Lentisk mastic, produced in Greece on the island of Chios, is a natural superfood resin used for numerous food products and recipes, including ice cream and spoon desserts
Lentisk mastic, also called Chios mastic or tear, is a natural resin that comes out of the mastic trees and grown mostly on theGreek island of Chios, Aegean island overlooking the Turkish coasts. This precious resin has been known since ancient times for its extraordinary properties, including its healing and antioxidant properties, which make it an interesting superfood in the kitchen.
The mastic tears, which are the basis of the economy of this small Hellenic island and exported to many countries in the Middle East, are a precious ingredient for the pharmaceutical industry and, in refined form, for hygiene and beauty products. But it is their food use that is particularly interesting and versatile. Let's find out the characteristics and use of these drops of resin.
Properties of mastic mastic
Chewing has been known since ancient times for both its characteristic flavor and its beneficial and healing qualities, and used in various ways. Famous is, for example, its ancient use for beauty products or for medical treatments Hippocrates. Among the numerous properties of Chios resin we mention the curative, antiseptic, antibacterial and antioxidant one and that of helping digestion and fighting cholesterol.
The name "tear of Chios" comes from the particular collection process, laborious and tiring, which takes place for about a month during the summer. To obtain this crystallized resin it is necessary to engrave the mastic trunks, and then wait two weeks for it to come out. The resin tears, initially yellow, are then washed thoroughly and deprived of all impurities until they become milk white drops.
In recent years, the production of chewing has slowed down for a period due to the fires that hit the Greek island in 2015 and 2016, during which the flames destroyed some mastic crops.
Finally, it is important to know that since 2015 mastic has been officially recognized as a natural and product of protected origin (PDO) of the European Union.
Food use of mastic: from liqueur to desserts
From a food point of view this resin is famous for its slightly bitter and at the same time pleasantly balsamic and refreshing taste (reminiscent of cedar and pine), and is mostly sold in crystal forms in transparent sachets.
Nowadays, chewing is widely used both as the main ingredient of marketed products and as an ingredient in Greek and oriental recipes.
Among the most popular and popular products in Greece we find the chewing gum, already used in ancient Greece to whiten teeth and prevent plaque formation, and aromatic liqueur Masticha (or Mastika). The latter is drunk as a digestive, often lengthened with water or ice, or is used for cocktails or to flavor fresh fruit salads, ice cream or desserts of various types. In Greece it is also very popular and widespread chew dessert, sold in jars similar to those of Greek yogurt. In this case, the resin has a dense consistency reminiscent of honey, and in addition to being used in the preparation of oven or pastry recipes, it can be dipped with a teaspoon in a glass of water and then consumed as if it were a lollipop. This sweet in Greece has the name of "submarine”And it is one of the favorite comfort food of children.
Finally, Chios resin is also used for the production of aflavored water of course also available in grocery stores and supermarkets. The water Mastiqua it is thirst-quenching, has a delicious taste and can be drunk straight or added to lemonades, summer drinks and cocktails (e.g. Mojito).
As we have seen, chewing can also be purchased in crystals and added to both sweet and savory recipes. In Greece it is mainly used for puddings and spoon desserts, but also for cakes, traditional sweets such as lo tsoureki (braid of bread eaten during the Easter period) or for gelatinous sweets loukoumi.
In Arab countries it is added to milk, ice cream, spoon creams, but also used for savory preparations like chewed cheese produced in Syria and Lebanon. Mixed with salty ingredients, this natural resin can be combined with rice or meat dishes, such as Arab Saliq.
Photo: lentisk mastic resin in Greece; my mom’s recipe and more chewed sweets; rose and mastic desserts and flavored water_Greece, Ivana De Innocentis.
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