Al-Said MS, Ageel AM, Parmar NS, Tariq M. Evaluation of mastic, a crude drug obtained from Pistacia lentiscus for gastric and duodenal anti-ulcer activity. J Ethnopharmacol 1986;15:271-8. View abstract. Sardinia is one of the seven blue zones in the world, meaning the island is home to a high percentage of inhabitants making it past 100 years of age. When we started our operations on the Central Coast of NSW, it was a sleepy area in many ways. How things have changed in 20 years! We are pleased to announce that we have joined the vibrant Central Coast Maker’s Trail. Whether you have a few hours or an entire weekend to explore the Central Coast, the Makers Trail is the perfect adventure. This Samali (Mastic flavoured Semolina Cake) is a traditional Greek dessert infused with Mastiha, a resin originating from the Mastic Tree in Chios and soaked in delicious syrup! So how to make your Samali the traditional way? I have included my very own decades old recipe that has never failed me. Kaliora, A. C., Stathopoulou, M. G., Triantafillidis, J. K., Dedoussis, G. V., and Andrikopoulos, N. K. Alterations in the function of circulating mononuclear cells derived from patients with Crohn's disease treated with mastic. World J Gastroenterol. 12-7-2007;13(45):6031-6036. View abstract.

In recent years, university researchers have provided the scientific evidence for the medicinal properties of mastic. Although the liqueur is much younger, it is still tied up with Greek history. Digestive liqueurs, similar to Mastichato (Mastika), but made with grapes, were known as Greek elixirs before the French Revolution. For this Greek semolina cake recipe (samali) you will need a large baking pan, approx. 38*28cm. Butter the bottom and sides of the pan and pour in the mixture. The mixture for this Greek semolina cake is a little bit tight (not liquid) so even out the surface of the samali using a wet spatula. The mastic tree is an evergreen bush 1,5-3,5m tall. It has an irregular shaped trunk (light grey when young and grey-reddish when older) with a lot of branches. Its scientific name is "Pistacia Lentiscus var. Chia" The mastic tree lives about a hundred years and is fully grown after about 40-50 years. It starts giving its resin (mastic) from 5-6 years old. After about 15 years, produces from 60 to 200 grams and in very exceptional cases up to 400 grams of mastic. Mastic tree thrives and gives mastic only in the south part of the island of C hios and nowhere else in the world. According to theories it only gives mastic there, due to under water volcanoes, the mild and dry climate and the lime consisting soil which has high drainage properties. William Henry Burbank (1888). The Photographic Negative. Scovill Manufacturing Company. p. 128. mastic.Moulos, P., Papadodima, O., Chatziioannou, A., Loutrari, H., Roussos, C., and Kolisis, F. N. A transcriptomic computational analysis of mastic oil-treated Lewis lung carcinomas reveals molecular mechanisms targeting tumor cell growth and survival. BMC.Med Genomics 2009;2:68. View abstract. With Easter just around the corner, it’s time to think about the spices you’ll need for your Easter recipes. For all those sweet recipes such as cakes, biscuits and hot cross buns, cinnamon, allspice, cloves and cardamom are traditional, along with Mixed Spice. For extra fragrance and flavour, try using our Fragrant Sweet Spice Blend as an aromatic substitute. Easter is a great time

Using a knife score the Greek semolina cake into little individual pieces and garnish with blanched almonds. Bake the samali in preheated oven at 180C for 35-40 minutes, until nicely coloured and cooked through. Takahashi, K., Fukazawa, M., Motohira, H., Ochiai, K., Nishikawa, H., and Miyata, T. A pilot study on antiplaque effects of mastic chewing gum in the oral cavity. J Periodontol. 2003;74(4):501-505. View abstract. Mastika, or mastic as it is more often known, is a resin produced from the Pistacia lentiscus tree. Dried resin nuggets were among the earliest things eaten by humans for their refreshing taste, a forerunner to modern-day chewing gum.

Recipes using Mastic:

Paraschos, S., Magiatis, P., Mitakou, S., Petraki, K., Kalliaropoulos, A., Maragkoudakis, P., Mentis, A., Sgouras, D., and Skaltsounis, A. L. In vitro and in vivo activities of Chios mastic gum extracts and constituents against Helicobacter pylori. Antimicrob.Agents Chemother. 2007;51(2):551-559. View abstract. Mastic or mastiha (masticha) is a resin originating from the mastic tree in Chios island in Greece.Masticha (mastic) has a variety of uses from cooking, baking all the way to cosmetics. It started as a chewing gum with unique flavour and has ended up in many Greek desserts. Thus, you will come across various Greek desserts utilising mastiha such as Samali. Find sources: "Mastic"plant resin– news · newspapers · books · scholar · JSTOR ( July 2019) ( Learn how and when to remove this template message) To use it, you need a mortar and pestle. Pound a few crystals with a little salt, if you’re making a savory dish; and with a little sugar if you’re preparing a sweet. Mastic (or masticha, or mastiha, or mastika) is a natural product that comes from mastic trees. It is a natural resin, off white colour, semi transparent. As it comes out of the tree trunk sometimes is forming drops, or "tears" as we call them.

Wikipedia articles incorporating a citation from the 1911 Encyclopaedia Britannica with Wikisource referenceWhat is Single Origin? We see it emblazoned on tea, coffee, spices and other foodstuffs. It’s pretty simple really. If all your potatoes have been grown in the Hunter Valley, they are single origin from that region – they don’t all have to come from the same farm. If, say, a coffee blender buys beans from Africa and South America, and mixes them all Gum mastic crystals have delicate pine-resin and balsamic aromas, and are used in both sweet and savoury cooking. The crystals are also famous for their health benefits, thought to freshen breath, and have antioxidant, anti-inflammatory, and antibacterial properties. USES: When mixed with sugar, mastic works well in custards, panna cotta, tarts and ice cream. When mixed with salt, it works well in marinades, olive oils and vinegar, or used as a seasoning for lamb, fish, poultry or salads.