Sour Cherry Pits, called Mahleb, are used to flavor breads, cakes and pastries.
The pit of the sour cherry is used in Mediterranean and Middle Eastern cooking. Mahleb tastes somewhat nutty and bitter. Most cookbooks recommend buying this kernel whole and then grinding it right before use, but we also carry it ground for your convenience.
There are many miracles in the world to be celebrated and, for me, garlic is the most deserving.
Leo Buscaglia
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