Mastiha or Mastic
Mastic is the aromatic resin of mastic trees (Pistacialentiscus) cultivated extensively in the southern part of the island of Chios.
Its cultivation on Chios dates back to the 3rd century AD. Minimal rainfall, abundant sunshine and calcareous soil create the ideal environment for mastic plants to flourish. Initially cultivated in 24 villages (also known as Mastihohoria), cultivation was extended to more villages. Cultivated in Chios and nowhere else, it has been classified since 1997 as a Protected Designation of Origin product (PDO).
Natural mastic, the “teardrop” of the mastic tree, is a unique agricultural product. It is distinguished by its place and mode of production, as well as its unique properties and multiple applications. Mastic is used in food, medicine, and industry.
The mastic is collected traditionally. Workers flatten the area around the tree and pierce the trunk at specific points. The mastic starts to flow, and in about 15 days, it is ready for collection. This usually takes place from mid-August to mid-September. Once the product is sifted, washed, and thoroughly cleansed, it is sent to the market.
Efforts have been made to produce mastic from this plant in other parts of the world, but without success. Scientists still cannot explain why mastic trees do not flourish in different parts of the world.
It is also used to make an excellent liqueur. Mastiha has a Protected Designation of Origin (PDO) status, meaning it can only be produced using mastic from Chios.
Mastiha liqueur is made by infusing this natural resin into a distilled spirit, creating a smooth, sweet, and aromatic drink with a slightly resinous taste. It’s often enjoyed as a digestive after meals, either chilled or over ice, or even as a flavouring in cocktails. In addition to its unique taste, mastiha is also valued in Greece for its purported health benefits, such as aiding digestion and having anti-inflammatory properties.
Mastiha liqueur is famous in Greece and has started to gain international recognition for its distinctive taste and versatility in mixology.
