Whole Mahlab

€2,50 EUR

Weight 50gr 100g 500gr 1000g

Whole mahlab is one of the most distinctive aromatics in traditional pastry and baking. It comes from the pit of the St. Lucie cherry and stands out for its sweet, warm aroma and unique flavor, reminiscent of almond and vanilla. Its whole form allows for grinding on demand, preserving the aroma and freshness of the product to the maximum.

The product we use

We use 100% high-quality mahlab, whole and uncut, without additives or colorings. The seeds have a light beige–brown color, natural plant texture, and consistent density. The whole form provides maximum aroma duration and the ability to grind to the level desired by the professional or home baker.

Botanical identity

Mahlab is derived from the pit of the St. Lucie cherry (Prunus mahaleb, family Rosaceae). It is a key aromatic in Mediterranean and Middle Eastern pastry-making, with a history spanning centuries in traditional recipes such as tsoureki, kouloura, and sweet doughs. Its whole form retains the natural essential aroma and allows for grinding at the moment of use.

Aroma, color and flavor

Whole mahlab has an intense, sweet and warm aroma, with notes of almond, cherry, and vanilla. Its flavor is rich, aromatic and slightly sweet, ideal for doughs that require depth and character. The color of the seeds is light beige–brown, with a natural plant texture.

How to use it

Whole mahlab is used in:

Tsoureki and Easter doughs
Kouloura, paximadia (rusks), and traditional baked goods
Cookies and sweet pastries
Spice blends for sweet recipes
Beverages and aromatic bases

For the best results, grind the mahlab just before use so that its aroma is fully released.

Pairings

With Chios mastic for tsoureki and sweet doughs
With Ceylon cinnamon for a warm aromatic profile
With nutmeg for rich desserts
With vanilla for classic pastry compositions
With anise for traditional Greek recipes

Physical appearance

Whole mahlab seeds, light beige–brown in color, with a natural plant texture and clean appearance. They are instantly recognizable as a high-quality aromatic.