Manna

Manna, the sticky, sweet food described in ancient texts including the Bible, is thought to result from a natural collaboration between plants and insects in the Middle East. Traditionally, manna was said to have sustained the Israelites during their exodus from Egypt, described as a fine, honey-like substance that appeared after dew evaporated. Theories about its origin include the exudation of sap from plants such as Haloxylon salicornicum, often influenced by the feeding activities of insects like scale insects. Similar substances are still found today, such as Persian gaz, which is made from the resin of plants like Astragalus adscendens, a legume whose exudate is often mixed with psyllid insect secretions to form the soft, nougat-like treat. In both Iran and Iraq, this resin, rich in sugars such as melezitose, trehalose, and sucrose, is harvested from plants like Tamarix and Fraxinus species, connecting modern sweets with ancient manna.