Restaurant manna

Many things are called manna today: trehala manna is the sweet-tasting beetle cocoon from Turkey, while in Sicily manna is obtained by making incisions with a knife in the trunks of some varieties of ash tree, from which sap flows. An Iranian entrepreneur exports Shir-Khesht and Hedysarum manna from the desert to the United States, at a price of USD 700-900/kg. Chefs say it is perfect for creating a sweet-salty balance.