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Mahleb

The kernel of a wild cherry stone, giving a floral, almond-and-cherry scent to breads and pastries.

Seeds: small ridged ovals, whole or toasted. Cumin, fennel, coriander, mustard and many more.

Also: mahlab, mahlepi, St Lucie cherry, mahaleb

Mahleb is the inner kernel of the stone of Prunus mahaleb, a small wild cherry tree of the Middle East and Mediterranean. The kernels are cracked from the stones, dried and ground fresh, since the powder goes stale fast. The flavour is perfumed, with notes of bitter almond, cherry and a hint of rose. Mahleb flavours Greek tsoureki Easter bread, Turkish pastries, Armenian choreg, Lebanese ka'ak and Arab cookies. A little goes a long way, and the ground spice loses its character within weeks. Buy the whole kernels and grind them in a small mortar when needed.

See also

Mortar and pestleLent and fasting spicesWhole vs groundTil

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