Growing up, I attended time and weekend morning Hebrew school, typically 3 days a week. We learned all about various areas of Jewish religion and culture, not the least of that has been the Bible. In younger years, we learned simplified (but hopefully not critically altered) versions of key Bible stories, and we discussed some pieces to which we’re able to relate.

One story from the book of Exodus was the Israelites eating manna in the desert. I recall learning that manna tasted like “the maximum food มานาประจําวัน imaginable,” which devolved into manna tasting like “anything you want it to.” I distinctly remember a question being asked of my class: “What do you consider manna tastes like?” Numerous predictable answers came up: cake, candy, cookies, quail (in reference to a different divine food source in the desert.) I believe my answer was pizza.

Now we know much more accurately what manna is and what really tastes like. Manna is normally based on dried plant sap processed by insects, or even a “honydew” that is expelled by the bugs who eat the sap (think the origin of honey, nothing worse.)

As well as its source, manna also offers distinctive flavors. They aren’t tomato sauce and cheese. Such as for instance a fine whiskey or wine, manna has subtle notes and variations. Actually, there are numerous types of manna, some which are now being utilized in cooking. New York Times Food writer David Arnold says that Hedysarum manna’s flavor is similar to “maple syrup, brown sugar, blackstrap molasses, honey, and nuts.” Shir-khesht manna contains mannitol (a sugar alcohol that has the cooling effectation of menthol without the mint flavor) and also offers “notes of honey and herb, and a light bit of citrus peel.”

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