Mastiha is a unique spice in the Greek pantry, a natural resin from the pistacia lentiscus tree (var. Chia) that is harvested only on the Eastern Aegean island of Chios. It is traditionally used in holiday breads and sweets, but in recent years mastiha has inspired chefs to create new dishes year-round—both savory and sweet. Its mysterious aroma is intensely herbal, evergreen. The depth of flavor and exotic nature of the spice make it a perfect pairing for chocolate. Once I made these brownies using mastiha, I realized I'd never make them any other way, and despite the generally "adult" appeal of this unusual ingredient, this sophisticated recipe is now the only brownie my little boy wants to eat. <br /> <br />Notes: You can purchase mastiha tears, powder, essence, or prepared foods featuring this ingredient online from: MastihaShop at http://www.mastihashopny.com/ (or at their retail store on Orchard Street, if you are in New York City). If you have purchased the raw crystals known as “tears,” you can make your own powder. Simply measure a teaspoon of the tears (they should be small or medium-size) into a mortar and add a bit of granulated sugar (1/4 to 1/2 teaspoon) from the recipe before pulverizing with a pestle. The sugar will prevent the resin from becoming too sticky. It also helps to freeze the tears ahead of time; the more frozen the tears, the more easily you’ll turn them to powder.

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