Serving size : 1tsp (8gr)
Bag of 100gr (3.52 oz ) servings per container : 12
Bag of 250gr (8.81 oz ) servings per container : 31
Bag of 400gr (14.10 oz ) servings per container : 50
Bag of 600gr (21.16 oz ) servings per container : 75
Bag of 800gr (28.22 oz ) servings per container : 100
Bag of 1500gr (52.91 oz ) servings per container : 187
It is an aromatic spice from the seeds of wild cherry and ιt has a very pleasant intense aroma,strong flavor, the taste resembles bitter almond and cherry and smells a lot like quince.
Also have sedative, soothing and anti-irritant properties.
A few grams of whole seed is enough for 1kg of flour yeast.
If you add more amount it may leave a bitter aftertaste.
The mahleb fits well in any kind of pastry such as for the greek traditional tsoureki, cookies, cakes, breads and even creams, mixture with milk, rice and dried fruit.
Perfectly suitable with clove and cinnamon.
A Small Tip
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.
Storage : Keep it in a cool & dry place
Recipe For One Big Easter Bread “Tsoureki”
All the ingredients should be at room temperature.
35gr dairy butter,35gr cow butter,100gr full milk fresh,160gr sugar,4 eggs,8gr grind mahleb,5gr chios mastic powder,100ml water,40gr fresh yeast,600gr strong flour,Few almonds in slices
Put in a pan a baking paper and grease it a little with one egg ( keep it the rest for the last step ).
In a saucepan, heat the two kinds of butter, milk, sugar, mahlab and mastic.
Be careful not to raise the temperature of the mixture above 50 ° C; we just want to warm it up, not burn it, because the yeast that we will add later will be destroyed.
Remove from the fire and pour the 3 eggs.
Mix very well.
In another kitchen utensil, dissolve the yeast in the warm water by stirring it with a fork.
Pour it into the mixture with the butter, add the flour and knead very well until it becomes a dough that peels out of your hands.
This can best be done in a mixer, kneading at low speed with the hook, the hard dough attachment.
If necessary, add a little flour.
We put the dough in a ball shape, put it in a clean bowl and cut a cross with a knife on its surface.
Cover the basin with a towel and leave it in a warm place for at least 3 hours to double the volume in the dough and lose the cross.
Rejuvenate slightly with the hand and divide the dough into 3 equal parts.
Sprinkle with minimal flour and roll three sticks, which we knit in braids.
Alternatively, we make a big stick and wrap it like a snail rather than make a braid. Place the brioche on a sheet of paper on the oven plate.
Leave again in a warm environment for at least one hour until it doubles again in mass.
Mix the last egg with minimal water and brush with a brush very carefully to grind the surface of the pastry (do not pierce it because it will not inflate).
Finaly sprinkle with the almonds and bake in a preheated oven at 170 ° C-180 ° C for 50-60 minutes, until the brioche has browned and peeled off the baking paper.
Recipe For Herbal Tea
Materials for 4-5 cups
1. One ginger root cleared, the size of a cork,
2. One cinnamon stick
3. Six cloves
4 . five cardamom seeds
5. One teaspoon anise
6. ¼ of whole nutmeg
7. ½ teaspoon mahleb seeds
Put them in a saucepan, 4/5 cups of water, add all ingredients, boil for 20 minutes.
Then strain it, add honey as you like and a slice of lemon .
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