description Mahlab Overview
Mahlab, also known as mahlepi, is an aromatic spice made from the dried kernels inside the pits of the St. Lucie cherry, scientifically known as Prunus mahaleb. The extracted seeds are ground into a powder that imparts a distinctive flavor profile combining notes of bitter almond, cherry, and floral rose. It is widely utilized throughout the Middle East, Turkey, and Greece to flavor sweet baked goods, particularly traditional holiday breads like tsoureki and maamoul.
insights Ranking position
Mahlab ranks #77 of 231 in the Spice ranking, behind Dried Barberry, ahead of Cassia Cinnamon.
help Mahlab FAQ
What part of the cherry is used to make mahlab?
Mahlab comes from the small kernel inside the stone of the Prunus mahaleb cherry. Producers crack the hard pit, remove the kernel and sell it whole or ground.
What does mahlab taste like in baked goods?
It combines bitter-almond and marzipan notes with a fragrant cherry-like edge. Because the flavour can become bitter, recipes generally use a small amount rather than treating it like flour.
Which traditional breads use mahlab?
Greek tsoureki, Armenian choreg and Turkish festive breads commonly use mahlab in enriched dough. Greek bakers often pair it with mastic, particularly in Easter bread.
What can replace mahlab in a recipe?
A small mixture of almond extract and a cherry-like flavour can imitate part of its profile, but no substitute exactly reproduces it. For tsoureki or ma'amoul, buying whole mahlab kernels and grinding them fresh gives the most characteristic result.
explore Explore More
Similar to Mahlab
See all arrow_forward
Reviews & Comments
Write a Review
Be the first to review
Share your thoughts with the community and help others make better decisions.
