Mastic Gum

What Is Mastic?

Mastic is a natural resin that drips from cuts made in the trunk of the mastic tree (Pistacia lentiscus) and dries and hardens in the air. It is collected as small, semi-translucent, pale yellow tears; the most famous is produced on the island of Chios (Sakız) in the Aegean.

It has a distinctive, refreshing aroma reminiscent of pine and anise. It is called “gum” because it softens into a chewable gum when chewed; in the kitchen it is used ground into a fine powder, in small amounts, to add aroma.

Nutritional Value of Mastic

Since mastic is used in very small amounts as a resin-flavoring, its contribution to a meal's nutritional value is negligible; therefore no detailed nutrition table is given here. Its value comes not from its calories but from its distinctive aroma.

How Should Mastic Be Used?

Since mastic has a very intense aroma, it is used in very small amounts to add flavor; too much can give a bitter sharpness to the taste. As a flavor and aroma addition, it is part of a balanced diet.

This information is general; mastic is a food, not a substitute for medical treatment.

How to Choose Mastic?

Good mastic consists of pale yellow, semi-translucent, clean tears with their distinctive fresh aroma. Darkened, dusty or off-smelling tears are not preferred.

• Tears should be pale yellow and semi-translucent
• Should carry its distinctive fresh aroma
• Darkened and dirty tears should not be bought

How to Store Mastic?

Mastic is stored in a sealed container, in a cool and dry place. It can soften and stick together in heat, so it should be kept away from warmth; if it will be ground, hardening it briefly in the freezer helps.

Using Mastic in the Kitchen

Mastic is used mostly in desserts such as mastic ice cream (Maraş ice cream), muhallebi (milk pudding), rice pudding, tavuk göğüsü (chicken breast pudding) and Turkish delight; also in some pastries and drinks. It is usually ground to a powder in a mortar with a little sugar and added to the dish.

How Is Mastic Ground?

The small tears are pounded in a mortar together with some powdered sugar; the sugar helps prevent the resin from sticking to the mortar and helps it become a fine powder. The resulting powder is added to the dessert little by little.

Frequently Asked Questions

Is mastic the same as chewing gum?

Mastic is a natural tree resin; it is called “gum” because it softens when chewed. Modern chewing gum is mostly made from a synthetic base, though traditional gum originates from mastic.

Why is mastic used sparingly?

Since its aroma is very intense, even a small amount gives a noticeable scent and taste; too much can suppress the dessert's flavor and make it bitter.

What does mastic taste like?

It has a refreshing, distinctive taste reminiscent of pine and anise; this taste gives ice cream and muhallebi their characteristic aroma.