Spice
Prunus mahaleb
S tier
Prunus mahaleb is the mahaleb cherry tree whose kernels, once dried and ground, become mahleb spice—bitter almond, cherry pit, and floral notes for Greek tsoureki, Armenian sweets, and Middle Eastern breads. The spice is the seed kernel, not the fruit flesh. Buy whole kernels and grind fresh; pre-ground mahleb turns rancid and dull. A teaspoon perfumes a dough; more tastes medicinal. Species identity separates true mahleb from generic bitter almond flavourings.
Track this ingredient
Unit
Characteristics
Preparations
CookieFresh GrindString Cheese TraditionsSweet Bread
Traits
AromaticBake EssentialBitter AlmondCherry PitCherry-Almond FloralFloralKernel SpiceTrue Species
History
TR
Mahaleb cherry kernels entered eastern Mediterranean baking traditions.
GR
Greek festive breads adopted mahleb as a signature aromatic.
Botany fixed Prunus mahaleb as the source tree.
Diaspora bakeries kept whole mahleb kernels in demand globally.