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Mastic (Greek: Μαστίχα) is a resin obtained from the mastic tree (Pistacia lentiscus). [1] It is also known as tears of Chios , [ 2 ] being traditionally produced on the island Chios , and, like other natural resins , is produced in "tears" or droplets.
Pistacia lentiscus (also lentisk or mastic) is a dioecious evergreen shrub or small tree of the genus Pistacia native to the Mediterranean Basin.It grows up to 4 m (13 ft) tall and is cultivated for its aromatic resin, mainly on the Greek island of Chios, around the Turkish town of Çeşme [2] [3] and northern parts of Iraq.
Mastika is a liquor seasoned with mastic, a resin gathered from the mastic tree, a small evergreen tree native to the island of Chios. Mavrodafni (μαυροδάφνη Πατρών) Sweet, liquor-style, red wine with higher alcohol percentage than normal. This dessert wine originated in the city of Patras. Metaxa (μεταξά)
There's plenty to love about the Mediterranean diet. With a focus on eating plant foods, including legumes, whole grains and nuts, as well as olive oil and fatty fish, the KD Finds: Mediterranean ...
Mastic, an aromatic, ivory-coloured plant resin, is grown on the Aegean island of Chios. Greek cuisine uses some flavorings more often than other Mediterranean cuisines do, namely oregano, mint, garlic, onion, dill, cumin, and bay laurel leaves. Other common herbs and spices include basil, thyme and fennel seed. Parsley is also used as a ...
Mastika or mastiha is a liqueur seasoned with mastic, a resin with a slightly pine or cedar-like flavor gathered from the mastic tree, a small evergreen tree native to the Mediterranean region. In Greece, mastiha ( Greek : μαστίχα ) or mastichato ( Greek : μαστιχάτο ) is a sweet liqueur produced with the mastika resin from the ...
Mastika: a liqueur from Chios seasoned with mastic, a resin gathered from the mastic tree, a small evergreen tree native to the Mediterranean. Ouzo: (a.c. ~ 40%) is an anise-flavored alcoholic aperitif similar to the French pastis and Turkish rakı. Tsikoudia: a pomace brandy from Crete, similar to tsipouro and rakı.
Typical spices included cinnamon, clove, saffron, cumin, sumac, nutmeg, oregano, mastic, cardamom and black pepper. [12] Compared with earlier centuries, more fish, roe and caviar were consumed, including the pickled bonito dish called lakerda. Roe and Beluga caviar were even served for the iftar meal during Ramadan. Offal meats were more ...