Also known as Mahlab, Mahaleb, Mahlepi, Mahlebi. Mahleb is an ancient spice that is used principally in the Middle East, Greece and Turkey. The aroma is nutty with a hint of almond and cherry. It is used in breads and pastries. Also is an excellent flavoring for sweetmeats. Mahleb combines well with anise, cinnamon, cloves, nigella and nutmeg.
- Ground Mahlep used in sahlep and pastries.
- Mahleb is made from the seeds of the wild cherry tree and used almost exclusively in sweets. Its flavor has notes of bitter almond and cherry.
- It is particularly popular in the Middle East and widely cultivated in Syria and Iran.
- In Turkish and Greek cuisine it's used mainly in pastry and is thus considered an alternative to Chios mastic although the two spices are quite different in flavor.
- This spice should be used sparingly as its flavor is quite intense. Try with fresh or stewed fruit.
- Ground Mahlep used in sahlep and pastries.
- Mahleb is made from the seeds of the wild cherry tree and used almost exclusively in sweets. Its flavor has notes of bitter almond and cherry.
- It is particularly popular in the Middle East and widely cultivated in Syria and Iran.
- In Turkish and Greek cuisine it's used mainly in pastry and is thus considered an alternative to Chios mastic although the two spices are quite different in flavor.
- This spice should be used sparingly as its flavor is quite intense. Try with fresh or stewed fruit.
