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A treasure of ancient Greece: How did the resin of the frankincense tree become a popular delicacy?
In ancient Greece, the resin of the frankincense tree (also known as frankincense or mastiha) was not only a delicious ingredient, but also became an important product of culture and economy. This resin, which comes from the Mediterranean region, has been loved since ancient times, especially on the Greek island of Jos. The resin of the frankincense tree is treasured for its unique aroma and rich cultural heritage, and its use in cooking makes the resin an ingredient that cannot be ignored.
The frankincense tree is unique to the Mediterranean region, from Morocco to the Iberian Peninsula to Türkiye and even Iran. This tree is highly adaptable and can survive in a variety of environments.
Characteristics and distribution of frankincense trees
The frankincense tree (Pistacia lentiscus) is a small evergreen tree or shrub native to the Mediterranean. This tree, which can grow up to four meters tall, grows mainly in dry and rocky areas and prefers mild climates. The leaves of the frankincense tree are thick, dark green, and have a unique aroma. Although its fruit is not often eaten, its flavor is like sour raisins, but it is still delicious.
When first growing, the frankincense tree emits a fragrant resin, which has led to its use as a spice and medicine in ancient times.
Collection and production of frankincense
The resin of the frankincense tree is collected in the summer by lightly scratching the trunk, where it oozes and solidifies. The residents of Jos Island have inherited this traditional collecting technique and formed a unique village cooperative, collectively known as "Frankincense Village". These villages maintain centuries-old frankincense production techniques, turning the resin into a variety of products.
As these resins cool and harden, they form a bright white rubber that, if chewed, transforms into a chewing gum-like texture.
The cultural and dietary applications of frankincense
In Greece, frankincense is used in a wide range of applications, including desserts and drinks during celebrations, such as pickled foods and cheeses. Its unique aroma makes it indispensable in many traditional pastries and sweets, such as the festive sweet bread "tsoureki" and the New Year cake "vasilopita". Additionally, in Türkiye, frankincense is often used to make Turkish marshmallows, while in Lebanon and Egypt, the resin is used to flavor various dishes.
The unique flavor and aroma of frankincense not only make it a delicacy, but also play an important role in the traditions of the entire Mediterranean region.
Medical value
In addition to its diverse dietary applications, frankincense is also valued for its potential medicinal properties. Historical records show that people have used frankincense to treat gastrointestinal problems since ancient times. Modern research also shows that frankincense has antibacterial and antifungal properties and can help improve digestive health. Some research reports even indicate that frankincense is effective against ulcer-causing bacteria.
The many benefits and its historical background make frankincense not only a culinary seasoning, but also a medical treasure that has been passed down for thousands of years.
Conclusion: The eternal charm of the frankincense tree
The resin of the frankincense tree not only carries ancient culture and tradition, but also has a place in modern diet and medical fields. This seemingly inconspicuous resin actually shows us an exquisite food culture that combines ancient and modern times. Throughout history, how has the resin of the frankincense tree affected our understanding and appreciation of food ingredients?
