➤ DESCRIPTION



There are recipes that require Mahlepi dating back centuries. Some come from the time of the ancient Sumerians. More recently, this spice has become popular in English-speaking countries and has begun to appear in popular cookbooks. However, mahlepi is not easy to find outside the Middle East and the Mediterranean.



Iran is currently the main producer, with Turkey and Syria in second and third place respectively.



Mahlepi & Flavor Profile

Some describe its aroma as similar to the aroma of almond. It has a strong fruity taste, with the two most important factors of this taste being the cherry and the almond. However, it has notes of orange blossom and mixed roses. There is also a mild acidity that enhances the other flavors.





Cooks use mahlepi to flavor cakes and pastries, and even chocolates. In Egypt, mahlab is usually combined with honey, sesame seeds and nuts. The resulting mixture is served with bread as a snack or dessert.



Mahlepi combines well with dairy, so you can use it in milk pudding and fruit flange to add an unusual but interesting flavor. It can be used to provide a fruity element to dishes where pieces of fruit may be unacceptable. While the traditional use of the spice is in desserts, it is also an excellent ingredient for savory dishes. Consider using it in vegetables, Turkish rice and cream-based soups



Whatever cuisine you love here, you will find spices that will solve your hands.

➤ Storage : keep it in a cool & dry place.





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Asia : 15 - 25

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