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Soul of Herbs

Recipe

Mastic milk pudding

Herb:
Mastic tree Pistacia lentiscus
Method:
Culinary use
Plant part:
Leaf

About 30 minIntermediateRecipe science profile

Procedure

  1. Grind 4–5 mastic tears in a mortar with a teaspoon of sugar to a powder — without sugar the resin would stick.
  2. In a pan whisk 60 g of cornflour and 100 g of sugar into 1 l of cold milk and bring to the boil, stirring, until thickened.
  3. Take off the heat, stir in the mastic powder and a teaspoon of rose water; stir until the resin dissolves.
  4. Pour into bowls, let cool and serve dusted with cinnamon or pistachios.

Extraction

Herb:
4–5 slz mastixu (asi 1 g) na 1 l mléka
Solvent:
pryskyřice se rozdrtí s cukrem a rozpustí v horkém mléce; ve vodě se nerozpouští
Shelf life:
2 dny v lednici
Target compounds:
pryskyřičné triterpeny (kyselina masticadienonová) a silice s alfa-pinenem se rozptýlí v tuku mléka a dají charakteristickou borovicovou vůni

Notes

A Greek and Levantine dessert (akin to Turkish sakizli muhallebi). A kitchen recipe — mastic is a spice here; the traditional digestive use of the resin per EMA HMPC concerns chewing or taking the resin itself, not the dessert.

Why it works

Mastic is the resin of the mastic tree, with triterpenic acids and an oil rich in alpha-pinene; it does not dissolve in water, but in fat and when ground with sugar it disperses and lends the dessert a piny scent. The double-blind trial by Dabos et al. 2010 in 148 patients found, after 3 weeks of 350 mg of pure mastic three times daily, greater relief of functional dyspepsia symptoms than with placebo; EMA HMPC recognises the resin for traditional digestive use. The dessert contains a fraction of that dose.

Related

Mastic tree — Herb card

Culinary use — Processing method detail

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