Mahlab
The seedling from the core of the rock cherry is called Mahlab , also Mahalab , Mahleb or Mahaleb .
In Arabic (especially in Syria), Turkish and Greek cuisine, Mahlab (Turkish Mahlep, Greek μαχλέπι ) has been used for centuries as a spice and baking ingredient with a sweet and sour, nutty taste. The powder of the ground kernels is mainly used for bread and pastry specialties (e.g. for Turkish açma ). Due to the high fat content , Mahlab does not keep very long.