Each year on the Greek island of Chios, locals gather the resin, or “tears,” of the Masticha tree. Each tree produces less than 7oz , on average, though only the more mature trees produce any at all. Since ancient times, the have Greeks realized both the therapeutic qualities, as well as the culinary uses of this rare herb.  Though it is one of the oldest spices known to man, it is not commonly used (primarily due to its scarcity) and you will find its taste to be surprisingly unique.
 
Today, masticha can still be found in the traditional Greek pantry. You will detect it within both the sweet, as well as the savory, dishes of Greek cuisine. The spice can flavor everything and anything, from breads and pastries, to tomato sauces and soups. Try a salad with masticha vinaigrette, or tomato masticha sauce on your pasta. Another “definite must” is masticha ice cream, but it’s not easy to find outside of Greece.

Additional information on Chios Masticha is available at www.greekproducts.com/mastic.