Mahlab

Common Name

Mahleb is the seed/kernel of the St. Lucie cherry tree, a tree that has become relatively rare in the last thirty or so years. Collecting mahleb is labor-intensive, can be quite detrimental to the tree, and most mahleb trees are now used as grafting stock for other types of cherry trees.

The St. Lucie cherry stones are cracked open to reveal a small, soft kernel that is left to dry out in the sun. The kernel is beige, oval and wrinkled and smells like a mixture of almonds and cherries.

Before becoming an addition to many Middle Eastern and Central Asian breads, mahleb was used in perfumes, to flavor vermouth. Mahleb can still be found in aspirin. Mahleb should be purchased whole and ground before use.

Purported Medicinal Qualities*

Unknown

Culinary/Suggested Use

Mahleb is frequently used in sweet pastries, cookies and breads in the Middle East and Mediterranean. The intense almond and cherry like flavor of mahleb can add a unique taste to many baked goods. Buy whole kernels and grind them into a powder. Add a small amount to anything from cookies and bread to cheese and cheesecakes. Ground mahleb will lose its flavor quickly and spoil sooner than whole kernels.

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