Spices & seasonings · Seeds
Mahlab
Small pale kernels from a wild cherry stone, ground into festive breads and pastries for a cherry-almond scent.
Also called: mahleb, mahaleb, mahlepi, mahlep, st lucie cherry kernels
Around the world: μαχλέπι (el) · mahlep (tr) · محلب (ar)
A kind of spices
Read the full spice guide: flavour, history and how to use it
What it is
Mahlab is the kernel inside the stone of the St Lucie cherry (Prunus mahaleb). The kernels are small, oval and pale tan. Freshly ground, they smell of cherry, bitter almond and marzipan, with a slightly bitter taste. It is used in small amounts in sweet breads and biscuits from Greece to the Levant and Armenia.
Prunus mahaleb (seed kernel)
How it’s used
- Greek tsoureki and other Easter breads
- Armenian choereg
- Ma'amoul and Arab festive biscuits
- Turkish çörek
- Cheese pastries and sweet yeast doughs
Characteristics
Storage
Cool, dry and dark. Buy whole and grind as needed; kernels keep in a sealed jar in the fridge or freezer for up to a year, but ground mahlab turns rancid within weeks.
Diet, allergens and safety
No major allergens in typical versions.
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Caffeine-free
Nutrition per 100 g
- Energy
- 579 kcal
- Protein
- 21.15 g
- Carbohydrate
- 21.55 g
- Fat
- 49.93 g
- Fibre
- 12.5 g
- Sugars
- 4.35 g
USDA FoodData Central: Nuts, almonds (a close stand-in).
Substitutes
Optional — what works if you don’t have it, and how it changes the dish.
- Almond extract — A few drops per teaspoon of mahlab; use with care, it is stronger.
Related ingredients
Recipes with mahlab
No recipe in the catalogue uses it yet.