Η Ιστορία της Χίου και τα Μεσαιωνικά Χωριά της

The mastic treatment becomes firstly from the producer. Firstly, the mastic is cleaning which begins with sieving, the “tachtarisma”. In this way the leaves and the ground are distinguished from the clean mastic. After the sieving finishes, becomes the mastic wash with abundant soap and water. At the end, the mastic is spread out in closed and shady space in order to be dry. The last stage of mastic treatment from the producer is the “sting”. The “sting” is the process in which the mastic grains are cleaned using small knifes in order to remove remained enclaves by the washed mastic. Afterwards the sting, the mastic passes from various sieves and is categorized depending on its size. The mastic commercial treatment undertakes the Chios Mastiha Growers Association where the previous treatment repeated with more details. The commercial mastic categories are the following:
Mastic pie, the small and large size mastic tears. The mastic by-products are the natural mastic powder and boiled mastic. The boiled mastic is used in order to give mastic flavour in drinks, especially in ouzo.