Growing up, I attended a day and weekend morning Hebrew school, typically 3 days a week. We learned all about various facets of Jewish religion and culture, not minimal of that was 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 could relate.
One particular story from the book of Exodus was the Israelites eating manna in the desert. I remember learning that manna tasted like “the maximum food มานาประจําวัน you can imagine,” which devolved into manna tasting like “whatever you are interested to.” I distinctly remember a question being asked of my class: “What do you think manna tastes like?” Numerous predictable answers came up: cake, candy, cookies, quail (in reference to a different divine food source in the desert.) I think my answer was pizza.
Now we all know far more accurately what manna is and what really tastes like. Manna is normally derived from dried plant sap processed by insects, or even a “honydew” that is expelled by the bugs who eat the sap (think the foundation of honey, nothing worse.)
In addition to its source, manna even offers distinctive flavors. They aren’t tomato sauce and cheese. Such as a fine whiskey or wine, manna has subtle notes and variations. Actually, there are many forms of manna, some of which are increasingly 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 aftereffect of menthol without the mint flavor) and even offers “notes of honey and herb, and a faint bit of citrus peel.”