Mastic is one of the more interesting spices. Unlike those that are obtained from the bark, seed, leaf or fruit of a plant, mastic is a resin from the , an evergreen tree that grows around the Mediterranean. Mastic, like other types of resin, is extracted by cutting into bark, which then exudes the gummy, thick liquid. It's then dried to become a firm, lumpy mass that's sticky when crushed.

The flavour of mastic is pine-y with a hint of bitterness, but it's the texture that's especially interesting. In the olden days, mastic was used as a type of chewing gum, because, when softened, the texture becomes elastic. Mastic ice cream, which I've tasted in Istanbul, Turkey, has a unique, chewy texture. It's used in some recipes for Turkish delight (which in Turkey is called ) and is also an ingredient in some drinks, puddings, confections, desserts and savoury dishes in countries such as Turkey, Lebanon and Greece.

Mastic is said to be anti-bacterial, anti-fungal and an aid for digestive problems.