Mastic Tree (Pistacia lentiscus)

Mastic Tree (Pistacia lentiscus L.), a member of the Anacardiaceae (Sumac) family, is an evergreen species that grows as a shrub or small tree and is dioecious. It is primarily found in coastal areas with a Mediterranean climate and is known for its economically valuable resin, known as mastic.

The mastic tree is a densely branched, compound-leaved species reaching 2–6 metres in height. Male and female individuals are found on separate trees. Flowering occurs in March and April. The fruit, a drupe, turns black as it ripens. Seeds exhibit epigeal germination but have low germination rates and show significant genetic variation; therefore, propagation by seed is not preferred in production. Vegetative methods such as cutting and grafting are used to improve production quality.

The natural distribution of the mastic tree is the Mediterranean Basin. In Türkiye, it grows in coastal provinces such as İzmir (Çeşme, Karaburun), Muğla, Antalya, Mersin, and Hatay. The most productive variety is found on the Greek island of Chios. It is believed that underwater volcanoes surrounding the island contribute to the high quality of resin produced there.

^{Mastic Resin Flowing from Cuts Made on the Trunk and Solidifying Upon Exposure to Air} AA⁾

During the summer months, resin exudes from horizontal incisions made on the trunk and branches. Upon exposure to air, it dries and hardens into what is known as mastic. This resin contains numerous bioactive compounds, including triterpenes (especially masticin), monoterpenes, volatile oils, resin acids, phenolic compounds, and phytosterols. High-quality mastic is clear and glassy in appearance; oxidized yellowish varieties are not preferred.

Archaeological findings have uncovered mastic tree leaf fossils on the island of Chios dating back 6,000 years. In ancient Greek, Roman, and Ottoman periods, mastic resin was used in health, culinary, and cosmetic applications. During the Ottoman era, the highest quality resin from Chios was sent to the imperial court, while the remainder was traded commercially. In 1997, Chios mastic was officially registered by the European Union as a geographical indication under the name “Chios Mastic Gum”.

In Turkish cuisine, mastic is used as a flavoring and preservative in a variety of products including dairy desserts (rice pudding, muhallebi), baked goods (bread, cake, biscuits), confectionery ( Turkish delight, halva), and beverages (Turkish coffee, salep, soda). Mastic oil is also commonly used as a flavoring agent in drinks.

Since ancient times, mastic resin has been used by physicians such as Hippocrates and Ibn Sina to treat stomach, liver, dental, and respiratory ailments. Modern studies have confirmed its anti-inflammatory, antimicrobial, and antioxidant properties. It is effective against pathogens such as Helicobacter pylori. The European Medicines Agency classifies it as a traditional herbal medicinal product.

Mastic is used in cosmetics such as soap, perfume, toothpaste, and cream. Additionally, the wood of the mastic tree has traditionally been used for making firewood and kindling.

In collaboration with TEMA Foundation, İzmir Institute of Technology, and the General Directorate of Forestry, projects such as the “Degraded Mastic Tree Rehabilitation Project” and the “Mastic Tree Clonal Park” have been implemented. Between 2012 and 2015, a total of 124 clones and 935 individual trees were placed under conservation. Additionally, the “Mastic Action Plan” (2014–2019) aimed to protect natural populations and increase production. Mastic production holds strategic importance for both rural development and the conservation of biological diversity.