Below is a list of all known varieties for Mahlab. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Mahlab (Ground) | The cherry kernel ground into a powder, used for a slightly bitter, nutty flavor in Middle Eastern baking. |
| Mahlab (Ground, Fresh) | Kernels freshly ground just prior to baking, maximizing the delicate aroma. |
| Mahlab (Whole Kernel) | The un-ground cherry kernel, typically toasted lightly before grinding for use in Middle Eastern baking. |
| Mahlab (Whole Kernel, High Oil) | Un-ground kernels selected for high oil content, maximizing the aromatic flavor. |
| Mahlab (Whole Kernel, Soft) | Kernels selected for a softer texture, requiring less grinding effort. |