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Mastiha: Uses and Recipes
Mastiha, a resin from the Chios island, is used in various forms (crystals, powder, oil) to flavor sweets. Learn how to use it and avoid bitterness.
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- In what forms is mastiha available?
- Mastiha is found in crystal and powder form. Crystals are preferred for their stronger aroma, while powder, containing maltodextrin, is more convenient.
- What is mastiha oil and how is it used?
- Mastiha oil, an essential oil from distilled mastiha, is expensive but potent. A few drops add intense flavor without bitterness. Mastiha water is a byproduct of this distillation process.
- How do I make mastiha powder from crystals?
- To make mastiha powder, crush the crystals in a mortar with sugar to prevent sticking, or use a spice grinder. Store crystals in the refrigerator for easier grinding.
- Where does the mastiha tree grow and what is mastiha?
- The mastiha tree (Pistacia lentiscus var. chia) thrives only in Southern Chios, Greece, where it produces the resin called mastiha, used to flavor many desserts.
- What is the recommended amount of mastiha to use to avoid bitterness?
- To avoid bitterness, use a small amount of mastiha. A general guideline is 4-5 grams of crystals or 2-3 drops of oil per kilogram of sweets.