Mahlep

Mahlep or Mahlepi is a spice made from the seeds of a species of cherry, the Saint Lucie Cherry (Prunus mahaleb). The cherry stones are cracked to extract the seed kernel, which is about 5 mm diameter, soft and chewy on extraction. The seed kernel is ground to a powder before use. Its flavor is similar to a combination of almond and cherry, and it is used in small quantities to sharpen sweet foods.

History

Mahlep has been used for centuries in the Middle East and the surrounding regions as a flavoring for baked goods. The spice is most commonly used in Armenian cuisine, Greek cuisine, and Middle Eastern cuisine. It is included in the traditional recipes for Easter bread in many countries, including Greece, Armenia, and Lebanon.

Cultivation and Production

The Saint Lucie Cherry tree, from which Mahlep is derived, is native to the Mediterranean region and parts of Western Asia. The tree is cultivated for its fruit and seeds in several countries, including Iran, Syria, and Greece. The seeds are harvested, dried, and then ground into a powder.

Culinary Uses

Mahlep is used in a variety of dishes, but it is most commonly found in baked goods. It is a key ingredient in the Greek sweet bread Tsoureki, and the Armenian sweet bread Choreg. In addition to bread, Mahlep is also used in cookies, cakes, and pastries. It is often combined with other spices, such as cinnamon and cloves, to create a unique flavor profile.

Health Benefits

While Mahlep is primarily used as a spice, it also has several health benefits. It is rich in antioxidants, which can help to prevent damage to the body's cells. It also has anti-inflammatory properties, and can aid in digestion.

See Also

• List of culinary herbs and spices
• Armenian cuisine
• Greek cuisine
• Middle Eastern cuisine