Name: Sweetgum
Binomial: Liquidambar styraciflua
Family: Altingiaceae

It is native to the southeastern United States, Mexico, Guatemala, El Salvador, Nicaragua, and Honduras.

Sweetgum produces a fragrant, sticky, balsamic oleo resin called storax.

The resin is a thick, clear, brownish-yellow, solid or semi-solid substance.

It is collected from the tree’s inner bark after it has been tapped, wounded or deliberately cut.

The storax has a sweet, natural gum flavour, and the Cherokee used it like chewing gum.

They also brewed tea from the bark. 

The resin flavours tobacco, and tribes such as the Cherokee, Choctaw, Houma, Koasati, and Rappahannock tap the tree for this purpose.

Crushing the resin allows for its use in flavouring cakes and drinks.

I assume it works similarly to mastic, the dried resin from the Mastic tree (Pistacia lentiscus).

Greek cooking commonly uses mastic to flavour breads, sweets, drinks, and ice creams.

It also serves as a natural chewing gum and enhances the flavour of dishes like baklava, Turkish delight, and Arabic ice cream.