Recipes and Cooking with Mastic: Cook Like a Greek!

In short: Chios mastic is a versatile Greek cooking ingredient with a delicate, resinous-sweet aroma — lovely in desserts, breads, sauces and drinks. Use crystals as a spice, powder for baking, or a drop of essential oil for drinks. Browse our mastic recipes below.

Mastic in Greek cooking

Chios mastic is the resin-tear that drips from the Pistacia lentiscus tree, collected, sorted and purified on the Greek island of Chios. It has been used as a spice for centuries and remains a favourite in both traditional and modern Greek kitchens.

Traditionally it flavours pastries, creamy desserts, puddings and ice cream, and has long been used in distilled drinks. In contemporary cooking it pairs beautifully with tomato sauces, fish, poultry, lamb and pork, and shines in sauces with chocolate, lemon, other citrus or berries. In short: a versatile, unusual and exotic flavour.

Which form of mastic for cooking?

  • Crystals (tears) — keep their flavour like any spice; grind as needed. The most versatile choice. Browse tears →
  • Powder — ready-ground, often blended with maltodextrin (about 60% mastic / 40%), which suits baking. Use sparingly — it's strong. See powder & oil →
  • Essential mastic oil — very potent; a few drops flavour food or drinks. View mastic oil →
  • Mastic water — distilled, milder than crystals, powder or oil; similar to rose or orange-blossom water.
  • Mastic-flavoured spirits — for cooking, baking and drinks.

Tip: mastic is intense, especially as powder or oil — start with a little and taste as you go.

Mastic recipes

Smoothie with mastic → Mastic ice cream → Mastic-infused olive oil → Chios mastic brownies →

FAQ: cooking with mastic

Question Answer
How is mastic used in cooking? As a spice in Greek pastries, creamy desserts, puddings, ice cream and drinks, and in modern dishes such as tomato sauces, fish, poultry and meat.
What forms can I cook with? Crystals (grind as a spice), powder (good for baking), potent essential oil (a few drops), milder mastic water, and mastic-flavoured spirits.
How much mastic should I use? A little — mastic is strong, especially as powder or oil. Start small and taste as you go.
Which form is best for baking? Mastic powder (often blended with maltodextrin) distributes evenly and is ideal for baking.
Can I use mastic in drinks? Yes — a drop of essential oil or a little mastic water flavours beverages, cocktails and desserts.

Everything starts with a few good crystals. Cook like a Greek.

Shop mastic tears

Learn more about mastic crystals →

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