Some of the oldest seasonings and thickeners are tree saps that harden into resins and gums. They flavor desserts, stabilize drinks and add texture. Here are the edible ones you may meet in the kitchen.
- Mastic (Mastiha): the resin of Chios
- Gum Arabic: acacia sap from the Sahel
- Gond Katira (Tragacanth): the cooling jelly gum
- Asafoetida (Hing): the pungent resin of Indian cooking
The hub photo is illustrative: a bowl of natural resin crystals. Pages for individual resins have no photo yet.
What are edible resins and gums?
Resins and gums are natural exudates that flow from certain trees and plants when the bark is cut. Some have been used as flavorings, thickeners, sweets and traditional remedies for thousands of years, including mastic from Greece, gum arabic from the Sahel region of Africa, and gond katira (tragacanth) in Indian cooling drinks.
How they are used
Mastic flavors Greek and Turkish sweets and liqueurs, gum arabic is used as a stabilizer in drinks and confectionery, and gond katira is soaked in water to swell into a jelly for summer drinks and traditional sweets. They are used in small quantities.
Buying and safety
Buy from reputable sources, and check that the product is intended for food use. Some people may be sensitive to certain gums, and quantities and health claims vary, so use moderate amounts and ask a healthcare professional if you have a medical condition or are pregnant.
Photo credit: Arina Krasnikova on Pexels.