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.
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.
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.
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.
