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Adding ground mastic to foods?

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ssherie_

ssherie_

Active member
I really love the flavor of mastic. It has a slightly sweet flavor with some pine notes thrown in. I am new to using the resin as a spice and trying to get a feel for how it works best. I made some sugar cookies the other day and used mastic instead of vanilla and I really liked it. Gave the cookies a different, subtle quality. Poking around I see recipes for mastic ice cream and other desserts. One recipe had people putting a pinch of mastic in whipped cream, which was cool. Can you use it in savory foods? Advice appreciated!
 
We use mastic in savory foods also like meatballs, breads and biscuits - mostly brought over from the Greeks of Asia Minor but you should do it with care, literally a pinch because more will make anything you make bitter. Mastic is found also in Easter tsoureki (sweetbread).
 
The Greek Vibe said:
We use mastic in savory foods also like meatballs, breads and biscuits - mostly brought over from the Greeks of Asia Minor but you should do it with care, literally a pinch because more will make anything you make bitter. Mastic is found also in Easter tsoureki (sweetbread).
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I had no idea you could use it in meatballs! I am going to try that!
 
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Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
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