Mastic Gum of the Aegean
Mastic gum is a crystalline, aromatic resin that forms in tear-shaped droplets on the bark of Pistacia lentiscus var. Chia, a mastic tree native to the Aegean. When chewed, the brittle resin softens into a smooth, aromatic gum with notes of pine, cedar, and citrus.
Still harvested by hand in the 24 traditional villages of southern Chios, this resin has been part of daily life across the eastern Mediterranean for over two thousand years - chewed after meals, stirred into desserts, or used to freshen the breath. Its harvest, based on shallow incisions known as kentos, follows a seasonal rhythm unchanged for centuries: incise, wait, gather.
History & Origin
From Hippocrates to the Byzantines, mastiha has long held a place in the eastern Mediterranean herbal tradition. Roman writers praised its fragrance; physicians used it for digestive support; and under Ottoman rule, it was considered so valuable that theft could carry severe penalties.
Today, Chios remains the only place in the world where true mastiha is produced. Its distinctiveness, shaped by limestone soils, island sun, and human care, is protected under the EU’s PDO scheme. In 2014, UNESCO recognised the know-how of its cultivation as Intangible Cultural Heritage.
How It’s Made
The harvest begins in July:
The ground beneath each tree is cleared and dusted with calcium carbonate
Bark is lightly scored every few days using traditional kentos cuts
Resin droplets harden under the summer sun for 15–20 days
Tears are gathered by hand, rinsed in spring water, and sorted by clarity
No additives. No processing. Just resin, time, and tradition.
Traditional Uses & Contemporary Interest
Digestive Comfort
Chewed after meals across the Mediterranean, mastiha is considered gently warming and drying - supportive of post-meal ease. Researchers continue to explore its effects on gut microbes.
Oral Care
Often called the world’s first chewing gum, mastiha has long been used to freshen breath with its clean, resinous flavour.
Culinary Delicacy
From Turkish dondurma to Greek spoon sweets and Egyptian roz bel laban, mastiha adds depth and a subtle thickening quality. Start with 1–2 tears.
Natural Fragrance & Skincare
Its balsamic scent lends depth to handmade incense and is prized in natural perfumery and traditional skincare.
How to Enjoy & Store
Chew 1–4 tears slowly until soft. Mixing a hard and semi-soft piece improves texture and reduces stickiness.
Reuse dried gum if desired, can be chewed again later the same day.
Use after meals to refresh the palate and support digestion.
Store airtight, cool and dry, ideally below 25 °C.
Sustainability & Fair Trade
Sourced directly from members of the Chios Mastiha Growers Association:
Fair pricing that supports intergenerational farming
Preservation of Chios’s terraced ecosystems
Full traceability to village level and compliance with PDO standards
Further Reading & Resources
UNESCO – Know-how of cultivating mastic on Chios
EMA Herbal Monograph – Pistacia lentiscus L., resin
Huwez et al., New England Journal of Medicine, 1998 – Mastic gum & H. pylori
Chios Mastiha Growers Association – gummastic.gr
PubMed – Clinical research on mastic gum
Greek Ministry of Culture – History of the Mastiha Villages
Slow Food Foundation – Ark of Taste: Chios Mastic
This page is provided for general information only and is not intended to diagnose, treat, cure or prevent any disease. If you are pregnant, breastfeeding, taking medication, or have any health concerns, please consult a qualified healthcare professional before using new herbal products.