Mastic
Mastic is a resin harvested from Pistacia lentiscus var. chia, a tree grown almost exclusively on the Greek island of Chios. Farmers score the bark and collect the sap as it hardens into small translucent tears, which are dried, sorted, and sold whole or ground. Culinary mastic has a resinous, piney aroma with a faint sweetness, and it melts into a chewy, slightly stretchy texture when used in ice cream, puddings, and enriched breads.
Varieties
Only resin from Pistacia lentiscus var. chia grown on Chios is considered true culinary mastic; resin from the same tree species grown elsewhere, or from related Pistacia species, is typically softer, less aromatic, and not used the same way in cooking.
Buying tips
Look for packages labeled Chios mastic or mastiha, the only region that produces the genuine resin used in cooking. Whole tears should be pale yellow-green and slightly translucent, not cloudy or dark brown. Buying whole tears and grinding at home is safer than pre-ground powder, which is sometimes cut with cheaper resins or fillers.
Substitutes
Mahlab (ground cherry pit spice) — 1:1 by volume
Not a flavor match (mahlab is cherry-almond rather than piney-resinous), but it fills the same role as an aromatic addition in Greek and Middle Eastern sweet breads like tsoureki.
Xanthan gum, a small pinch — 1/8 teaspoon xanthan per teaspoon of ground mastic called for
Only replicates the chewy, stretchy texture mastic gives ice cream and puddings; contributes no aroma, so pair it with a drop of vanilla or orange blossom water for scent.
Omit entirely — n/a
Common in home versions of tsoureki or vasilopita when mastic isn't available; the bread loses its signature chew and pine note but still works as an enriched sweet bread.
Storage
Store whole mastic tears in an airtight jar in a cool, dark cupboard, away from heat and direct sunlight; they keep well for a year or more. Once ground, mastic loses aroma faster, so grind only what a recipe needs and keep any leftover powder in the freezer in a sealed container.
How to use
Grind mastic tears with a spoonful of the sugar called for in the recipe using a mortar and pestle; the sugar keeps the sticky resin from clumping into a gummy paste. Use ground mastic in Greek tsoureki and vasilopita, Turkish dondurma (mastic ice cream), muhallebi and other milk puddings, and some Turkish delight and coffee recipes. A little goes a long way: most recipes call for under a quarter teaspoon per batch.
What it pairs with
Mastic pairs naturally with orange zest, cinnamon, cardamom, and rose or orange blossom water, all common partners in the Mediterranean and Middle Eastern desserts where it appears.
Nutrition
Mastic is used in such small amounts that it contributes negligible calories or nutrients to a dish. It has a long history of use in traditional medicine and has been studied for possible digestive benefits, but those effects come from doses far higher than what's used in cooking.
FAQ
What does mastic taste like?
Piney and resinous with a faint sweetness, similar to the smell of a fresh evergreen but milder, and it turns chewy and slightly stretchy once it melts into a warm dish.
Can I use mastic sold as chewing gum for cooking?
Yes, if it's plain natural mastic gum from Chios with no added flavors or sweeteners. Grind it with sugar the same way you would whole tears before adding it to a recipe.
Why do recipes say to grind mastic with sugar?
Ground alone, mastic resin turns into a sticky, unworkable clump from the friction and warmth of grinding. The sugar acts as an abrasive and absorbs the stickiness so the resin breaks down into a fine powder.
Is mastic the same as frankincense or myrrh?
No. All three are tree resins, but they come from different species, taste and smell completely different, and frankincense and myrrh are not used in everyday cooking the way mastic is.
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