Growing up, I attended an afternoon and weekend morning Hebrew school, typically 3 days a week. We learned all about various areas of Jewish religion and culture, not minimal 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 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 “what you may are interested to.” I distinctly remember a question being asked of my class: “What you think manna tastes like?” Several predictable answers came up: cake, candy, cookies, quail (in reference to another divine food source in the desert.) I think my answer was pizza.
Now we all know a lot more accurately what manna is and what really tastes like. Manna is typically based on dried plant sap processed by insects, or a “honydew” that is expelled by the bugs who eat the sap (think the source of honey, nothing worse.)
In addition to its source, manna also offers distinctive flavors. They aren’t tomato sauce and cheese. Just like a fine whiskey or wine, manna has subtle notes and variations. In fact, there are many types of manna, some of which are now used 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’s the cooling effectation of menthol without the mint flavor) and also offers “notes of honey and herb, and a light little bit of citrus peel.”