Mahaleb cherry

Prunus mahaleb

spice · nuts & seeds

Small pit kernels tasting of bitter cherry and almond, ground into Greek Easter breads and Turkish çörek.

Origin

Near East and the Mediterranean

Season (United States)

all year round

Preparation

The small kernels are ground just before use, one teaspoon for a sweet bread: once ground, they go rancid quickly.

Did you know?

Its fragrant wood, crafted in Lorraine since the 17th century, is called “St Lucie wood”.