mastica

Mastica, also known as mastiha or mastika, is a natural resin obtained from the evergreen shrub Pistacia lentiscus, native to the Mediterranean region. The most famous source is the Greek island of Chios, where the resin has been produced and traded for centuries. The resin exudes from small incisions in the bark and hardens into translucent tears, which are harvested, washed, and dried. Chios Mastiha has protected designation of origin (PDO) status in the European Union.

Mastica has a distinctive aroma described as pine-like, resinous, and mildly citrusy. It is used as a chewing gum and as a flavoring in baking, confectionery, and beverages. Culinary applications include desserts, ice creams, pastries, and liqueurs that feature mastiha. Beyond food, mastica is used in cosmetics, traditional medicine, and historically in varnishes and incense.

Cultivation and harvest: The mastic tree prefers dry, well-drained soils and a warm climate. Harvesting involves scoring the trunk in spring to induce resin flow; the tears are collected, cleaned, and processed into granules or chunks, sometimes bleached for a lighter color.

Chemistry and properties: The resin contains terpenes and other compounds that impart its characteristic aroma and flavor. Scientific research has explored antimicrobial and anti-inflammatory properties in laboratory settings, though consumer products vary in composition and efficacy.

See also: Mastic resin, Pistacia lentiscus, Chios.