Mastic of Chios aroma of food flavor, (pistacia lentiscus var. Chia). ID: 535-65

The mastic scent can be used:

on festive breads,

buns,

cookies,

to create mastic-flavored cream desserts,

ice cream like the well-known cream, which has a very tasty, chewy texture thanks to the addition of Chios mastic,

But modern Greek chefs have shown us that the spice, with its unique, musky, woody, slightly pineal, exotic taste can match almost anything,

from tomatoes in a delicious sauce to white wine and lemon in more discreet sauces, up to the chocolate with which it goes well.

In Cyprus, even bread is flavored with it.

In Lebanon and Syria they make a kind of traditional cheese with aroma and taste of mastic.

Arabs consider it a great luxury to flavor food, dessert or milk with mastic. Mastic as a spoon dessert is served in a very traditional way in water and is known as mastic submarine.

Mastic is widely used to make liqueurs and ouzo.

Mastic drink is drunk as an aperitif. The "Chios Mastic" liqueur is very well known as well as the "Mastic Ouzo". With the addition of mastic, the drink acquires its aroma and in addition the harmful effect of alcohol on the stomach is reduced.

In the Arab world, and especially in Iraq, mastic is often added to the preparation of the local drink Arak. In addition, the Arab people flavor their drinking water with mastic.