Mahlab

Mahlab, or mahleb, is the aromatic kernel found inside the pits of the mahaleb cherry, Prunus mahaleb. In Nawal Nasrallah's reference work on Iraqi and Middle Eastern food, it is described as a small, oval, beige seed with a soft, nutty flavor and a chewy bite. On its own it tastes slightly bitter and sour.

The seed is typically ground and used to flavor breads and pastries. The same book notes that in medieval times it also went into hand-washing compounds, with recipes recorded in a tenth-century Baghdadi cookbook.

Bakers usually buy it whole and grind small amounts as needed, because the aroma fades after grinding. A small pinch in a dough or cookie gives a distinctive, sweet-and-nutty note. It is a traditional flavoring in the breads and sweet baked goods of the eastern Mediterranean and the Middle East, where it is often paired with other warm spices such as cardamom and anise.