A small shrubby tree, Mastic (Pistacia lentiscus), from the Greek island of Chios, the Canary Islands and the Mediterranean region produces a resin that is harvested (in Chios) for its use in foods and medicine, called Mastic.
The production of mastic resin from Chios has been granted a “protected designation of origin” and “protected geographical indication” naming, and the islands production is done by a cooperative of medieval villages, known as Mastichochoria (how cool is that!?).
The name “mastic” comes from the Latin word “Masticare (to chew)”, and indeed, one of the primary uses of the Mastic resin is as a chewing gum. It is a chewing gum with an acquired taste that has been used for over 2,400 years!
Mastic has also used as a flavoring for liqueurs (such as Mastiha), making cakes, pastries, sweets, and even cheese.
The plant’s resin, mastic gum, is used in a variety of applications. In culinary practices, it serves as a flavoring agent in sweets, liqueurs, and traditional dishes. Mastic is also used in the production of varnishes and adhesives, and its essential oil is an ingredient in perfumes and cosmetics. Additionally, the wood of Mastic is valued for its hardness and is used in carpentry and making small tools.
A traditional medicine for thousands of years in the Mediterranean region, Mastic is used primarily for the gastrointestinal system, but also for its antibiotic qualities, and for respiratory and skin conditions.
Through scientific investigations, Mastic resin has been found to have antibacterial, anticulcer, antifungal, antioxidant, anticancer, antitumor, wound healing, cardiovascular and oral health benefits.
Clinical investigations have found mastic gum to significantly reduce Helicobacter pylori, a bacterium linked to peptic ulcers, as well as demonstrat its effectiveness in improving symptoms of functional dyspepsia.
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The Original Chewing Gum.
