Mahleb is made from the seeds of the wild cherry tree and is used almost exclusively in confectionery. Its flavour has notes of bitter almond and cherry.

It is particularly popular in the Middle East and is widely cultivated in Syria and Iran.

In Greek cuisine, it is mainly used in festive breakfast breads and is therefore considered an alternative to Chios mastic, although the two spices are very different in taste.

This spice should be used sparingly as its flavour is very intense. Try it with fresh or steamed fruit.