The mastic tree from which this mastic is extracted grows on the island of Chǐos off the coast of Turkey. The tree here is the only one in the world that gives 'masti tears' with the characteristic (pine) scent. That is why Chǐos Mastiha is therefore protected in Europe.

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 superficial scratches on the tree, the tree is "tapped".

We only supply the Chǐos Mastiha, which since 1997 has been protected by the European Union with the protected designation of origin 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 that requires labor and attention all year round, in a routine that passes from generation to generation. The know-how, as the notches on the bark are called, from which tapping, are crucial.

Carving takes place in the months of July and August, sometimes running until the end of September. A small sharp iron tool with grooved ends, known as kentitiri, is used for this. They work from bottom to top, from the trunk to the main branches. From these notches the resin 'bleeds', first violently, later at a slower pace. 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 (gathering), with or without the help of brooms. The Mastiha harvest is prepared by hand before being put in wooden boxes and stored in a cool place. This entire process takes approximately half a year.

We offer two types of mastiha, the 'small tears', which are suitable for cooking and baking, but can also be chewed, and mastiha powder, which, in addition to mastic mixed with starch so that it does not clump.


These "tears" have to be crushed to cook with. This is possible in a mortar, but also with the help of a rolling pin. Make sure the tears are well cooled, have been in the freezer for at least one hour. Roll or mortar the mastic together with an equal volume of salt or sugar, and/or other spices. This way you prevent the mastic from sticking to your equipment. The freshly ground powder can be used immediately.

Be careful with the dosage, especially in sweet dishes. The melting point of mastic is around 100° Celsius, making it very suitable for culinary applications. The taste and odor experience is compared to that of pine needles or fir shoots (popular in Swedish cuisine).

Combine mastic with dairy products (for example yogurt), goat cheese (also feta), fruits such as apples or figs, in tabouleh and pilavs, but certainly also with fish and shellfish. The tears can also be used as "chewing gum". They do not stick to the teeth and are healthy. From British bake-off series 2019: ma'amaoul cookies see


  • Only available in the original packaging:
  • bags with 10 grams of small tears, good for 4-5 brioche breads
  • 'ready to use' jar with a mixture of mastic and maltodextrose, art. no. G141GR-P50

General advice

  • keep the mastic in a closed container in a dry place
  • before grinding the tears, allow them to harden for one hour in the freezer
  • the expiry date is an indication

Best before

  • september 2021

Greece Chios
Botanical name
Anacardiaceae Pistacia lentiscus var chia
Composition: 100% gestolde en gedroogde hars
Allergen information
Contains no allergenes

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Chios mastiha tears PDO

  • €3.20

  • Ex Tax: €2.94

Tags: mastic, anacardiaceae