Τhe definition
Mastiha is the resin secreted from the trunk and branches of the mastiha tree. This secretion is caused by making incisions in the tree with a sharp tool. The mastiha resin appears like a tear drop at the incisions and flows in drops to the ground. It has a crystallized form and its initial, rather bitter taste, is soon followed by a distinctive aroma that makes it so unique. The degree of hardness of the mastiha resin depends on the atmospheric temperature, time exposed to nature as well as the size of the drop itself. When the flow of mastiha resin is continuous, then the drop is large and relatively soft, while an intermittent flow produces a smaller but harder drop.
Mastiha has been identified as P.D.O. (Protected Designation of Origin) and is used by pharmaceutical companies, as well as in perfume and cosmetics industries, in beverages, cooking and confectionary. According to scientific research, Chios mastiha has antimicrobial, anti-inflammatory, anti-oxidant and healing properties, with beneficial effects for the oral hygiene, the function of the gastrointestinal system and skin care.
Mastiha tree
The mastiha tree or lentisk (Pistacia lentiscus van Chia) is only cultivated on the southern side of the island of Chios. It is an evergreen shrub with a height of 2-3 metres, which grows slowly and reaches maturity after 40 - 50 years. The cultivation, harvesting and processing of mastiha, is a family concern, related with all seasons of the year and is usually combined with other traditional cultivations, such as the olive cultivation.
Summer is the mastiha harvesting season, which begins with the preparation of the soil in June, continues with the incising of the trees and is completed with the harvesting in August. The long process of cleaning the mastiha begins in September, first in the producers' premises and afterwards at the facilities of the Chios Mastiha Growers Association.
Historic references
In antiquity, Greek and Latin physicians, such as Hippocrates, Galinos and Dioscourides discovered the medicinal properties of mastiha, which they called the "lentisk resin".
In Roman times, the emperor Heliogabalus first mixed mastiha oil with wine and called it "mastiha wine".
During the Byzantine period, mastiha was amongst the few exportable luxury goods of Constantinople, bringing in 120,000 gold coins to the imperial coffers of the island's governor.
The passage of the Genovese from Chios (1346 -1566) systematized the trade in mastiha, opening markets in East and West. Mastiha travels to Yerevan, Cyprus, Rhodes, Venice and London, cities in which civilizations, people, religions and flavours mingled.
During the period of the Ottoman Empire the Mastihohoria (mastiha producing villages) were experiencing a period of great a period of great prosperity, though they were obliged to send the best quality of mastiha, to Constantinople, with the Sultan's harem being the most prominent recipient.
Today, in the multinational and colourful environment of the Eastern Mediterranean, mastiha continues its journey through time, uniting people and cultures, exchanging experiences and beliefs.
Oral hygiene
Due to it's distinctive taste and relative hardness, Chios mastiha, stimulates a greater production of saliva than ordinary chewing gum. This results in a greater feeling of freshness and cleanliness in the mouth, while also contributing to the treatment of xerostomia (dry mouth).
University studies have shown, that chewing mastiha effectively helps to massage and exercise the gums, prevents tooth decay and periodontal problems as well as limiting the formation of plaque.
MOUTHWASH SOLUTION
Ingredients: 50 ml green tea, 2 drops of mastiha oil. Mix the ingredients well and mouthwash after meals or after brushing your teeth. Do not swallow the solution. Strengthens the gums, helps prevent decay and freshens the breath.
Digestive system
Chios mastiha has been known, as an effective ingredient in the treatment of stomach pains, gastric disorders, digestive problems, gastralgia and stomach ulcers since ancient times. Medical recipes from antiquity and the middle ages, written by medical practitioners, physicians and botanists, recommend Chios mastiha as a beneficial aid in treating conditions and disorders of the gastrointestinal system.
According to recent clinical studies, Chios mastiha has proven action against Helicobacter pylori, contributes positively to preventing and treating the symptoms of Crohn's disease and constitutes the most natural way to treat peptic disorders.
Cooking - Pastry
Chios mastiha is used as a spice in cooking and provides a subtle, unique aroma. It gives such a distinctive flavour to dishes, that you'll think they have been cooked with a perfect blend of many different spices.
It is used in chocolate frosting and other confectionary, such as ice-cream, loukoum, biscuits and sweets. In Greece, the most popular spoon sweet, is made with mastiha resin, which is served in a glass of water and is known as "submarine". In Cyprus, mastiha is used to flavour bread, in Lebanon and Syria it is used to flavour a kind of traditional cheese, while in many Arabic countries mastiha is used to flavour foods, desserts and even milk.
POWDERED CHIOS MASTIHA
Ingredients: One sachet (about table spoonful) of small or medium - sized mastiha grains, about one teaspoon of salt or sugar. Place the mastiha in the freezer for about 1 1/2 hours. In the bowl of an electric mixer, whisk the mastiha crystals with either sugar or salt according to whether you are making a sweet or salty dish. Keep in mind that the more frozen the mastiha, the easier it becomes powder and does not stick.
Source: MastihaShop