Mahlab

Mahlab is a spice derived from the seed kernel of the St Lucie Cherry (Prunus mahaleb). It is a common ingredient in Middle Eastern cuisine, particularly in baked goods and pastries. The spice has a unique flavor that combines the taste of cherry with a hint of almond and a slightly sour edge.

History

The use of Mahlab dates back to the Byzantine Empire, where it was used in breads and pastries. It was later adopted by the Ottoman Empire, and has since become a staple in many Middle Eastern and Mediterranean cuisines.

Production

Mahlab is produced by cracking open the cherry pit and extracting the small seed kernel inside. The kernels are then dried and can be sold whole or ground into a powder. The production process is labor-intensive, which contributes to the spice's relatively high cost.

Culinary Uses

In Middle Eastern cuisine, Mahlab is often used in baking. It is a key ingredient in holiday breads, cookies, and pastries, such as the Greek Christopsomo and the Turkish Pogaca. The spice is also used in savory dishes, such as meat stews and stuffings.

In addition to its culinary uses, Mahlab is also used in the production of certain types of liqueur and distilled spirits.

Health Benefits

Mahlab is rich in phytochemicals and has been used in traditional medicine for its potential health benefits. Some studies suggest that it may have antioxidant, anti-inflammatory, and antimicrobial properties.

See Also

• List of culinary herbs and spices
• Middle Eastern cuisine
• Mediterranean cuisine