Carob is originally from Syria and Palestine. Old Greeks, when they founding stronghold in Adria seafew century's before Christ, brought the carob in our area, also on island of Vis. Biggest carob producers are Spain, Greece, Cyprus, Turkey, Italy, Algeria and Tunisia.

Name carob comes from Greeks word – koras, what means horn, because it looks like pod, that's periwinkle fruit tree, slow growth and long life, and lives more than 200 years. Brown pods are complete food for people and cattle, so they were used for food in british cavalry in the beggining of 19. century. According to story from Bible, John the Baptist survived in desert thanks to carob, from there comes the German name for carob Johannisbrot (John's bread).

Carobs are suitable for biting the whole pods or grind them into meal for prepairing for cake. Carobs meal is sticky, absorbs the water and swells, so from old times is used for ease long time diarrhoea, specially in childrens case, for easing heartburn and relief to digestion.

Fryed and grined carobs fruit can be used as a tasty replacement for coffee and cacao, and it's also used as a addition to coffee. Carobs fruit in many south states, also by us, is used for cattles food. From 100 kg of carobs fruit is possible to get 20-25 litres of alcohol. By us, a long time ago, was made brandy from carob, but that's abandoned. Brandy is still made from carobs in Greece. In Komiža is making very good and quality fruit liquer «Rogačica».ku rakiju. U Komiži se proizvodi vrlo dobar i kvalitetan voćni liker rogačica.

In seeds there is E vitamin. Carob is lot used in pharmacy industry for making capsules and pills, chocolate and ice creams.

Komiža is manufacturing carob for almost 50 years and still today exists mill (only one in Croatia!) for carob grinding. Capacity is 1000 kg daily. In Komiža there are lasting several centurys plantations of carob and Komiža's carob is native sort, known for quality – Komiža's fat carob.