Damla Sakızının Türk Mutfağındaki Yeri, Önemi ve Kullanım Alanları
The Role, Importance and Areas of Usage Mastic Gum in Turkish Cuisine

Summary/Abstract: Turkish cuisine, which has a rooted cultural value from the past to the present, has rich in the variety of materials used and attracts attention with its traditional and regional dishes. Gum mastic is a natural resin obtained by drawing the stems and branches of the Mastic tree (Pistacia lentiscus L.), which belongs to the Anacardiaceae family, which is 2-3 meters tall in the Mediterranean and Aegean islands. Mastic gum which is a clear and aromatic product, is also included in dishes and drinks in Turkish cuisine as a spice and main ingredient due to its fragrance, taste and aroma characteristics. In this study, the studies (research articles, reviews, postgraduate thesis, congress proceedings, books) which published between 1984-2020 on the general characteristics, history, effect of human health and usage areas in Turkish cuisine of gum mastic were scanned and the data obtained were compiled into titles. It is observed that production enhancement studies of gum mastic are carried out and there are activities and festivals related to the subject. Additionally, it has been determined that some recipes which contain gum mastic and have been transferred from the Ottoman period to the present, are traditionally used today

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