Mahleb

Mahleb is the dried pit of a small wild cherry, ground to a powder with a flavour that sits somewhere between bitter almond and sour cherry, with a floral edge that's hard to place but immediately distinctive.

It's used across Greek and Middle Eastern baking, most famously in tsoureki, the enriched Greek Easter bread, where it adds a subtle, aromatic depth that you'd notice if it were missing. Also good in lamb tagines and spiced rice dishes where a quiet fruity note makes sense.

Store in the freezer to keep it fresh; like most ground spices with high oil content, it goes stale faster than you'd expect.

Available in whole or powder form. 50g jar.