Spice
Mahleb
Mahleb is the ground kernel of mahaleb cherry pits, used in Middle Eastern and Mediterranean breads and pastries for a bitter-almond, cherry-wood aroma. Always used sparingly and usually baked. Buy small amounts—ground mahleb fades and turns rancid.
Also known as: Mahlep, Mahlepi, Mahlab, Mahleb
Explore further
Breeds, cuts & preparations
Variety
Ground MahlebMahaleb CherryPrunus mahalebSt Lucie Cherry Kernel
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicExport GradeFair TradeHand HarvestedNon-GMOOrganicPesticide FreeSingle OriginSun Dried
Preparation
CrackedDriedFreshGroundPowderRoastedToastedWhole
CommonCharacteristic
AromaticBitter AlmondCherryDelicateFloralNuttySweetWoody
History
TR
Mahaleb cherry kernels entered Anatolian and Levantine baking traditions.
Mahleb-scented festival breads spread across Greek, Armenian, and Arab cookery.
Ground mahleb became a standard Middle Eastern bakery spice in diaspora markets.
Artisan bakers outside the region adopted mahleb for specialty holiday breads.