Greek Chios (Xios) Mastic (Mastiha) 50 Gr Cooking Culinary Baking Confectionary

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Papada E, Forbes A, Amerikanou C, et al. Antioxidative efficacy of a Pistacia lentiscus supplement and its effect on the plasma amino acid profile in inflammatory bowel disease: A randomised, double-blind, placebo-controlled trial. Nutrients. 2018;10(11). pii: E1779. View abstract. Mastic or mastiha (masticha) is a resin originating from the mastic tree in Chios island in Greece.Masticha (mastic) has a variety of uses from cooking, baking all the way to cosmetics. It started as a chewing gum with unique flavour and has ended up in many Greek desserts. Thus, you will come across various Greek desserts utilising mastiha such as Samali. Aksoy, A., Duran, N., and Koksal, F. In vitro and in vivo antimicrobial effects of mastic chewing gum against Streptococcus mutans and mutans streptococci. Arch Oral Biol 12-15-2005; View abstract. The use of mastic was widespread even in ancient times. Mastic was used as a natural medicine for stomach aches and for controlling cholesterol levels and diabetes. Nowadays, its use is becoming again very popular. Mastic is a harmless natural product and has no side effects. Recently, it was scientifically proven that it cures stomach ulcer and H pylori.

To color the mastic with gel food coloring, you need to break off a piece of white mastic, drip a few drops of the dye on it and knead well. The color will be evenly distributed and the mass will be painted. A more intense color may require more dye.

Uses of Mastic

You can actually do this to just about every baked good that calls for vanilla. If you have Mastika, you can substitute it in a 1 for 1 conversion (so for 1 teaspoon of vanilla extract, you could use 1 teaspoon of Mastika). If you are using ground mastic, for every 1 teaspoon of vanilla extract the recipe calls for, you can use 1/2 teaspoon of ground mastic. This isn’t a recipe necessary, but it is a popular way that the Greek people use mastic. This traditional spirit is made from mastic resin. Like the mastic tree, this spirit is traditionally made on the island of Chios. It is usually served chilled as an aperitif or an after dinner drink. It also tastes great with grilled meat, such as souvlaki. Syrup The island's mastic production is controlled by a co-operative. Founded in 1938, the Chios Gum Mastic Growers Association ( Greek: Ένωση Μαστιχοπαραγωγών Χίου), abbreviated CGMGA, is a secondary cooperative organisation and acts as the collective representative organ of twenty primary cooperatives founded in the twenty-four mastic villages. [5] it has the exclusive management of natural Chios Mastiha in Greece and abroad. [6] As a Greek I love cakes soaked in syrup. And I am not alone! they are so popular that even a term was invented to describe them. It is nothing else than Syropiasta or syrupy desserts! In Greek that translates to “desserts dunked in syrup”. Mastiha is, indeed, one of the most seductive spices in the Mediterranean. It is faintly reminiscent of pine and has a deep, almost musky aroma. It is definitely Greece’s most exotic spice.

Add the Samali recipe mixture in a cake tin. Cover with cling film and let it rest for another 30 minutes. Soak gelatin in water. When the mass swells, put it on fire and bring it to a uniform liquid state.

What does mastic taste like?

On an empty stomach, drink. Then take one Mastic Gum capsule. In the evening, combine 1 tsp triphala with 12 cup warm water and one Mastic Gum pill before sleep. After one month, take another Mastic Gum capsule at lunchtime. Is it safe to eat mastic gum? You’ve likely already figured out that mastic was the original chewing gum and mouth freshener. As a hardened gum, the flavour is initially bitter, but after a few minutes of chewing takes on its gummy consistency and releases a mouth freshening flavour which remains for about 15 to 20 minutes. Mastic oil and other sub products are produced from mastic and are they used widely in medicine, pharmaceutical industry, dentistry, and industry in general. e In cooking, I have had a hard time finding a perfect substitute. I usually go without it if I don't have any. If you do get your hands on some - it keeps forever, so buy a stash and keep it on hand for future uses. Gum mastic crystals have delicate pine-resin and balsamic aromas, and are used in both sweet and savoury cooking. The crystals are also famous for their health benefits, thought to freshen breath, and have antioxidant, anti-inflammatory, and antibacterial properties.

The mastic tree is an evergreen bush 1,5-3,5m tall. It has an irregular shaped trunk (light grey when young and grey-reddish when older) with a lot of branches. Its scientific name is "Pistacia Lentiscus var. Chia" The mastic tree lives about a hundred years and is fully grown after about 40-50 years. It starts giving its resin (mastic) from 5-6 years old. After about 15 years, produces from 60 to 200 grams and in very exceptional cases up to 400 grams of mastic. Mastic tree thrives and gives mastic only in the south part of the island of C hios and nowhere else in the world. According to theories it only gives mastic there, due to under water volcanoes, the mild and dry climate and the lime consisting soil which has high drainage properties. Sauces and marinades – mastic gum can be used to add depth of flavor to sauces, marinades, and other condiments.Kishimoto R, Kato N, Koike M, Iwashita N, Takagi Y, Fukuyama T. Topical treatment with mastic (resin from Pistacia lentiscus) elicits anti-inflammatory and anti-pruritic responses by modulating keratinocyte activation in a mouse model of allergic dermatitis. Phytomedicine 2021;91:153679. View abstract. Taking mastic gum by mouth for three weeks seems to alleviate indigestion symptoms such as stomach discomfort, upper abdominal pain, and heartburn. Ulcers in the stomach and intestines. In individuals with intestinal ulcers, taking mastic powder by mouth for two weeks seems to decrease discomfort and promote healing. Is duct mastic poisonous? In the Eastern Mediterranean, mastic is commonly used in brioches, ice cream, and other desserts. [10] In Syria, mastic is added to booza (Syrian ice cream), and in Turkey, mastic is widely used in desserts such as Turkish delight and dondurma, in puddings such as sütlaç, salep, tavuk göğsü, mamelika, and in soft drinks. Mastic syrup is added to Turkish coffee on the Aegean coast. In Greece, mastic is used in liqueurs such as Mastika (or Mastichato), in a spoon sweet known as a "submarine" ( Greek: υποβρύχιο, romanized: ypovríchio), in beverages, chewing gum, sweets, desserts, breads and cheese. It is also used to stabilise loukoumi and ice cream. Mastika liqueur – a traditional drink from Greece and the Balkans made from mastic resin and other ingredients.

Barra, A., Coroneo, V., Dessi, S., Cabras, P., and Angioni, A. Characterization of the volatile constituents in the essential oil of Pistacia lentiscus L. from different origins and its antifungal and antioxidant activity. J Agric.Food Chem 8-22-2007;55(17):7093-7098. View abstract. The main difficulty in preparing chocomastics is that chocolate and honey are different, so there is no exact proportion of their ratio, you can only find them empirically. An approximate ratio of ingredients will be as follows: Marner, Franz-Josef; Freyer, Antje; Lex*, Johann (1991-01-01). "Triterpenoids from gum mastic, the resin ofPistacia lentiscus". Phytochemistry. 30 (11): 3709–3712. Bibcode: 1991PChem..30.3709M. doi: 10.1016/0031-9422(91)80095-I. ISSN 0031-9422. Main article: Mastichochoria A single drop of mastic hangs from the underside of this branch on a mastic tree. This is the most popular and easiest mastic recipe. For its preparation, a minimum of ingredients is required, and the finished product can then be used both for wrapping the cake, and for making flowers, and for sculpting various figures.Mastic is used in some varnishes. Mastic varnish was used to protect and preserve photographic negatives. [12] Mastic is also used in perfumes, cosmetics, soap, body oils, and body lotion. In ancient Egypt, mastic was used in embalming. In its hardened form, mastic can be used, like frankincense or Boswellia resin, to produce incense. Sardinia is one of the seven blue zones in the world, meaning the island is home to a high percentage of inhabitants making it past 100 years of age.