Mastic - Pistacia lentiscus

Common Names: Mastic, Mastic gum, Mastic resin, Chios mastic, Tears of Chios, Arabic gum, Yemen gum, mastichein, masticate, Pistacia lentiscus, Lentisk, Mastika, Masticha, Gum mastic

Latin Name: Pistacia lentiscus

Origin: Asia, Europe

Short Introduction

Aromatic, ivory-white mastic resin is harvested as a spice from the mastic tree (Pistacia lentiscus), primarily grown on the southern Greek islands in the Aegean Sea, where it is famously known as the "Tears of Chios." Initially liquid, the resin hardens in cooler air, forming droplets or lumps of a hard, brittle, translucent substance. When chewed, the resin softens and becomes an opaque, pale white gum. Production is strictly regulated by the cooperative villages of the southern Greek islands, known as Mastichochoria, and, within the European Union, the Chios designation is exclusive to Greece.

The harvest takes place from early July to early October. Harvesters first clean the soil around the tree and sprinkle it with inert calcium carbonate. Every 4 to 5 days, 5–10 small cuts are made on the bark of smaller branches of each tree, from which the resin slowly flows and drips onto the cleaned ground. Once dry, the resin pieces are collected and may be cleaned further or sold. In addition to the raw resin, mastic oil is sometimes produced. Dried mastic is collected and stored away from sunlight, where it acquires a somewhat sticky texture. The flavor is described as strong, delicately smoky, and resinous, adding a unique taste profile to foods or products in which it is used.

Detailed Description

In traditional medicine, mastic resin is valued for its use in managing infectious and inflammatory conditions, with notable healing benefits for digestion, cholesterol levels, and blood pressure regulation.

Botanical Information

Mastic (Pistacia lentiscus) is an evergreen shrub or dioecious small tree, growing from 1 up to approximately 5 meters in height, with separate male and female plants. This plant is known for its fragrant resin and thrives in dry to rocky areas across the European Mediterranean. Its alternate, slightly leathery, dark green leaves are palmate-pinnate, typically with 5–6 pairs per branch tip. It produces very small, unisexual flowers, and its fruit is a drupe—first red, and then black when ripe, measuring about 4mm.

Origin and Distribution

Mastic is highly resilient, tolerating heavy rains and a variety of soils, including rocky or saline conditions, which allows it to flourish in coastal environments where other species may struggle. It also occupies woodlands, clearings, canyons, rocky valleys, and higher ground throughout the Mediterranean basin. Mastic trees disperse their seeds via birds and play a foundational ecological role, supporting various plant and animal species. When left undisturbed, the tree can reach up to 7 meters, developing a sturdy trunk, but expansion is limited by forestry and pasture development.

Its evergreen appearance lends an exotic aesthetic to gardens, making it popular in residential and tourist areas—even outside its native range, such as in Mexico, where it has become a familiar ornamental shrub. Pistacia lentiscus is native to the entire Mediterranean coastal region, from Morocco and the Iberian Peninsula to southwest France, Turkey, Iraq, Iran, and the Canary Islands. The term 'mastic' comes from the ancient Greek 'mastichein', meaning 'to gnash the teeth', or 'massein', meaning 'to chew'.

Usage / Dosage

Raw mastic resin is traditionally used both as a flavorful condiment and for its chewy, gum-like texture. It is commonly enjoyed on its own as chewing gum and continues to be used as a flavoring in Greek drinks and liqueurs (notably Mastiha or Mastichato from Chios), as well as in gums, pastries, breads, desserts, and even specialty cheeses. Mastic is a crucial ingredient in classic Turkish dondurma (stretchy ice cream) and puddings, giving them their distinctive texture and pale hue. In Lebanon and Egypt, mastic flavors a wide array of soups, meat dishes, and desserts, while in Morocco, the resin is burned to flavor drinking water. More recently, sparkling beverages featuring mastic have entered the market.

Beyond cuisine, mastic is prized in medical, dental, and cosmetic applications. It is an esteemed ingredient in toothpaste, skin lotions, hair care products, and perfumes. Used for thousands of years in Mediterranean natural medicine, mastic resin is thought to benefit digestion and was first documented in the 1st century CE by the Greek physician Dioscorides in his classic herbal, De Materia Medica. Ancient physicians later corroborated its benefits for the digestive system. Folk medicine has continued the tradition, recommending mastic resin for reducing cholesterol absorption (and thus, blood pressure and heart attack risk), and as a topical antibacterial and antifungal treatment for skin infections using mastic oils.

In Middle Eastern folk medicine, mastic is regularly suggested for an array of ailments. In ancient Greece, it was prescribed as an antidote for snakebites, and its dental use spread to Persia and India. Hippocrates documented its preventive utility for digestive discomforts and colds, while later physicians like Galen praised its potential for bronchitis, hematological benefits, and improving overall circulation. Mastic was also treasured in Ottoman harems for air purification and teeth whitening.

Today, mastic remains popular as a natural chewing gum, culinary spice, and food additive, as well as in body scrubs and homemade soaps and shampoos. Mastic resin should be kept in a dry, cool, shaded environment and can generally last about three years after opening if stored properly.

Clinical studies in the late 20th century examined mastic’s therapeutic potential. In 1985, studies in Thessaloniki and Meikai University showed mastic resin could reduce oral bacterial plaque by about 42%. A study at the University of Athens reported significant antibacterial and antifungal properties. Nottingham University further demonstrated antibiotic effects against Helicobacter pylori, the bacterium related to dyspepsia, ulcers, and gastritis; however, other studies indicated that short-term use yields only modest clinical benefits. Longer-term usage of specific mastic compounds showed pronounced antibiotic activity. Additional research has linked long-term consumption of mastic powder in higher doses to reductions in total and LDL cholesterol, certain lipoproteins, apolipoproteins, and liver enzyme markers (ALT and AST), indicating positive effects on liver cell function.

Active Compounds

Lab analyses have identified around 250 compounds in mastic oil. About 90% (by content) of these compounds (roughly 90 in number) can be quantified by mass spectrometry. The resin oil is mainly composed of monoterpene hydrocarbons (about 90%), with the leaf oil containing about 50%. Key constituents include alpha-pinene, beta-myrcene, alpha-terpineol, terpinen-4-ol (alcohol fractions), undecan-2-one (affecting resin appearance), dimyrcene (four isomers), beta-caryophyllene, anethole, verbenone, limonene, (E)-methyl-isoeugenol (with anti-helicobacter activity), alpha-terpineol, and linalool (plus isomers).

Traditional Dosage

The typical adult dosage is 2–3 grams of mastic resin crystals daily (equivalent to 8–12 medium crystals or a larger amount of smaller ones) or about 1/3 teaspoon, dissolved in a glass of water or juice. It is not recommended for children under 6 years old, nor should the dose be exceeded. Alternatively, a dose can be chewed directly: let the resin soften in the mouth before gently biting—this transforms the hard resin into a firm, chewy gum.