Here, Loi shares a bit about its history and how she showcases
it at her restaurant.
Tell us a brief history of Chios Mastiha and how it
was originally used.
Chios Mastiha has been harvested for at least 2,500 years in Greece,
where the resin from the mastic tree grows only on the southern part
of the island of Chios. There are many mentions of Chios Mastiha in
historical texts, the first of which was by Hippocrates, where mastic
"tears" are highlighted for their ability to prevent digestive problems
and colds, as well as to freshen breath.
What's special about Chios Mastiha as an ingredi-
ent in recipes?
It has amazing textural qualities. It's soft, hard, and elastic all at once.
It can be kept in its original form and allowed to diffuse into dishes,
chewed like gum, or ground into a powder.
How have you showcased it in your cooking at
Loi Estiatorio?
I love using Chios Mastiha to infuse its flavor into different dishes.
I've used it in cocktails, salads and salad dressings, fish marinades,
and a plethora of desserts. One of my favorites was the vasilopita
(New Year's cake) I made this year. The combination of the herbal,
earthy flavor of Chios Mastiha with the orange zest in the cake
brought out the best qualities of each flavor—and everyone loved it.
Americans are still relatively unfamiliar with
Chios Mastiha. What do you hope to convey
about it to those still in the dark?
Good food is good for you. Using natural ingredients to season foods
and treat ailments is not a silly idea. Now chefs from all walks of life
have begun to see the many different possible applications of Chios
Mastiha across many cuisines. This exciting "new" ingredient has
inspired American chefs to explore the varied uses for this magical
mastic resin.
Emily Crowe is a regular contributor to Specialty Food Magazine and Specialty Food News.
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