Mastic or (masticha) is the hardened resin or sap from small evergreen trees and is produced in a few villages of Chios in Greece. These small, transparent-to-yellow crystallised "tears" cover a lot of ground. Not only does mastic flavour foods, such as baked goods, sweet and savoury dishes and drinks, but it is also a well-known ingredient in cosmetics and soaps. Further still, mastic features in paint varnishes and is said to hold medicinal and therapeutic properties, particularly as a . Is there anything mastic can't do?
What's its flavour?
Mastic holds an earthy, musky, vanilla-like flavour. It's quite woody. Trying to imagine it? The best way to understand any ingredient is to taste it and experiment with it. Mastic holds an amazing aroma and can be quite strong, so some will consider it an 'acquired taste'.
What don't you know?
The locals refer to the tree it comes from as the "crying mastiha tree" for obvious (sappy) reasons. Thought to be the first recorded natural chewing gum, mastic carries a PDO (Protected Designation of Origin) regulation. It is also believed to carry , treating gastrointestinal conditions, and possess antibacterial and anti-fungal properties. Not only that, but mastic is also great dental hygiene. Combined with beeswax, it has been used as a natural breath freshener or natural teeth whitener.
Is it your first time using it?
You can find mastic in Greek, Mediterranean and Middle Eastern shops. A prized ingredient, mastic is one of the most expensive foodstuffs after saffron, says executive chef, . Not wanting to misuse this special ingredient, we asked Peter to share his tips on maximising your mastic at home.
• Use your tears wisely. Whilst mastic can overpower other ingredients, used carefully it adds a beautifully subtle balance of flavour in both sweet and savoury dishes. It has an amazing aroma and it can really complement a dish.
• Pairing it with salt and sugar gives you a more controlled flavour. Grind mastic a mortar and pestle and team it with either sugar or salt at a ratio of 1:10 (1 teaspoon of ground mastic powder to 10 teaspoons of sugar or salt) and use as your seasoning. With sugar, mastic works well in custards, panna cotta, tarts, ice-creams. When mixed with salt, it works well in marinades, olive oils and vinegar, or used as a seasoning for lamb, fish, poultry or salads.
• Keep your crystals refrigerated or in a cool place. This will ensure the crystals stay crisp so that when you grind them they won't become gum, but more of a powder. Avoid freezing mastic as this could compromise the flavour.
• Get your hands on a small 10-gram packet. Grind half with salt, the other with sugar. Keep them in separate jars and store them on your spice shelf.
Mastic at home
Topped with poppy seeds, another Greek favourite, this masticha bread recipe makes one large loaf. Serve this one warm.
Masticha bread (psomi me masticha)
A Cypriot pastry favourite, these flaounes are made with a haloumi and mint filling with a hint of mastic in the pastry.
Source: Derek Swalwell
Mastiha pairs beautifully with chocolate in this silky-smooth mousse garnished with crushed pistachios and rose petals. You can use a thin pouring cream to achieve a light, silky smooth chocolate mousse texture and the mousse will appear slightly runny when poured into serving glasses but don’t worry because it thickens once it cools and sets. Heaven in a glass!
Chocolate mastiha mousse Source: Helen Tzouganatos
When seafood and pasta come together, expect delicious things. This Alpha restaurant dish was inspired by a classic Lenten plate of tomato-braised octopus with pasta, served throughout Greece. 
Twice-cooked octopus with macaroni kofto Source: China Squirrel
Semolina is used to make a beautiful cake with lemon syrup called kalo prama, which translates as "good thing". We think it's better than good, and nobody will believe just how easy this recipe is.
Lead image from via Getty Images.
Semolina cake with lemon syrup
