Mahlab
CLASSIFICATION:
- KINGDOM: Plantae
- CLADE: Tracheophytes
- CLADE: Angiosperms
- CLADE: Eudicots
- CLADE: Rosids
- ORDER: Rosales
- FAMILY: Rosaceae
- GENUS: Prunus
- SPECIES: P. mahaleb
REGION OF ORIGIN: Mahlab originated in the Mediterranean, including parts of Southern Europe, North Africa, and the Middle East. This diverse region is home to the wild ancestors of the Prunus mahaleb, and is likely where the initial cultivation, production, and use of the spice took place.
PART & COLOR: The cherry pits that house mahlab are brown and the teardrop-shaped seed kernels within are beige with slightly darker vertical grooves. When ground, they yield a fine, pale yellow powder.
HARVEST: Prunus mahaleb typically flowers in the spring after its 4th year of growth, but it may not produce a significant amount of fruit until 5-7 years. The cherries mature and are harvested in late summer to early autumn. There is typically only one seed kernel inside each cherry pit, which is as hard as a rock when the cherries are freshly de-pitted. Each pit must be carefully dried until it is brittle enough to be cracked open. This drying step is critical as it allows the valuable kernels to be extracted without taking damage. The kernels are then further dried and cleaned.
AROMA & FLAVOR PROFILE
Mahlab's aroma is an intriguing blend of sweet, floral notes, akin to almonds and cherries with a slight hint of rose. It is comforting and elegant - evocative of marzipan, freshly baked pastries, and blooming spring gardens.
CULINARY USES
Mahlab is particularly cherished in Middle Eastern and Mediterranean cuisines, where its use dates back millennia. It's a beloved addition to pastries, cookies, and breads. In the famous Greek and Armenian Easter breads (tsoureki and choreg), its distinctive flavor is synonymous with celebration.
Mahlab’s subtle nuttiness also pairs exceptionally well with dairy, elevating the creaminess of milk puddings, custards, ice creams, and cheeses like the Syrian tresse. It can just as effortlessly complement the richness of meats, especially lamb, and many swear by sprinkling mahlab in their coffee or tea for a twist of sophistication.
LEARN MORE ABOUT MAHLAB