Chios mastiha powder PDO
Chios mastiha powder PDO
Mastic is a resin that is extracted from the Greek island of Chǐos off the coast of Turkey. This mastic powder is ready to use, it couldn't be simpler. Loved for its subtle aroma. Chǐos Mastiha is European protected.
Chǐos Mastiha is the name of a resinous sap from the mastic tree (Pistacia Lentiscus var. Chia), a member of the Pistachio family. The extraction is comparable to that of rubber: by making superficial scratches on the tree, the tree is 'tapped'. The taste of mastic is like the smell of pine nuts, without the bitter, sometimes metallic taste that pine nuts can have, especially the seeds of the Chinese Pinus armandii.
We supply you with Chǐos Mastiha, which has been 1997 is protected by the European Union with the Protected Designation of Origin (PDO) certificate. The production of this mastic takes place exclusively on the Greek island of Chǐos, off the coast of Turkey, near Izmir.
Cultivation and production are a family affair requiring labor all year round. and demands attention, in a routine that passes from generation to generation. The kentos, as the notches on the bark are called, from which tapping takes place, are crucial.
The carving takes place in the months of July and August, sometimes extending to the end of September. A small sharp iron tool with grooved ends, called kentitiri, is used for this. One works from bottom to top, from the trunk to the most important branches. The resin 'bleeds' from these notches, first heavily, later at a slower rate. The solidification phase of the resin starts 15-20 days after the first cutting.
The first harvest consists of large chunks of mastiha, the pites. The later harvest is collected by hand (turnips), with or without the aid of brooms. The Mastiha harvest is prepared by hand before being put in wooden boxes and stored cool. This whole process takes about half a year.
We offer two types of mastiha. This can contains already ground mastic, mixed with maltodextrin powder against sticking, very practical to use. We also sell the so-called 'small tears', solidified droplets of resin that are suitable for cooking and baking, but can also be chewed.
Mastic is used in sweet and savory dishes. although this mastic powder contains maltodextrose, it is suitable for both preparations. The taste and smell experience has been compared to that of pine needles or spruce shoots (popular in Swedish cuisine), but is very specific to mastic. With a hint of vanilla.
In Mediterranean cuisine, mastic is often combined with mahlep, the ground seeds of a small cherry, the Weichsel cherry. Traditionally, both of these seasonings are used in Greek Easter breads, such as Tsoureki, but also in various other pastries, such as ma'amoul cookies. From British bake-off series 2019: https://thegreatbritishbakeoff.co.uk/pauls-maamoul/.
Mastic combines well with spices such as cardamom, cinnamon and vanilla, and with rose water. Be sure to use mastic with dairy products (yoghurt, for example, or ice cream), goat cheese (also feta), fruits such as apples or figs, in tabbouleh and pilavs, but definitely also with fish and shellfish.
Dosage: like mastic tears. Mastic powder consists of half mastic, half of almost tasteless starch (maltodextrin). A jar contains 2.5-3 bags of mastic tears.
- made from the resin of the Pistacia lentiscus var chia
- contains only natural products
- contains no preservatives
- origin: Greece, Chios
- only available in the original packaging:
- 'ready to use' jar with a mixture of mastic and maltodextrose
- sachets available with 10 grams of clotted tears
- keep the mastic in closed packaging, in a dry place
- mastic powder is stable under normal use, but can become tacky at temperatures above 60 degrees Celsius
- the best before date is an indication