What it is: Finely ground cherry kernel spice made from the inner seed of cracked cherry stones.
Taste & aroma: Warm, fragrant notes often compared to bitter almond + cherry / marzipan-like.
How it’s used globally: A classic in Greek, Turkish, Armenian & Middle Eastern baking—used in tsoureki, choreg/cheoreg, çörek, ka’ak, ma’amoul, and sweet breads/cookies (use small amounts).
Freshness tip: Ground mahlab’s aroma can fade/rancid faster—store tightly sealed (many cooks keep it cold/freezer for best flavor).
Awafi Mill quality: Clean, finely milled powder packed pure (no additives, no preservatives). Store airtight, cool & dry.
