Mahlep in the kitchen
Dried almond extracted from the core of a small cherry, the mahaleb has a nutty flavor with a hint of bitter almond and cherry.
Especially used in Turkish and Armenian cuisines, it is used in breads, brioches, biscuits, pastry creams or with fruit. Try it on raw meat or raw fish ...
History
Known for a long time, in the 16th century it was used as an oil for perfumery, and its wood was used for religious crafts and for making pipes.
Plant
Wild cherry native to the Middle East, it has deciduous, oval, pointed leaves and can reach 10m high.
It bears white flowers followed by green ovoid berries becoming black when ripe.
Warning
Spice to be used with moderation, the nucleus of the mahalep containing hydrocyanic acid, toxic in high dose
