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General Discussion

Question re: mahlab

Wahooty | Jul 1, 201504:50 PM     1

So, I'm making some amaretto, and it was a convenient excuse to buy some mahlab and get familiar with it. My Google-fu keeps leading to descriptions of mahlab as "the dried pit of the sour cherry." From what I have found out, sour cherries in the Middle East are not the same as the ones we grow here in Michigan, so the kernels in my jar are much smaller than what I'm used to for a complete cherry pit. My question is, is it truly the whole pit, dried? Or just the kernel from inside the pit? What I have are approximately the same size as the fresh kernels. I like to make cherry preserves that use some of the kernels - but cracking the pits open is a pain in the tuchus that leads to dents in my cutting board and a lot of smashed kernels...I am thinking about just using some of my mahlab this year. I probably will do that regardless, I'm just wondering if anyone can settle this nagging question for me.

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