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Latest comment: 18 years ago1 comment1 person in discussion
my family has imported this spice in the US for about 120 years. It is most widely imported from and in ancient hisotry originally from Persia (both in cultivation and culinary use)
Customers are almost all Greek Americans , but Armenain Americans, Arab Americans and Turkish americans also use it for cookies, date confections, and Easter and Ramadan treats, especially cakes such as Tsoureki (Greek), Tsourek/Courek (Turkish) and Choreg (Armenain).71.252.84.249 19:07, 20 April 2006 (UTC)Reply
Latest comment: 10 years ago2 comments2 people in discussion
Prunus mahaleb gives you mahaleb... Two articles?!--عبد المؤمن (talk) 03:51, 25 February 2014 (UTC)Reply
All of the Wikipedia spice pages are linking to Mahlab as a spice. Most of the readers with culinary spice interest don't want to read a description of the tree of more than one or two sentences. Prunus mahaleb includes four paragraphs of description and ecology of the tree. This is why there are two articles. Nevertheless I think it would be better to merge the two articles, and have just one article. The merged article would be organized the same as the current Prunus mahaleb article, i.e. a section about the tree and a section about the spice. A merger would mean that the extra info at Mahlab would be copied over into the spice section at Prunus mahaleb and then the Mahlab article would be reduced to a #REDIRECT. For the benefit of the spice readers, either (A) make the #REDIRECT go to the section of the Prunus mahaleb article that talks about the spice or (B) make the #REDIRECT go to the beginning of the Prunus mahaleb article and relocate the botany info about the tree to the end of the article. I would prefer (B). There is no reason why the spice info can't come before the tree info. Undoubtedly the spice info holds more interest for more readers than the tree info does. Seanwal111111 (talk) 01:46, 26 February 2014 (UTC)Reply
Latest comment: 9 months ago1 comment1 person in discussion
Cherry kernels contain amygdalin, which is converted into hydrogen cyanide in the body, so it is considered unwise to eat cherry pits. Why is this not a concern with mahleb? It is reportedly safe to swallow whole cherry pits. The problem arises if you eat them crushed, or chew them before swallowing. Does some aspect of the processing of mahleb destroy the amygdalin?Bill (talk) 00:07, 13 July 2023 (UTC)Reply
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