Originating in the Middle East, mahlab is an aromatic spice used for various culinary purposes. Extracted from the cherry stone of the St. Lucie tree, mahlab is a fine, lightly colored seed kernel. When ground, the flavor is often compared to almonds, while also carrying a hint of cherry.
In sparing quantities, mahlab may be used to add invigorating sharpness to traditionally sweet dishes, and can even be used to produce cheese. In the Middle East, mahlab has been used classically as a delectable component in baked goods and pastries. Turkish cuisine enjoys this ground spice as an ingredient in scones, while the Greeks use it to add flavor to various bread.
Botanical/Scientific Name: Prunus mahaleb
Geographic Origin: [Southern Europe, North Africa, the Middle East, and West Asia.]
Shelf Life: 6–12 months
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