Mahlep Powder comes from grinding the seed kernel of the St Lucie Cherry (Prunus mahaleb). The soft, chewy kernel has flavours of bitter almond and cherry, with hints of marzipan and is a popular ingredient in Turkey, Greece and much of the Middle East. Other names for it include mahalab, mahalep and mahlab, but they’re the same product. For centuries, this interesting spice has added flavour to Middle Eastern foods, dating back to the Ancient Sumer, 2000 – 5000BC! Slowly, this great spice is making it’s way into English cookbooks and we’re so glad about it!
Mahlep is great for using a wide range of foods! Add to Greek holiday breads and cake such as Christopsomo, vasilopita or tsoureki. In Turkey, they use it with pastries and scones and in Egypt they mix it with honey, sesame seeds and nuts and eat as a dessert. Often, you only need 1 or 2 teaspoons to 500g – 1kg of flour (bread) or 1 teaspoon per cup of flour (cakes), so a little goes a long way! This is well worth a look if you want to experiment with your own creations or are looking to make some authentic foods! Other great products we have include Greek Style Seasoning, Turkish Oregano, Ras el Hanout and Amba Powder Seasoning.
As with all herbs and spices, add a little at a time to get the flavour you want. You can always add more, but taking it out again can be impossible!
Nutritional Information/ 100g
- Energy/kcal – 1093
- Energy/kJ – 4573
- Protein (g) – 3.4
- Fat (g) – 3.2
- of which Saturates (g) – 0.7
- Carbohydrate (g) – 80.0
- of which sugars (g) – 0.0
- Fibre (g) – No data
- Salt (g) – 0.1
ADDITIONAL INFORMATION
- Cereals containing gluten
- Peanuts
- Soybeans
- Nuts
- Mustard
- Celery
- Milk and Dairy products
- Sesame Seeds
- Products containing sulphur dioxide at concentrations more than 10mg/kg or 10mg/litre.
Bag Dimensions
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Small – 130mm x 80mm (opens to about 50mm max)
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Medium – 170mm x 110mm (opens to about 70mm max)
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Large – 200mm x 120mm (opens to about 70mm max)
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