Technical Products

Concentrated Mastic Powder for Restaurants

Product code: AL-SPE-08
Available packs: 1 kg · 15 kg bag · 25 kg bag
Delivery across all of Egypt

The aroma of mastic in boiled chicken and meat is a cornerstone of Egyptian and Levantine cooking; it balances raw meat odour and gives broth its signature taste. The problem is that Greek mastic is very expensive. Al Laith mastic powder is highly concentrated, so you use 25% less than the usual weight of Greek mastic for the same aroma.

Oriental and Syrian restaurants use it when boiling chicken and meat, shawarma shops in their marinade, rice and mandi restaurants in their pots, and pastry shops in muhallabia, booza and oriental sweets. As a fine powder it disperses easily in broth and marinade without sticking or clumping.

Also known as: mastic gum powder, ground mastic

Best in

Boiled chicken and meat and oriental broths
Shawarma marinade
Rice and mandi
Muhallabia, booza and oriental desserts

Why chefs use it

Classic aroma for boiled chicken and meat that balances raw odour
Concentrated: 25% less than Greek mastic, a big saving
Fine powder that disperses easily without clumps
Traditionally used as a digestive aid

How to use & dosage

Highly concentrated: use 25% less than the usual weight of Greek mastic in your recipe.

Chef's tip

Add it to the broth at the start of boiling with cardamom and bay leaves.
For desserts, dissolve it first in a little warm milk.

Frequently asked questions

How do I replace Greek mastic with mastic powder?

Use 25% less than the weight of Greek mastic you normally use.

Where is mastic used in restaurants?

In boiling chicken and meat, shawarma marinade, rice and desserts like muhallabia and booza.

Does mastic powder save money?

Yes. Because it is concentrated, you need less than expensive Greek mastic.

What is the price of mastic powder?

The price of mastic powder depends on quantity and pack (1 kg pack, 15 kg or 25 kg bag). Send us the quantity and your governorate on WhatsApp for a detailed quote.