Mahaleb cherry is naturalized in North America in 39 United States and 2 Canadian provinces (see range map below).

A deciduous tree or large shrub, growing to 12 m, with a trunk up to 40 cm diameter. The bark is grey-brown, with conspicuous lenticels on young stems, and shallowly fissured on old trunks. The leaves are 1.5-5 cm long, 1-4 cm. wide, alternate, clustered at the end of alternately arranged twigs, ovate to cordate, pointed, have serrate edges, longitudinal venation and are glabrous and green.

The flowers are fragrant, pure white, small, 8-20 mm diameter, with an 8-15 mm pedicel; they are arranged 3-10 together on a 3-4 cm long raceme. The flower pollination is mainly by bees. The fruit is a small thin-fleshed cherry-like drupe 8–10 mm in diameter, green at first, turning red then dark purple to black when mature, with a very bitter flavour; flowering is in mid spring with the fruit ripening in mid to late summer. [2]

See U.S. county distributions (when available) by clicking on the map or the linked states below:
USA (AL, AR, CA, CT, DC, DE, ID, IL, IN, KS, KY, MA, MD, MI, MO, MT, NC, NJ, NY, OH, OK, OR, PA, TN, UT, VA, WA, WI, WV), CAN (BC, ON) [1]

Mahlab, Mahleb, or Mahlepi, is an aromatic spice made from the seeds of the St Lucie Cherry (Prunus mahaleb). The cherry stones are cracked to extract the seed kernel, which is about 5 mm diameter, soft and chewy on extraction, but ground to a powder before use. Its strong aroma means that it only need be used in very small quantities, the flavour being similar to a combination of bitter almond and cherry (Christian 1982).

It has been used for centuries in the Middle East and the surrounding areas (especially in Turkey, Egypt, Lebanon, Syria, the Palestinian territories, Iraq, Kuwait, Armenia, Iran, Libya and Greece) as a sweet/sour, nutty addition to breads, cheese, cookies and biscuits. In the United States it has long been a staple in Greek-American holiday cake and pastry recipes. Thanks to renewed interest in Mediterranean cooking it has been recently mentioned in several cookbooks.

Mahleb is used in Greece, where it is known as μαχλέπι (mahlepi) for holiday cakes such as tsoureki and similar egg-rich yeast cakes and cookies. In Cyprus, it is called μέχλεπι (mehlepi) and is used in a special Easter cheese pie or cheese cake on Cyprus called flaounes (φλαούνες). In Turkey it is used for "Poğaca". In the Middle East and Anatolia it is also associated with Ramadan sweets, including "Çörek", "Kandil simidi", "Ka'kat" and "Ma'amoul". In Egypt the powdered Mahlab is made into a jam like paste with honey, sesame and nuts, eaten as a dessert or a snack with bread. It is also used to flavour the traditional Armenian holiday cake, "Choereg". There are many alternative spellings of this spice: محلب, مَحْلَب, mahlab, mahalab, mahleb, מהלב, mahaleb, mahlep, mahalep, μαχλέπι, μέχλεπι, mahlepi, machlepi or makhlepi. [3]