Ancient Anatolian sweetness — naturally rich carob extract
The carob tree is one of the oldest cultivated trees in the eastern Mediterranean. Its sweet pods were traded along ancient routes as a natural sweetener long before cane sugar reached these shores. In Anatolia, carob extract — keçiboynuzu pekmezi — remains a deeply traditional pantry staple, spread on bread at breakfast and stirred into milk.
This 680 g format is made for regular home use: slow-cooked, naturally sweet, and built to outlast more fleeting food trends. No added sugar, no artificial anything.