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Mastiha, Tears of Chios

Chios Mastiha: A Tear that pleases, perfumes, relieves, heals!

Chios Mastiha is the name of a resinous sap produced from the mastic tree (Pistacia Lentiscus var. Chia). It is a natural, aromatic resin in teardrop shape, falling on the ground in drops from superficial scratches induced by cultivators on the tree’s trunk and main branches with sharp tools.

As it drips, this sap appears as a sticky and translucent liquid which, 15-20 days later, is solidified into irregular shapes influenced by the area’s weather conditions in summertime, that is intense drought and sunlight.

After being solidified, it has a crystal form, while its rather bitter taste quickly subsides to leave a distinctive aroma that really makes it unique. That solid product is then harvested and washed by mastic growers, giving us finally the natural Chios mastiha.

Its colour is initially ivory-like but as time goes by, that shade is lost and 12 to 18 months later it changes into yellowish due to oxidation. It is made of hundreds of components, among which only 80 are contained in identifiable quantities. Such multitude probably justifies the multiple uses of Chios mastiha, in the fields of food industry, health and cosmetic care, worldwide.

Chios mastiha has been recognized since ancient times both for its distinctive aroma and its healing properties. It has been recorded as the first natural chewing gum in the ancient world. Since 1997, Chios mastiha has been characterized as a Product of Protected Designation of Origin (PDO), on the basis of Regulation No. 123/1997 (L0224/24-1-97) of the European Union and it has been registered on the relevant Community List of PDO Products. According to the above regulation, Chios mastiha is protected from the sale of any competitive imitation product whatsoever that would undermine the reputation of the Designation of Origin.

Small Tears

Mastic, Mastiha Small Tears of Chios

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Medium Tears

Mastic, Mastiha Medium Tears of Chios

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Large Tears

Mastic, Mastiha Large Tears of Chios

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Powder

Mastic, Mastiha Powder Tears of Chios

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Art of Nature Products

Mastiha Art of Nature is the only product line providing a holistic solution starting from the mouth’s well-being and ending to maintaining intestine’s balanced system.

Therefore, we are offering a unique and natural product line that provides relief against most common gastrointestinal diseases and relevant symptoms. Our premium health products naturally protect the whole digestive system and contribute to its well-being.

Pistacia Lentiscus

Pistacia lentiscus (also lentisk or mastic) is a dioecious evergreen shrub or small tree of the genus Pistacia native to the Mediterranean Basin. It grows up to 4 m (13 ft) tall and is cultivated for its aromatic resin, mainly on the Greek island of Chios and around the Turkish town of Cesme.

The aromatic, ivory-coloured resin, also known as mastic, is harvested as a spice from the cultivated mastic trees grown in the south of the Greek island of Chios in the Aegean Sea, where it is also known by the name "Chios tears". Originally liquid, it is hardened, when the weather turns cold, into drops or patties of hard, brittle, translucent resin. When chewed, the resin softens and becomes a bright white and opaque gum. The word mastic derives from the Latin word "Masticare" (to chew), in Greek: μαστιχάω verb mastichein ("to gnash the teeth", the English word completely from the Latin masticate) or massein ("to chew").

Within the European Union, mastic production in Chios is granted protected designation of origin and protected geographical indication names. Although the tree is native to all of the Mediterranean region, it will release its resin only on selected places, most notably, around Cesme, Turkey and in the southern portion of the Greek island of Chios, the latter being the only place in the world where it is cultivated regularly. The island's mastic production is controlled by a co-operative of "medieval" villages, collectively known as the 'mastichochoria' (Μαστιχοχώρια, lit. "mastic villages").
All Winter Season
Preparation of the mastic trees.

From the ancient times until today, little has changed in the mastic production process, which unbreakably connects it to the historical tradition of Southern Chios. The mastic tree is a rather resilient plant with minor demands, that is why it grows well on arid, rocky and poor soil. Its roots are spread on the surface of the soil and can survive in conditions of absolute drought. On the other hand be extremely sensitive to cold and frost. The preparation of the mastic tree starts in winter with pruning the trees branches, thus giving the tree a shape suitable for getting under it.
May - June
Spread white soil.

At about the same time a superficial plough is carried out in the field.

Ploughing is mostly done in order to clean the field from weed, at a depth of about 10cm because the roots of the mastic tree are just below the surface of the soil. Around June is carried out the levelling and cleaning of the perimeter around the trunk of the tree, where the mastic will fall.

The next step is to spread white soil (calcium carbonate powder) on this area in order give mastic resin that will drip down the opportunity to dry and to facilitate gathering without altering mastic’s chemical composition.
Mid July - Mid September
The tree trunk being “injured”.

In mid July, the bark of the tree trunk is “injured” with incisions 10-15mm long and 2-3mm deep. The incisions are done in weekly stages and total 20-100, depending on the age and size of the tree, through a 6-8 week period. From these incisions the mastic resin will come out in liquid drops that often look like tears.

Most of the mastic drips to the ground (on the white soil) and should stay there for 15-30 days until is dry enough to be collected.
Mid September - End September
Mastic collection.

Mastic collection starts usually mid August, with the work starting again very early in the morning.

The larger pieces are collected (along with dust, tree leaves and small stones) from the ground. They are spread in large wooden pans and taken in to the growers house to be stored in a dry and cool place.

The small pieces of mastic are collected Mid September from the tree trunk and from the ground.
November - February
Cleaning of mastic.

The cleaning of mastic is a laborious task which starts November. Usually all the family participates and the cleaning process lasts throughout the winter period.

Mastic is washed and then the larger pieces are manually cleaned one by one with a small pointed knife.

The small pieces are cleaned in a different way.
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Health Benefits

Mastic has many useful qualities and uses.

It absorbs cholesterol, it has antibacterial properties, acts as an oral antiseptic, aids digestion, tightens the gums, heals wounds and scientists discovered that when it is administrated even in small doses it cures stomach ulcers.

It is made of hundreds of components, among which only 80 are contained in identifiable quantities. Such multitude probably justifies the multiple properties and uses of mastic / mastic oil, in the fields of food industry, health and cosmetic care.
Mastiha fights helicobacter Pylori according to recent studies carried out by Nottingham university and published in the reliable medical journal The New England Journal of Medicine. Furthermore, universities in Greece and abroad currently study mastiha’s action in relation to diabetes mellitus, cholesterol and triglycerides. It is also worth mentioning mastiha’s effect on liver function by stimulating its detoxifying activity. Today, products such as mastiha powder, mastiha capsules and many more are widely on sale and are actually used by many people for dealing with the above health problems. Mastiha is also used in ointments against burns, frostbites, skin troubles as well as in adhesive plasters.
In dentistry, mastiha is used as a component of dental fillings and tooth moulds. Chewing mastiha assists in mouth disinfection, in reducing the frequency of orthodontic problems and in gum strengthening. Moreover, it humidifies the oral cavity, thanks to salivation, thus cleaning and perfuming the mouth. Chewing mastiha systematically eliminates or inhibits significantly the formation of microbial plaques. Therefore, it helps preventing caries and periodontal troubles. Finally, eugenol contained in mastiha oil is used today in dentistry as an antiseptic and soothing substance. Mastiha is used as a toothpaste and mouth wash ingredient for cleanness and disinfection of the oral cavity.
Significant research activity has been carried out regarding the antimicrobial action of mastic’s essential oil – mastic oil. Researchers have studied in particular that when mastic oil has been incorporated in the growth medium, it can delay the growth rate, but also eliminate microbes, bacteria and pathogenic micro organisms.
 
The results of such studies confirm the important antimicrobial and antifungal action of mastic oil, thus encouraging its further usage as a component of pharmaceutical and other protection and care products.
The results of recent scientific studies related to mastic’s therapeutic action with regard to disorders of the peptic system are especially worth-mentioning.
 
Ever since antiquity, it had been known that Chios mastic had a strong positive effect in stomach comfort, e.g. relieving from gastrointestinal disorders, dyspepsia, stomach ache, peptic ulcers, etc.
 
In our times, scientific, laboratory and clinical studies have confirmed the previously significant action of Chios mastic. The first research efforts were carried out in university foundations and clinics of the Arab world, areas where the use of Chios mastic was and still is widespread even in practical medicine concoctions.

Chios mastic is one of the oldest known spices in the Mediterranean and lends its distinctive aroma in many foodstuffs.

 

Mastic has been traditionally used as flavouring for festive breads, brioches and biscuits. In certain areas of Greece, mostly of the Aegean Sea, mastic is often used as flavouring for Easter sweets. Mastic is also used in confectionery, mostly for mastic-flavoured desserts and for a delicious ice-cream known as kaimaki, which has an unusual a bit chewy and stringy texture thanks to the addition of Chios mastic as a thickening agent. But modern Greek chefs have proved that this spice with its unique aromatic, wood- and pine-like, exotic taste can go along with a lot of foods even with chocolate.

 

Moreover, mastic makes an important dietary supplement especially in cases of lack of trace elements.

In Greece and Cyprus they even use it to flavour bread. In Lebanon and Syria they make a sort of traditional mastiha-flavoured cheese.
For Arabs, mastiha is considered as a great luxury for flavouring food, sweets or milk.

Nowadays a variety of products are made from the mastic resin, including chewing gum, alcoholic drinks, sweets, spices, creams, lotions, toothpastes, while the most important use is in the medical industry all over the world.

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The History of Mastiha on Chios

Chios is one of the biggest islands in the Aegean Sea and is renowned for its mild climate, its beautiful beaches and its numerous historical monuments. But above all, Chios is worldwide famous, since ancient times indeed, for its mastiha.

That is why mastiha gave its name to the medieval settlements of Southern Chios, described as Mastihohoria (meaning Mastiha villages). The foundation of those settlements dates from Byzantine times and despite all kinds of damages and disasters they have gone through for so many centuries, they are still monuments of cultural heritage. It was during the Genoese Occupation (1346–1566) that the cultivation of mastiha became systematic and that 22, in all, mastiha villages were actually founded in Southern Chios. The target for organizing those villages was to better exploit the monopolistic product of mastiha. The locations of those villages were invisible from sea and their layout was fortress-like for the protection of villagers from marauders that scourged the Aegean back in Medieval times.

Mastic was a gift for Chios and at the same time a curse since it has always been the bone of contention for conquerors. There is even a medieval legend that explains the reason behind this phenomenon, according to which the mastic trees started crying as an expression of lament when Agios Isidoros was severely tortured by the Romans on the island. When Christopher Columbus visited the island in the 15th century, mastic had already become the trademark of Chios. From ancient times mastic has been used as a natural medicine.. Many Greek ancient writers refer to the therapeutic properties of mastic. A leaf fossil from a mastic tree has been found dating six million years. The Byzantine empire delivered the island to the Genovese on the 14th century. The Genovese managed to systematize production and trading of mastic. The Ottomans, successors of the Genovese, mandated the people of Chios to pay special taxes in kind (mastic). After World War I, mastic production declined and its value dropped. During recent years, systematic research, development and promotion have increased sales and reputation but also the price of mastic, so the growers revived their interest again.

Frequently Asked Questions

You can use mastic as ordinary chewing gum, or you can grind it into powder (or at least in very small pieces) and use it as a natural medicine for peptic ulcers and general stomach disorders.

Choose either a small piece, or break a larger piece and use half of it (in any case initially, use less than the total quantity of mastic you intent to chew) and start chewing it. At the beginning it is quite hard, but as the mastic gets warmer from the mouth, it gets softer. If the piece you chew is hard then choose a softer piece and add it to the previous mastic in your mouth. Equally, if the initial piece is too soft and gets stuck in your teeth, add a harder piece to make a mixture that will have the right consistency. You could -if you wish- swallow the mastic when you have finished chewing it. Just make sure you bite it into smaller pieces to avoid choking on a large mastic gum piece.

Mastic is a 100% natural product. That means that not all the pieces of mastic (or tears as they are called) are the same. Some pieces are bigger, some are smaller, some are harder and some are softer.

 

Mastic -due to temperature- is softer in summer and harder in winter.

  • Usually larger pieces are softer than the smaller ones which dry out and harden faster.
  • Generally, medium or large pieces are better for chewing and small pieces are better for grinding them into powder.
  • A more yellow colour means older and harder mastic, a more whitish colour means fresher and softer mastic. Generally speaking you should avoid buying yellow mastic, because this means that mastic is very old and has lost some of its properties.

Usual dosage *:
Every morning, 15-20 minutes before breakfast, take about 1 gm, which is about half of a flat tea spoonful of mastic (either ground in powder, or mastic in small tears). The result is the same. The only advantage of powder is that it will act faster than mastic in small tears.

Hint: Place the mastic on your tongue and drink some water to help you swallow it.

Mastic is not water soluble.

Mastic will melt if it gets hot. Mastic should be stored in a cool place.

 

Mastic Powder should be stored either in a fridge, or in a very cool place where temperatures do not exceed 18C.

 

The mastic in powder form, if exposed to high temperatures will stick together and become one lump. This happens because our powder is 100% natural mastic without chemicals or any other additives that could keep it in powder form.

 

If the powder sticks and becomes one lump it does not lose any of its beneficial properties, or its taste.

 

In this case, try to tap the jar. If it is in the initial stages of being stuck it could break up in powder again. If the above trick does not work, you could take the powder (lump), wrap it in a clean cloth and hit it lightly with a hammer or something heavy until it becomes powder again. Alternatively, carefully scratch off powder from the lump with a knife or spoon.

 

If the powder is completely stuck (if it has being exposed to high temperature) then you might have to put it in a deep freezer for a few hours and then while it is still frozen you can put it in a blender and powder it again.

Get some small tears (small pieces) of mastic. Put it in a freezer for a couple of hours. While still frozen, put a small quantity in a blender to grind it. Use low speed and do not overdo it because if the mastic gets warm it will stick to the blender.

 

Alternatively for small quantities of mastic you can use a mortar and pestle, or for a single dose you can squash some mastic in between two spoons.

* ATTENTION: The advice given is practical advice, which derives from tradition and experience. It is NOT medical advice. If in any doubt, please consult your doctor. In any case, mastic as a natural product has never shown any side effects even in over consumption.

MASTIHA.COM.AU

Why Choose Us?

We have been importing and selling Mastiha, Mastic Tears of Chios, and other Mastiha products since 2018. Our​ suppliers are part of the Chios Gum Mastic Growers Association.
  • Sustainably Sourced

    The members of the Chios Gum Mastic Association are part of a long history of growers and producers of Mastic Gum. They care about their trees and the sustainability of their industry. All of our products are supplied by these sustainable sources.

  • Ethically Sourced

    Since medieval times the villages of Southern Chios have been built and developed around the cultivation and production of Mastiha. This production has become a large part of the livelyhood of the communities of Southern Chios.

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