Mahleb or mahlepi is a unique spice made from the seed kernels of the Prunus mahaleb (mahaleb cherry) tree, native to the Middle East and Southeastern Mediterranean.
The soft and chewy seed kernels are ground to a powder and used as a spice in various regional kinds of bread, cookies and cakes, meat stews, and pilafs. The taste can be described as sweet and slightly bitter, with a hint of almond and cherry. It is also believed that mahleb has medicinal properties, helping with digestive issues, respiratory problems, and inflammations.
English mustard is a traditional mustard variety originating from England. This type of mustard is characterized by its bright yellow color and thick texture. Although it’s often enjoyed as a condiment that’s used with cold or hot meat dishes, English mustard is most commonly used as a flavoring or cooking ingredient due to its strong flavor.
There are many bottled versions containing this mix of yellow and brown mustard seeds, but there’s also the powdered form which is mixed with cold water before use to unleash its full range of heat and flavors. For a milder flavor, mix it with milk instead of water.
This saffron variety is grown exclusively on Azerbaijan's Absheron Peninsula for more than a thousand years. It is usually grown in small quantities on farm fields, and currently, 1 kg of Absheron saffron costs about $11,000. The expensive spice is typically used in saffron-rice plov, one of the national dishes of Azerbaijan, which is commonly served with a variety of fresh herbs and vegetables on the side.
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