The Art of Using Mastic Gum in the Kitchen
"Pistacia lentiscus" by gertjanvannoord is licensed under CC BY 2.0.
The Art of Using Mastic Gum in the Kitchen
Mastic gum, with its unique pine-like aroma and subtle flavor, has been a prized ingredient in Mediterranean and Middle Eastern cuisines for centuries. Today, this versatile resin is experiencing a renaissance in kitchens around the world, as chefs and home cooks alike discover its potential to add a distinctive touch to both sweet and savory dishes.
Traditional Uses in Desserts
Traditionally, mastic gum has been a staple in Greek and Turkish desserts. In Greece, particularly on the island of Chios where the highest quality mastic is produced, it's an essential ingredient in a variety of sweet treats. One of the most famous is "Submarine" (also known as "Ypovrychio" in Greek), a sweet, sticky glob of mastic-flavored fondant served on a spoon and dipped into a glass of cold water before eating. The mastic adds a unique flavor and helps achieve the characteristic chewy texture.
Another classic use of mastic in Greek cuisine is in ice cream. Mastic-flavored ice cream, with its subtle, refreshing taste, is a popular treat during hot Mediterranean summers. The resin not only adds flavor but also contributes to the smooth, chewy texture that's characteristic of traditional Greek ice cream.
In Turkish cuisine, mastic is a key ingredient in Turkish delight (lokum) and in "dondurma," the famous stretchy ice cream that's resistant to melting. The mastic, along with salep (orchid root flour), gives dondurma its unique texture and flavor.
Savory Applications
But the culinary uses of mastic extend far beyond desserts. In savory dishes, it's often used to add depth and complexity to sauces, marinades, and even breads. In some parts of the Middle East, mastic is used to flavor cheeses, lending them a subtle, resinous note.
Modern Culinary Innovations
Modern chefs are finding innovative ways to incorporate mastic into their culinary creations. Here are some ideas for experimenting with mastic in your own kitchen:
- Baked Goods: Try adding a small amount of ground mastic to cookies, cakes, or bread dough. It pairs particularly well with citrus flavors and nuts.
- Infused Syrups: Create a mastic-infused simple syrup to use in cocktails, drizzle over desserts, or mix into tea or coffee.
- Marinades: Incorporate ground mastic into marinades for meats, especially lamb or chicken. Its subtle flavor complements Mediterranean herbs like oregano and thyme.
- Sauces: Add a touch of mastic to cream-based sauces for pasta or meat dishes. It can add an intriguing depth of flavor.
- Spice Blends: Include mastic in your own custom spice blends. It works well with other Mediterranean flavors like sumac and za'atar.
Tips for Cooking with Mastic
When cooking with mastic, remember that a little goes a long way. The flavor can be overpowering if too much is used. Typically, recipes call for very small amounts – often just a few grains ground into a fine powder.
To use whole mastic tears, you'll need to grind them. This is easiest done by freezing the mastic first, then grinding it with a small amount of sugar or salt (depending on your recipe) in a spice grinder or mortar and pestle. The sugar or salt helps prevent the mastic from sticking to your grinding tool.
Conclusion
As you experiment with mastic in your cooking, you'll be participating in a culinary tradition that spans thousands of years. From the kitchens of ancient Greece to modern gastronomy labs, mastic continues to intrigue and inspire cooks with its unique properties and flavors.
Whether you're recreating traditional recipes or inventing new flavor combinations, cooking with mastic offers a chance to connect with culinary history while exploring new taste frontiers. So why not pick up some mastic and start your own culinary adventure? Your taste buds – and your dinner guests – will thank you for this journey into the world of this ancient, aromatic resin.