Botanical Name: Pistacia lentiscus
Mastic, also known as “mastiha,” is a rare and fragrant resin harvested from the mastic tree, which is native to the Greek island of Chios in the Aegean Sea. This natural resin has been highly valued for centuries due to its unique flavor, medicinal properties, and versatility in culinary and non-culinary applications. Known as “tears of Chios” because of the way the resin droplets harden as they drip from the tree, mastic has been prized since ancient times in various cultures, from the Greeks and Romans to the Middle East.
The flavor of mastic is distinctive—mildly piney, slightly sweet, with hints of fresh herbs and a subtle bitterness. When used in cooking, it imparts a resinous, slightly smoky aroma and a refreshing, earthy flavor that complements both sweet and savory dishes. Mastic starts off hard and brittle but becomes gummy and chewy when exposed to heat or moisture, giving it the ability to dissolve into dishes or drinks.
In culinary traditions, mastic is a prized ingredient in several Mediterranean, Middle Eastern, and North African recipes. One of its most famous uses is in mastiha-flavored liqueur, a sweet, aromatic spirit enjoyed in Greece. Mastic is also used in baking, particularly in traditional Greek and Turkish pastries such as tsoureki (a sweet Easter bread) and baklava, where its unique flavor adds depth and fragrance to the rich, buttery desserts. Additionally, mastic can be found in ice creams, puddings, and custards, providing a refreshing twist to creamy dishes.
In savory dishes, mastic is used in spice blends and marinades, especially in Middle Eastern cuisine, to season meats, fish, or rice. It can be ground into a powder and added to soups or stews for a subtle, fragrant note that enhances the overall dish without overpowering it. Some cultures also chew mastic as a natural gum due to its refreshing taste and breath-freshening properties.