Mahlepi

Mahlepi or Mahlab is a spice made from the seeds of a species of cherry, Prunus mahaleb (the Mahaleb cherry). 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 bitter almond and cherry, and is used in small quantities to sharpen sweet foods.

History

Mahlepi is used in various cuisines throughout the Mediterranean region. It is used in flavoring baked goods in Greece and the Middle East. The use of Mahlepi in Greek cuisine dates back to the Byzantine Empire. It is a key ingredient in the Greek Easter bread, Tsoureki.

Culinary Uses

Mahlepi is used in small quantities to flavor Greek and Middle Eastern pastries. It is commonly used in holiday foods, such as the Greek sweet bread Tsoureki and the Lebanese ka'ak bread. It is also used in some cheese varieties.

Health Benefits

Mahlepi is rich in phytonutrients, which are known to have antioxidant properties. It also contains essential oils that have potential health benefits. However, due to its strong flavor, it is used in small quantities and thus may not significantly contribute to dietary nutrient intake.

Cultivation

The Mahaleb cherry tree, from which Mahlepi is derived, is native to the Mediterranean region, particularly in parts of Southern Europe and the Middle East. The tree is cultivated for its fruit and seeds, which are used as a spice in various cuisines.

See Also

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

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