The Masticca is made from a resin of the Pistacia tree. It is collected in the summer, when the wood resin dries.
The initial use of Masticca was in the preparation of chewing gum. It is used as a special spice and also as a stabilizing binding material for the preparation of oriental desserts, such as: lokum, nougat, pudding, malabi, sachlab (local drink), and also for the certification of jam and cake and is also used as a substitute for cornflour and gelatin.
Ancient recipes will also mention Masticca as an ingredient in meat and fruit stews (like Mishmishiya, an ancient and excellent recipe for lamb with apricots and pumpkin for example.)
In folk medicine it is known to strengthen the digestive system and prevent tooth decay and bad breath.
Keep in a cool dry place for up to 12 months.