The mastic tree (Pistacia lentiscus) is a slow-growing evergreen shrub or small tree native to the Mediterranean region. It is closely related to the pistachio. While the tree grows across the Mediterranean, high-quality culinary mastic resin is almost exclusively produced on the Greek island of Chios, where a specific variety of the tree exudes resin in commercially viable quantities.
Mastic resin has been harvested and traded for thousands of years. It has a distinctive pine-like, slightly sweet flavour and is used in Middle Eastern and Greek cooking to flavour ice cream, puddings, breads, and beverages. It is also the original chewing gum — the word “masticate” derives from mastic. Outside its traditional regions, mastic is a specialty ingredient available from Greek and Middle Eastern grocers.
How it's produced
Mastic resin is harvested by making small incisions in the bark and branches of the tree, allowing the sap to drip out and harden into translucent, tear-shaped droplets. This process, called “hurting” the tree, is carried out during summer when warm, dry conditions cause the resin to solidify properly.
The hardened resin drops are collected by hand from the ground beneath the trees, which is kept clean and flat for this purpose. The tears are then washed, sorted by size and clarity, and packaged. The entire process is labour-intensive and has changed little over centuries. Mastic production on Chios has been recognised by the EU as a Protected Designation of Origin product.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for vegetables, not measured for this item yet. Sources & methods →
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