Aromatic
Gum Arabic & Mastic
مسكة · meska
Two aromatic resins share the Darija word meska: mastic — the fragrant tears of the mastic tree, used to perfume pastries, some breads and milk drinks — and gum arabic, a near-flavourless acacia gum used as a binder. Mastic (meska horra) is the aromatic one, prized for the delicate pine-and-cedar note it gives to Moroccan and wider Mediterranean sweets. A tiny amount, ground with sugar, does the work.
- Type
- Aromatic
- Heat
- None
- Uses
- 5 classic dishes
Flavour & aroma
Mastic is delicately resinous — piney, cedar-like and faintly sweet — adding an elusive perfume rather than a strong taste. Gum arabic is essentially flavourless and used for its binding, thickening quality. Mastic's aroma is subtle and easily overdone, so it is measured in tiny amounts.
In the Moroccan kitchen
Where gum arabic & mastic earns its place — the Moroccan dishes that rely on it:
- Perfumed pastries. A little ground mastic scents doughs and fillings.
- Special breads (mkhabza-style). Mastic perfumes some celebratory breads.
- Milk drinks and puddings. A pinch of ground mastic gives a delicate aromatic note.
- Nougat and sweets. Mastic and gum help set and perfume some confections.
- Ice cream and cream desserts. Mastic lends its signature stretch and aroma in the wider tradition.
How to use it
- Grind the little tears with a pinch of sugar so they don't clump or stick to the mortar.
- Use mastic in tiny amounts — a couple of small tears perfume a whole batch.
- Add ground mastic to warm (not boiling) mixtures so the aroma survives.
- Use gum arabic where you need a flavourless binder or thickener, not for aroma.
How to store it
The dry resins keep for a long time in a sealed jar out of the light and heat — they must stay dry or they turn sticky. Buy small quantities of mastic, since you use so little at a time.
Buying it in the Marrakech spice souk
What to look for, and how not to overpay:
- Ask herbalist (attarine) stalls for meska horra — 'true mastic' — the aromatic resin, distinct from flavourless gum.
- Real mastic is small, translucent, pale-yellow tears that smell faintly of pine and cedar.
- You need very little, so buy a small amount of clean, translucent tears rather than a big bag.
- Clarify with the merchant whether you want the aromatic mastic or a plain binding gum, since both may be called meska.
Pairs well with
Frequently asked questions
What is meska?
Meska is the Darija word for aromatic resin — usually mastic, the fragrant tears of the mastic tree used to perfume pastries, some breads and milk drinks. The word can also cover gum arabic, a near-flavourless acacia gum used as a binder.
What does mastic taste like?
Delicately resinous — piney, cedar-like and faintly sweet. It adds an elusive perfume rather than a strong flavour and is used in tiny amounts, ground with a little sugar so it doesn't clump.
What is the difference between mastic and gum arabic?
Mastic (meska horra) is an aromatic resin prized for perfume; gum arabic is a near-flavourless acacia gum used to bind and thicken. Both may be called meska, so tell the merchant which you want.