Other Names: Aza (Arabic); Chios Greek mastic; gum mastic; mastic (French); mastice (Italian); mastikha (Greek); mastique (Spanish); mastix (German); tears of God.
General Description: Mastic is a resin obtained from Pistacia lentiscus var. chia, a tree related to the pistachio that grows only on Chios, a Greek island in the Aegean Sea that is the reputed birthplace of Homer. The immeasurably ancient mastic tree is a slow-growing evergreen with shiny, dark green leaves and a rough, gnarled trunk. When tapped or hurt, as the process is called, the trunk yields a clear resin that hardens into brittle, crystalline pieces referred to as tears. If broken, the tears have a shiny quartzlike surface with a faint piney aroma and a bitter mineral-like flavor. After a few minutes of chewing, mastic becomes beige and takes on the texture of chewing gum. In cookery, mastic contributes to flavor but is just as important for smooth texture and as a binding agent.
Among its many uses, culinary and medicinal, mastic is deemed an aphrodisiac in southern Morocco and Mauritania. Mastic was an important commodity in the Middle Ages, but is now almost exclusively used in Greek cooking, where it goes into specialties like mastic candy, loukoumi (Turkish delight), liquors like ouzo and raki, and tsoureki, a brioche-type braided Easter sweet bread. There is also a local Chios mastic liqueur.
Season: Mastic production occurs between June and September and is finished in December. The crystals may be purchased any time of year.
Purchase and Avoid: The purest crystals are called dahtilidopetres (flintstones) and the soft ones with spots are called kantiles (blisters). Mastic is available from online specialty producers and may occasionally be found at Greek groceries.
Storage: Store in an airtight container away from humidity.
Serving Suggestions: Pound mastic with a little sugar and mix with rose or orange blossom water; use to flavor pound cake, pastry dough, meringues, or puddings (1/4 teaspoon of crushed mastic is enough for 4 servings). Pound mastic with salt, olive oil, lemon juice, and spices to bind the lamb mixture for Turkish doner kebab.
Food Affinities: Almond cake, breads, lemon, olive oil, pastries, pistachio, puddings, rose water, semolina pudding.
from Quirk Books: www.quirkbooks.com
