Mahleb: Difference between revisions
CSV import |
CSV import Tags: mobile edit mobile web edit |
||
| Line 1: | Line 1: | ||
==Mahleb== | |||
[[File:Prma_002_shp_(Prunus_mahaleb).jpg|Prunus mahaleb tree|thumb|right]] | |||
'''Mahleb''' (also spelled ''mahlab'' or ''mahlep'') is an aromatic spice made from the seeds of the [[Prunus mahaleb]] tree, a species of cherry native to the Mediterranean region and parts of Central Asia. The spice is traditionally used in small quantities to add a distinct flavor to a variety of baked goods and desserts. | |||
== | ==Botanical Description== | ||
The [[Prunus mahaleb]] tree, commonly known as the St Lucie cherry, is a deciduous tree that can grow up to 10 meters in height. It has a spreading crown and produces small, white flowers in the spring. The fruit is a small, black cherry that contains a single seed, which is the source of mahleb spice. | |||
== | ==Harvesting and Processing== | ||
The cherries of the Prunus mahaleb tree are harvested when ripe, and the seeds are extracted from the fruit. These seeds are then dried and ground into a powder to produce the spice. The grinding process releases the seed's aromatic compounds, which include coumarin, giving mahleb its characteristic sweet and nutty flavor. | |||
[[File:Mahleb_Grinder.jpg|Traditional mahleb grinder|thumb|left]] | |||
==Culinary Uses== | |||
Mahleb is primarily used in Middle Eastern, Greek, and Armenian cuisines. It is a key ingredient in traditional breads such as Greek tsoureki and Armenian choereg. The spice is also used in cookies, cakes, and pastries, imparting a subtle almond-like flavor with hints of cherry and vanilla. | |||
In addition to its use in baked goods, mahleb can be used to flavor ice creams, custards, and other desserts. It is often combined with other spices such as [[cinnamon]], [[cardamom]], and [[nutmeg]] to enhance its flavor profile. | |||
==Cultural Significance== | |||
Mahleb has a long history of use in various cultural and religious celebrations. In Greece, it is used in Easter breads, while in the Middle East, it is often included in sweets prepared for special occasions and holidays. | |||
==Related Pages== | |||
* [[Prunus mahaleb]] | |||
* [[Spices]] | |||
* [[Middle Eastern cuisine]] | * [[Middle Eastern cuisine]] | ||
* [[Greek cuisine]] | * [[Greek cuisine]] | ||
{{Spices}} | |||
[[Category:Spices]] | [[Category:Spices]] | ||
[[Category:Middle Eastern cuisine]] | [[Category:Middle Eastern cuisine]] | ||
[[Category:Greek cuisine]] | [[Category:Greek cuisine]] | ||
Latest revision as of 18:46, 23 March 2025
Mahleb[edit]
.jpg)
Mahleb (also spelled mahlab or mahlep) is an aromatic spice made from the seeds of the Prunus mahaleb tree, a species of cherry native to the Mediterranean region and parts of Central Asia. The spice is traditionally used in small quantities to add a distinct flavor to a variety of baked goods and desserts.
Botanical Description[edit]
The Prunus mahaleb tree, commonly known as the St Lucie cherry, is a deciduous tree that can grow up to 10 meters in height. It has a spreading crown and produces small, white flowers in the spring. The fruit is a small, black cherry that contains a single seed, which is the source of mahleb spice.
Harvesting and Processing[edit]
The cherries of the Prunus mahaleb tree are harvested when ripe, and the seeds are extracted from the fruit. These seeds are then dried and ground into a powder to produce the spice. The grinding process releases the seed's aromatic compounds, which include coumarin, giving mahleb its characteristic sweet and nutty flavor.
Culinary Uses[edit]
Mahleb is primarily used in Middle Eastern, Greek, and Armenian cuisines. It is a key ingredient in traditional breads such as Greek tsoureki and Armenian choereg. The spice is also used in cookies, cakes, and pastries, imparting a subtle almond-like flavor with hints of cherry and vanilla.
In addition to its use in baked goods, mahleb can be used to flavor ice creams, custards, and other desserts. It is often combined with other spices such as cinnamon, cardamom, and nutmeg to enhance its flavor profile.
Cultural Significance[edit]
Mahleb has a long history of use in various cultural and religious celebrations. In Greece, it is used in Easter breads, while in the Middle East, it is often included in sweets prepared for special occasions and holidays.
Related Pages[edit]
