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#masticha
elladastinkardiamou · 3 years
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The mastiha tree is a trademark of Chios and the main source of income for many residents on the Greek island. Its cultivation started in ancient times as the trees produce a rare resin in the shape of teardrops, which is largely exported around the world.
But today, some old or abandoned mastiha trees on the island need a regeneration. This is where the new environmental project, ‘Adopt a Chios Mastiha tree,’ comes into the picture.
Launched in 2019 by Chios local, Lenia Ziglaki, the project aims to help Greek diaspora connect with the traditional process of mastiha cultivation, as well as ensure the future growth of the tree.
“The cultivation of Mastiha has been included by UNESCO in its list of the ‘Intangible Cultural Heritage of Humanity’,” the website reads.
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aporiaberg · 3 years
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Garides (by Amuse * Bouche)
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Greek Ekmek Kataifi (Shredded phyllo with syrup, custard and whipped cream) - It is so refreshing, light, and creamy… and no matter how ‘full’ you may feel there’s always room for a piece or two… This easy to follow ekmek kataifi recipe never fails to impress and is always a crowd pleaser.
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sandratognarini · 3 years
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L’isola di Chios e la sua “masticha”, un prodotto a denominazione di origine protetta - Link in bio! www.ramingare.com - #tourism #tourist #turismo #turismo2021 #turismolento #Grecia #grecia2021 #IsoleGreche #chios #chiosgreece #chiosisland #masticha #tradizioni #tradizionigreche #tradizionigrecia #prodotti #prodottigreci #prodottigrecia #estate2021 #pyrghì https://www.instagram.com/p/CNmcn2sjFwh/?igshid=47sc18mqvxem
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hchriz · 4 years
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Submarines view [Aegean Sunsets] 🍧🌅 ~ 18.7.2020 #miniseries #triplets #aegean #aegeansunset #aegeansea #sunset #sea #aegeansea #view #aegeanview #desert #traditional #traditionalsweets #masticha #gourmet #travel #travelphotography #travelgreece #instadaily #instamoment #instamood #igers #igersgreece #greekislands #cyclades #tinos #greece #summer #summertime #summer2020 #summeringreece (at MAYOU All-day Bar) https://www.instagram.com/p/CCyqlxSpdgR/?igshid=tpi0swj80egg
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pussykech · 3 years
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i miss masticha ice cream.....
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cretanhoney · 4 years
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Η #Ελλάδα 🇬🇷 είναι ο πρωινός Ελληνικός καφές ☕️ με ένα λουκούμι και η ζεστή κουβεντούλα με τους φίλους και με αγαπημένα πρόσωπα 🥰.
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Δοκιμάστε μαζί με τον καφέ σας το ΜΟΝΑΔΙΚΟ λουκούμι με ΚΡΗΤΙΚΟ ΘΥΜΑΡΙΣΙΟ ΜΕΛΙ ΣΦΑΚΙΩΝ (στην φωτογραφία σε παραδοσιακή μαύρη συσκευασία) και με ευεργετική ΜΑΣΤΙΧΑ ΧΙΟΥ (σε λευκή συσκευασία).
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📌Κάντε online παραγγελία από το σπίτι σας με ασφάλεια και ταχύτητα από το
https://www.mycretangoods.com/el-gr/product/2534818/Loukoumi-paradosiako-me-Sfakiano-thumarisio-meli/
Ακολουθήστε μας στις ΗΠΑ στο Instagram (www.instagram.com/cretanhoney_usa για ακόμη περισσότερα προϊόντα 👍🔝
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chucksugarscom · 4 years
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Garides (by Amuse * Bouche)
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dillon-rocha · 5 years
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Garides (by Amuse * Bouche)
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elladastinkardiamou · 4 years
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I visited the Mastichochoria (villages involved in the production of mastic) on the island of Chios three times in order to witness the most important moments in the production of this precious good that keeps the locals, whose lives revolve around it, busy during the whole year.
The first visit was during the month of June, when people clear a circular area around every mastic tree and sprinkle limestone powder on the ground inside the cleared radius. They do this so that later, when the resin from the tree falls on this bare ground and solidifies, it’s easier to collect.
I went back in August for the most important phase, which requires knowledge and experience: Locals call it “kentima,” the Greek word for “embroidery.”
Early every morning, they would carefully carve the tree trunks with a sharp tool, the “kentitiri” (or embroidery stiletto), to draw out the resin without hurting the trees. As I watched, it struck me how significant the relationship is between these people and their trees. “Kentima needs respect,” they say, and that’s why these mastic producers always do the job themselves.
In September, I returned to the island. This is when people collect the mastic “tears,” crouching under the trees and making their way around on their knees. In an effort to take part, I tried the same and began to feel pain, but didn’t dare say anything, as crouching next to me was an uncomplaining 80-year-old who undoubtedly would be doing this for many days to come.
For the next phase, the women take charge, washing the resin tears with soap and water and jiggling them – like a baby, as they say – over sieves, and finally eliminating any leftover foreign bodies with a small knife, so the mastic is as pure as possible when it gets to the cooperative. This last step requires teamwork. It begins as soon as the resin is harvested and lasts virtually the whole winter. Women go from house to house, working together in groups. See more from Clairy Moustafellou here: http://moustafellou.gr/gallery/chios-mastiha/
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nicorettechewinggum · 4 years
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Top 5 Benefits of Chewing Gum
History tells us that chewing gum has been a favorite pastime of people for thousands of years. In fact, the Greeks used to chew masticha, their version of the gum, made out of the resin from the mastic tree. The Mayans also made use of the sap of the sapodilla tree and made their own gum. But it was only in 1871 that a man named Thomas Adams patented a machine that produces the chewing gum we know today.
So why exactly do we chew gum, apart from the fact that it gives us something to do when we are bored? What benefits do we derive from chewing on gum? Here are 5 ways chewing gum can help you:
1. Chewing gum helps you manage your weight
A standard gum contains about 5 to 10 calories per serving. This is really low compared to other popular snack choices. Popping a piece of gum keeps you occupied and will thus stop you from eating food with higher calorie content. It suppresses your appetite, so that by the time you finish chewing, you will not be as hungry as you were before you opened a pack of gum.
2. It is a great stress reliever
Have you ever been stuck in heavy traffic? Have you ever experienced being in a ridiculously long line in a grocery store? Sometimes, in these situations, people get stressed simply because they are not doing anything except to wait for their turn. They begin to worry about the time they are wasting; they become very edgy and unable to keep still.
When you find yourself in a similar situation, chew a piece of gum and you will realize that you are chewing your worries away. This is because chewing is a physical activity where you are able to channel your frustrations.
3. It encourages you to focus
Often, athletes and soldiers are given gum to help improve their concentration and stay in the game. Also, various studies point out that gum improves memory. Those who continuously chewed gum throughout a battery of memory tests scored better than the non-gum eaters. This is why students are encouraged to chew gum whenever they are studying or taking their exams.
4. It is a great travel aid
Those who are not habitual plane travelers can find relief from ear irritation in the form of chewing gum. This is because the effects of changing air pressure are dampened by chewing gum. Also, a number of people say that chewing game reduces episodes of motion sickness.
5. It can be customized to suit various needs
Because chewing gum is a versatile product, it can made in such a way that it caters to the different needs of consumers. For instance, there are chewing gums with caffeine, so as to prevent drowsiness and give a jolt of energy to those who need it. There are also chewing gum substitutes for smoking, flavored with nicotine to help wean smokers from their nasty and self-destructive habit. Sugarless gum is also widely available, helping those with diabetes get their daily sweet fix without the guilt.
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romios-gr · 4 years
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Τα δάκρυα του Αγίου Ισιδώρου και η μαστίχα Χίου Μαστίχα Χίου: Νεχώρι είναι ένα μαστιχοχώρι λίγα χιλιόμετρα από την πόλη της Χίου που κατά την παράδοση άφησε εκεί την τελευταία του πνοή, μετά από σκλ... Περισσότερα εδώ: https://www.elromio.gr/ta-dakrya-toy-agioy-isidoroy-kai-i-masticha-chioy/
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noelkoutlis · 5 years
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Wonderful masticha at (at Elaea Mezedadiko) https://www.instagram.com/p/B2KWAHKo1My/?igshid=19168imp11w6f
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vacationsoup · 5 years
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New Post has been published on https://vacationsoup.com/tsoureki-bake-at-home-easter-bread/
Tsoureki bake at home Easter bread
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Bread - it's the stuff of life!
Whilst the UK was last week celebrating Easter, Cypriots were still dealing with the hunger pains of Lent and getting ready for this weekend when they celebrate Easter according to the Greek Orthodox calendar. With that thought in mind it seems appropriate to discuss an Easter bread. We will leave Flaounes the glorious Cypriot recipe, used to create a celebratory cheese- and egg-stuffed pastry, for another day.
Today we will major on Tsoureki, a plaited Easter bread easily recognised by the red coloured eggs set on top of the loaf by bakers in Greece and Cyprus. The bread is flavoured by Masticha, small and very hard little pieces of resin known as tears of masticha. It adds a distinctive flavour akin to vanilla that's unlike anything you've tried before. The resin is gathered from the masticha tree and ground in a mortar and pestle with a little sugar to overcome the difficulty of effectively grinding them into powder.
The plaited Easter bread has a texture similar to brioche. It is delicious and goes well with a coffee or tea.
If you feel like having a go at making your own Tsoureki, here are the ingredients and the method:
Tsoureki Ingredients 
(Makes 4 loaves of Tsoureki )
 8 cups of strong flour
1/2 teaspoon salt
1 1/2 cups lukewarm milk
3 small packets of dry yeast
1 1/2 cup butter
1 1/2 cup sugar
zest of an orange and lemon
4 large eggs
1 egg beaten for brushing over the bread
4-5 tears of Masticha
Flaked Almonds and 8 red dyed hard boiled eggs for decoration
Method
Dissolve the active dried yeast in lukewarm milk with the sugar and 1 cup of the flour. Cover and leave for about 30mins until bubbly.
Melt butter in a saucepan over a low heat, add the orange and lemon zest and Masticha.
Take off heat and beat in eggs and leave to cool.
Mix the yeast mixture with above mixture and gradually add flour (with salt) and cover and leave for about 2 hours (until doubled in size).
Knock back dough on a floured board and cut into 4 pieces. Leave to stand for a few minutes and shape each piece into 3 sausage like shapes (about 10 – 12 inches long).
Secure them together at one end and then braid and secure at the other end.
Place the 4 Easter breads on a baking tray, cover and leave to rise for about 30 minutes.
Mix the remaining egg and lightly brush over the 4 pieces of bread. Sprinkle with flaked almonds and gently push two red eggs into each loaf.
Bake in a preheated oven for about 1 hour or until lightly golden and then sprinkle with sugar and leave to cool.
If it feels like too much work to create your own Easter bread, pay a visit to a Cypriot neighbour who will doubtless have some and will be thrilled to share with you. Whatever you do, don't miss the chance to join in what is the major celebration of the year on Cyprus. Yes, Easter is bigger here than Christmas!
  Photo credit: Cyprus Tourist Guide
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findteenpenpals · 7 years
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¡Hola!
My names is Chris, I am 18 years old from Greece. I’m mainly looking for a pen pal from Europe ( especially Spain). Recently I’ve started teaching myself Spanish on duolingo and I would love someone to help me or maybe learn Spanish together!!! I don’t really care about gender as long as you are near my age and friendly! Some of my favourite things are; water, tea, whales, food, naps, hugs, coffee and masticha!
P.S Shea Couleé was robbed ⚘⚘⚘
kallipygoi
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togreeceandbeyond · 7 years
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We left the resort hotel and headed toward Argos. We had a nice leisurely drive to Mycenae, the ancient fortress near Argos. We had missed it on our first trip through the area and wanted to see it. It's a very elaborate fortress on top of a hill that was essentially a city thousands of years ago. Obviously it’s mostly in ruins now, but the layout and the structure of the community was self-sustaining. There are some awesome gates into the walled area and I still don't know how they got the heavy rocks up to make the lintels. They were also able to use very heavy doors and open them rather easily. It looked very ominous for rain and there was thunder and lightning off to the west of us, but we never got rained on. We met an interesting couple from Atlanta. She's a doctor with the VA Health System who deals mostly with women and is highly involved in Morehouse University. Her husband is an attorney who has a political blog, as an amateur. We never asked what type of law he practiced and he never volunteered. We had a really nice visit and we had so much fun in the museum that we were told to be quiet because we were making too much noise as we entered the areas of exhibits where the sound is more amplified according to the music teacher. She tried to explain her actions away to the guard and the guard said, “I understand.” After that we drove through Argos and decided it wasn't the place we really wanted to spend the night after all. We continued on to Nafplio where we had stayed two days when we arrived in Greece. We found a hotel near downtown that wasn't 80 steps above the street level. The room was really nice, but not comparable to the five star hotel and spa from the night before. We walked up to “Popeye Bistro” where we had eaten two weeks prior and the owner recognized us right away. I can't imagine why. He said,”One carbonara for two people and two small beers, right?” We said yes. We sat next to a couple from the Netherlands but they were just having a beer before they had to meet somebody at 7:30. We had a nice discussion with them before they left and enjoyed another good meal of carbonara. It rained off and on during our meal and we hoped it would not be raining when we finished. We talked more to the owner, and came to know him better. He is from an area one hour north of Thessaloniki. He was impressed that we had driven that far in the short time we had been in Greece. While we were sitting there, two couples came up in the rain and were looking at the restaurant. We said,”It's very nice. Come on in and eat.” They did and the owner was appreciative of that gesture. He again brought us a special aperitif of a specific region in Greece as a complementary drink. It was the same drink we had before except, this time it came in the traditional glasses, not just a water glass. We got him to write down the name of the drink and said we will look for it in America. When the bill came he said the aperitif is on him again and one of the beers is complementary,  because we had been so nice to get people to come to eat in his restaurant. Just being nice and being ourselves is paying off in many ways. The next morning we headed toward the island of Spetses. We had heard Spetses was a very nice island that you didn't need a cruise ship to get to. We took a ferry from  the mainland for two euros 50 cents each. We had no idea where to stay and we didn't trust Orbitz anymore to give us a good price. We found a hotel that sounded nice but it was 1.5 km from the port area. We were walking to it to check it out and decided it was too far away so we looked for something in the port area. We found something on the second try that was a 40-year hotel right on the waterfront with a balcony and free Wi-Fi. We looked at the room and decided it wasn't the Ritz but we would take it. It was not only not the Ritz but it was not Motel 6 either when we looked around. The room was clean and the bed was nice but the Wi-Fi was only on the ground floor and there was only one plug and the whole room to charge devices. We decided to eat in on the balcony with some wine and cheese. It was a great meal. We had checked out some four wheel rental places because you can't take a car onto the island and found a place that was reasonable, with a nice guy running it. Breakfast was on our own and that was nice as well. After breakfast we secured the room where we are now and rented the four wheel motor scooter to go around the island. We enjoyed a great drive with some fantastic scenery and we met two couples stopping at the same scenic areas we were, one from England and one from France. The husband of the couple from England was actually born in Greece but had not visited in 31 years. The second couple from France live outside Paris. She's a student in film and he works in the film industry as a set director. He talked about the film industry in Oklahoma because he knew about it. He does a lot of filming in Hungary. He actually had done a film about the fashion industry on the same set as a massive set from the movie Mission to Mars with Matt Damon. All in all we had a great drive around the island. We checked into our hotel and met a wonderful manager of the hotel and her assistant. Before we went around the island we had traditional Greek coffee. The proprietor said not even Greeks drink traditional Greek coffee anymore. They prefer fredo cappuccino, regular cappuccino or espresso. The taste was different, but interesting. I reminded Elizabeth not to stir the coffee because the grounds are at the bottom. When I paid the man, I mentioned that I did not drink all the coffee and he said, “Oh, I forgot to tell you.”  I told him I had had traditional Turkish coffee in Yugoslavia many years ago and had stirred the coffee before I finished and I knew not to do that. We took the 4-wheeler on the backwards route around the island to get a different perspective. I had a blast driving the four-wheeler and Elizabeth just held on for dear life. When we turned it in, the guy who had rented it to us, who we ran past two or three times during the day, had a much firmer handshake before we went on our second trip.  He called me a “mountain man”.   We had had a great day and walked back to our hotel for the evening. We spoke to our hostess Tonia before we went to our room. She had been very helpful trying to find out why we had used up all our minutes but the system said we still had 1000 minutes. She's a bulldog that I would not want to have after me. She finally found that the recording was incorrect and that we did not have any minutes after all. Her colleague Anthoulis noticed I had a bottle of wine in my grocery bag. He asked if it were alcohol and I said yes it is. He said just a minute and came back with a bottle of water, or so we thought. It was the “recipe” made by his family. We stood in the lobby of the hotel and tried the recipe while covering any topic of interest, including languages, how the recipe is made in America, etc. We mentioned the aperitif ( Masticha) we had in Nafplio and showed her the spelling of it and she told us the story of how it is made. She told us it was made only from a tree in the southern part of a specific island called Chios. She knew much about it because she went to university there for her master's degree. She says that it is the “tears of the trees” that makes the aperitif what it is. Apparently the Chinese come and buy lots of it to use in their pharmacies. We had no idea we have been given something so special. If you want to know more, check out this link: http://www.seaop.gr/en/drinks/liquor/mastixa/  We ended up with a small water bottle of the “recipe” for our own use in the evening and they shared some cheese with us that really complimented the recipe. You don't get that experience on a cruise ship. We live a blessed life and with a smile and a little conversation you never know what you will learn in life. There's more to the story, like meeting Tonia’s beautiful mother Ksanthoula and eating her delicious homemade baked goods, but I will save that for a conversation in person.  We decided to spend one more night and go to Athens on Sunday. Tomorrow is Saturday but it is our day of rest.
May 27
This is our day of rest and spent morning talking to a British couple after breakfast. Can’t get pics to upload. Maybe later.
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