A spice that “stigmatizes” and defines our holiday memories.

Best pastry ingredient.

Rich in coumarin.

Expiry Date : 08/2025

 Greek Product

Attributes

 100% Natural Product, Vegetarian, Vegan

 Free Of

 Artificial Flavors & Colors, Preservatives, Additives, GMO, Gluten, Caffeine

Herbal Properties

Alzheimer, Anti-inflammatory, Anxiety, Asthma, Cancer, Cough, Diabetes, Hypertension, Insomnia, Kidney Stones, Osteoporosis, Stress.

 Perfect Matches

In addition to Chios Mastic, which is its traditional companion, mahleb is combined with black cumin, clove, nutmeg, anise, cinnamon, mustard seed, coriander, cardamom and rose water.

 Aroma & Taste

Its pleasant intense aroma moves between bitter almond and cherry, has a strong flavor, the taste resembles like almond paste, wild cherry & quince.

 Cooking & Pastry Uses

 In Greece it is mainly used in confectionery, usually beaten, while in Western Europe it is added to some liqueurs produced from cherries (bois de Sainte Lucie), to enhance their taste.

 It is an essential ingredient for Easter buns, Christmas bread & New Year’s Day cake.

  Also the main ingredient for sweet semolina cake ( ravani ) & cookies.

 Suitable for sweets with apricots, almonds, dates and Aegina pistachio.

 In savory preparations, the mahlab, lightly roasted and beaten, will give a special aroma to fried pork and vegetable soups, especially to the carrot velvet.

 Tips

To make it even more intense the scent of the seeds, just before the grind, roasting them a bit in a hot pan, without any fat.

A few grams of whole seed is enough for 1kg of flour yeast.

If you add more amount from the instructions of the recipe, it may leave a bitter aftertaste.

Storage : keep it  in a cool & dry place.