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Gaz ( Persian: گز) is the traditional name of a Persian nougat which originated from the Isfahan region.
gaz is associated with gaz-angebin which translates to 'sap of angebin', in reference to a species of Tamarisk, T. gallica that is native to the [1 ] Zagros mountain range located to the west of the Esfahan and Boldaji.
The sweet, milky sap (gaz of Khunsar) found on the angebin plant is associated with
, a food mentioned in the manna religious texts of the Abrahamic religions. The sticky white substance is exuded from the anus of the nymph of a psyllid insect, either Cyamophila astragalicola or [2 ] , C. dicora in its final [3 ] instar, which live on plants of , Astragalus adscendens and is collected annually and is combined with other ingredients including [2 ] pistachio or almond kernels, rosewater and egg white. Modern versions of gaz may not contain gaz of Khunsar and may use sugar and corn syrup as substitutes for psyllid manna. [4 ] [5 ]
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