A MAJESTIC BAKING SPICE FOR PASTRIES, CAKES, COOKIES, OATS & SMOOTHIES
Get ready to fall in love with this insanely delicious sweet blend. Mahlab (or "Mahlepi" as it's called in Greece) is a creamy white powder made from the ground seeds found inside the pits of the St Lucie Cherry, a wild black cherry that grows across the Mediterranean. It is commonly used as a baking spice in cakes, pastries, breads and cookies in Turkey, the Levant and Iraq. Greeks add it to a festive sweet bread baked for Easter called Tsoureki and make insanely good Mahlepi spiced vanilla ice cream.
Mahlepi elevates rice puddings, creme brûlée or cheese tarts. Use it instead of vanilla for a more unusual flavour. Spice up your morning oats, smoothies and yoghurts.
This blend is a perfect natural sweetener and, as with nutmeg or cardamom, you don't need much to make an impact - 1 teaspoon per 1 cup of flour or oats will add layers of interesting flavour and sweetness without overwhelming.
Sweet, floral and aromatic with almond, marzipan and cherry undertones and a distinct aroma that evokes rose, cinnamon and clove.
Add to Easter hot cross buns, Christmas baking or Greek sweet bread.
Pair with milk or cheese based desserts - rice puddings, creme brûlée, cheese tarts or cookies. Also great in desserts scented with rose water or spiked with honey.
Add to bread and butter puddings, spiced apple or pear tarts instead of cinnamon or vanilla for a more alluring effect.
Throw in a teaspoon per 1 cup of oats or add to your favourite smoothie (especially great with coconut milk or almond milk bases).
Use in exotic stews and slow cooked lamb dishes, like Moroccan tagines.
Store spices in a cool, dry place out of direct sunlight and away from heat and humidity.
Keep spices in the original glass jar or an airtight glass container.
For optimal flavour and aroma use spices within 3 months of opening.
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