Mastic whole

also: mastiha, pistachio tree resin

Description:
Mastic is the dried resin of the mastic shrub, originally grown on the Greek island of Chios and used as an additive to pastries, desserts and beverages.

Especially in the eastern Mediterranean, the tear-sized resin beads refine pastries, such as the Greek Easter bread tsoureki, various fillings of nuts and dried fruit, and Turkish honey. Mastic is also popular for milk-based desserts, ice cream and various Turkish stews.

Turkish cuisine occasionally uses mastic as a binder in marinades made from oil, lemon juice and other spices for kebabs and shawarma.

And last but not least, the Greek resin wine Retsina originally owed its tart taste, reminiscent of pine needles, to the small, yellowish shimmering pearls. However, due to the nevertheless very high price, pine resin is primarily used for this purpose nowadays.

Use:
For a large Easter plait, half a teaspoon is sufficient.  About 1/2 gram is needed per milk dessert. The mastic can be pounded with a mortar or meat tenderizer, as it is very brittle when "cold" and dry. Mastic is occasionally recommended as a substitute for the almost unavailable (real) salep. Mastic can also be used as a natural chewing gum.

Aroma/Taste:
Tart, reminiscent of pine needles.

Harmonizes with:
Mahlep, cardamom, cloves, oranges, rose water, cinnamon, orange blossom.

Origin:
Greece