Mahlab is an aromatic spice derived from the kernel of wild cherry seeds. It has been used for centuries in the Middle East and surrounding areas.
It is mainly used in confectionery in cookies, cakes, cakes, buns, breads, but also in creams, compotes and sweets that contain dried fruits. It goes well with cloves, cinnamon, nuts (almonds, peanuts and walnuts), rose water and fruits such as dates and apricots.
It can also be used in cooking in sauteed vegetables or creamy soups, rice and in dishes with carrots or pumpkin.
To prevent its aroma from evaporating, keep the seeds in a sealed jar, in a dry environment. To enhance the aroma of the seeds, we can roast them in a hot pan, without any fat, before beating them.
- It has anti-inflammatory action. Helps fight many diseases such as asthma, cancer, Alzheimer's, osteoporosis, hypertension, diabetes and heart disease.
- It has a calming effect and helps with anxiety and insomnia.
- It has a vasodilating effect.
How to use: Break as many mahlab seeds as you need in the mortar. Usually 1½ teaspoon of mahlep powder is used per kilo of flour.