Spices & seasonings · Resins

Mastic

Pale, glassy resin tears from a Chios shrub, ground into breads, puddings and ice cream for a piney scent.

Also called: mastiha, masticha, mastic gum, mastic tears, damla sakızı, mistki

Around the world: μαστίχα (el) · damla sakızı (tr) · مستكة (ar)

A kind of spices

Read the full spice guide: flavour, history and how to use it

What it is

Mastic is the dried resin of the mastic tree (Pistacia lentiscus var. chia), produced commercially on the Greek island of Chios, where it has EU protected designation of origin. It comes as small, brittle, pale yellow tears that soften and turn chewy in the mouth. Used in tiny amounts, it gives a fresh pine-and-cedar aroma and helps give some ice creams their stretch.

Pistacia lentiscus var. chia (resin)

How it’s used

Tsoureki and Easter breads
Stretchy Turkish and Levantine ice creams (dondurma, booza)
Milk puddings such as muhallebi
A tear or two in the water when boiling chicken (Levantine and Egyptian practice)
Liqueurs and sweets

Characteristics

Taste: Slightly bitter, piney and fresh.
Aroma: Resinous, pine, cedar.
Texture: Hard and brittle; becomes gum-like when chewed or warmed.
Sold as: whole, powder
Cooking uses: Suitable for baking, Mainly a seasoning
Common in: Greek, Cypriot, Turkish, Lebanese, Syrian, Egyptian

Storage

Cool, dry and dark. Sealed jar in a cool place; keeps for years. Store a little in the freezer to make grinding easier.

Diet, allergens and safety

No major allergens in typical versions.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

No real substitute — Leave it out; a little vanilla or orange-blossom water gives a different but pleasant aroma.

Related ingredients

Recipes with mastic

No recipe in the catalogue uses it yet.