Mahleb

Mahleb, also mahlepi or mahaleb, is a spice made from the seeds of Prunus mahaleb, a cherry tree native to the Mediterranean region and western Asia. The seeds are dried and ground into a fine powder used to flavor doughs and pastries.

It has a distinctive aroma: sweet and almond-like with a subtle cherry note and a touch of bitterness. Because the flavor is potent, only small amounts are used in recipes.

In food traditions across the Middle East, the Mediterranean, and the Balkans, mahleb flavors breads, cookies, and confections. It figures prominently in ma'amoul, various Easter breads such as tsoureki in Greek cuisine, and other regional pastries; it is also used in semolina cookies and spice blends.

Forms and storage: sold ground or as whole seeds. Ground mahleb should be stored airtight in a cool, dark place; whole seeds last longer. Substitutes are imperfect; some cooks use a pinch of almond extract or vanilla, or a mix of cinnamon and nutmeg.

Safety and notes: Prunus mahaleb seeds contain trace amounts of amygdalin and other compounds; when used in typical culinary amounts they are considered safe for most people, though excessive consumption may cause digestive upset. People with nut or stone-fruit allergies should exercise caution.