mastique

Mastique, also called mastic, is a resinous exudate from the evergreen shrub Pistacia lentiscus, native to the Mediterranean. The best-known source is the island of Chios, Greece, where the resin has been harvested for centuries and used in food, medicine, and crafts. The resin is produced by tapping the tree and collecting the tears that exude and harden into small translucent beads.

The resin contains essential oils and terpenes, giving a distinctive pine-like aroma and a slightly bitter, resinous taste. It is insoluble in water and soluble in alcohol and many essential oils; the dried tears are often ground into powder for culinary use, or used whole as flavoring.

Culinary and cultural uses: In Mediterranean cuisine, mastic is used to flavor ice creams, desserts, pastries, and liqueurs (for example, mastika). It is also chewed as a gum in some traditions. Beyond food, mastic resin has been used in varnishes, incense, cosmetics, and traditional medicines.

Linguistic and industrial sense: In some languages, mastique or mastic also refers to a type of sealant or caulking compound used in construction and crafts, typically based on natural or synthetic resins, reflecting a broader meaning of the term beyond the edible resin.