Mahlab Filter

January 16, 2012 3:33 PM

What can I do with some possibly rancid mahlab?

I have a large jar of mahlab whose age I don't know, but I suspect it's more than 3 years old. It smells like rancid almonds, but tastes (yeah, I went there) like bitter, bitter cherry. Is this normal?

Do you have a favorite recipe that uses mahlab? I'm especially looking for something quick, simple and inexpensive so I can ascertain whether I should throw out this jar, but if you have a recipe you love, I'd like to hear about that, as well.

posted by chocolatepeanutbuttercup to Food & Drink (1 answer total)

One person's take: "...the mahaleb cherry kernels are used finely ground. Nevertheless, the spice should always be bought as whole kernels, because the powder spoils quickly due to its high lipid content. Even the whole kernels will, in my experience, go rancid after one or two years (unless kept in the freezer, perhaps)." If you want to persevere, here's a simple cherry syrup recipe.
posted by Iris Gambol at 4:19 PM on January 16, 2012