Mahlab-Wonderful new (to me )ingredient
I recently bought and tried Mahlab-from Penzey's spices :
It is a small cherry pit and comes whole in the jar. I have a mortar and pestle and it is not difficult to crush to a somewhat oily powder. It only takes about a half teaspoon of these to flavor 5 c flour (2 loaves).
What a wonderful flavor it adds to baked goods-very subtle and nutty/cherrytasting. I make a "Breakfast Bread" that is a Red WW with raisins,craisins,walnuts and perfumed with cardamom and coriander. Mahlab adds a new and complementary dimension.
Has anyone else used this wonderful flavor? I have not seen it mentioned before.