Category: Food > Sweeteners
Long before sugar became the dominant sweetener in many cultures, honey was the primary source of sweetness for thousands of years. However, another lesser-known sweetener, called "manna," derived from the sap of certain trees, was also widely used, particularly in the Mediterranean region. This natural sweet substance, which can still be found today in some traditional cuisines, was harvested from the bark of trees such as the manna ash and tamarisk. Manna not only provided sweetness but was also praised for its medicinal properties. In fact, it was considered a delicacy in ancient times and was even mentioned in biblical texts as the "food from heaven" that sustained the Israelites during their exodus. As sugar became more widely available through colonial trade and sugarcane plantations, the use of manna diminished, leading to its near obsolescence in contemporary cooking and sweetening practices. Today, it serves as a fascinating reminder of how food preferences and practices evolve over time.