The Science of Spice

98 Spice Profiles

Mahleb cherry stones have been

found at Mediterranean and Middle

Eastern prehistoric sites, but written

evidence of their use in ancient times

is scarce. The earliest perfume recipes

listing kernels for their aromatic

qualities date back only to the 12th

century ce. There is some evidence,

though, that mahleb may have been

cultivated as early as the Sumerian

era (4500–1900 bce) in ancient

Mesopotamia, around modern-day

Iraq and Syria. In the native regions

of the mahleb cherry tree, use of the

dried, ground kernels as a culinary

spice dates back centuries, popular

in rich breads and cakes enjoyed at

religious holidays. Mahleb is not

commonly used outside Greece,

Turkey, North Africa, and the Middle

East, although Greek Americans

often add it to their European-style

yeast cakes and pastries.

Region of cultivation

Mahleb is native to the Mediterranean region,

parts of Central Asia, and Iran. It is mainly

cultivated in the Anatolia region of Turkey,

and in Syria and Iran.

The plant

Mahleb cherry is a

deciduous tree or large

shrub that belongs to

the rose family.

Whole

Whole kernels

retain their

flavoursome oils

better than ground,

but should be frozen

for prolonged storage.

Powder

Less bitter and flavoursome than whole

kernels, the powder turns rancid fairly

quickly due to its high oil content.

BOTANICAL NAME

Prunus mahaleb

ALSO KNOWN AS

Mahlab, mehlepi, rock cherry,

St Lucie cherry.

MAJOR FLAVOUR COMPOUND

Coumarin.

PARTS USED

The kernel (seed) within

the stone of the fruit.

METHOD OF CULTIVATION

The ripe cherries are harvested in the

autumn, when they have turned dark

purplish-black.

COMMERCIAL PREPARATION

The small, soft kernel is extracted by

cracking open the stone inside the

thin-fleshed cherry fruit. The seed is then

blanched, dried, and ground or sold whole.

NON-CULINARY USES

Essential oil is used in perfumery.

TURKEY

SYRIA

GREECE

IRAN

TURKMENISTAN

AFGHANISTAN

MAHLEB

Bittersweet | Fruity | Woody

Spice story

Cherries are

very tart and

considered

inedible

Oval kernels

are soft and

about the size

of peppercorns

White flowers are

highly fragrant

Ground

mahleb

should be

pale cream

in colour

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