Not just a baking spice Mahlab also pairs well with certain meats, use as a marinade for pork or lamb, adding depth to a lamb tagine. It’s subtle, rich taste also pairs well with dairy products including cheese (sprinkle some into a cheese tart), and perfect for rice pudding (try scented with Greenfields rosewater).

In Egypt, powdered mahlab is made into a paste with honey, sesame seeds and nuts, and eaten as a dessert or a snack with bread, it’s also common in a Greek sweet bread ‘tsoureki’ traditionally baked for Easter.

“You don’t need much for it to make an effect, but it can make all the difference between a ho-hum dessert and something alluring.”