Growing up, I attended an afternoon and weekend morning Hebrew school, typically 3 days a week. We discovered various aspects 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 story from the book of Exodus was the Israelites eating manna in the desert. I remember learning that manna tasted like “the best 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 do believe my answer was pizza.
Now we all know much more accurately what manna is and what really tastes like. Manna is normally based on dried plant sap processed by insects, or a “honydew” that’s expelled by the bugs who eat the sap (think the source of honey, nothing worse.)
As well as its source, manna even 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 many types of manna, some that are now being utilized in cooking. New York Times Food writer David Arnold says that Hedysarum manna’s flavor is reminiscent of “maple syrup, brown sugar, blackstrap molasses, honey, and nuts.” Shir-khesht manna contains mannitol (a sugar alcohol that’s the cooling effectation of menthol with no mint flavor) and even offers “notes of honey and herb, and a faint bit of citrus peel.”