 Gaz ofIsfahan | |
| Type | Nougat |
|---|---|
| Place of origin |  Iran (Persia) |
| Region or state | Isfahan |
| Main ingredients | sugar orcorn syrup,pistachio oralmond kernels,rosewater andegg whites[1] |
Gaz (Persian:گز) is anIraniannougat that originated in theIsfahan region.[2] It is widely known asPersian Nougat in American and European countries.[3] It is made fromegg whites,sugar,pistachios and/oralmonds,rosewater, and (traditionally)psyllidhoneydew collected fromPersian manna.[4][5] It has a mildlaxative effect, traditionally usedfor children.[6]
ThePersian wordgaz (گز) is aclipping ofgaz-angobīn ("gaz honey"), in reference totamarisk andastragalus shrubs[7] native to theZagros Mountains located to the west ofIsfahan. Gaz was traditionally (though mistakenly) understood as thesap of the Persian mannaAstragalus brachycalyx,[7] sometimes further mistaken by its shared Persian name with the tamariskTamarix gallica.[8][9]
Similar confections known ashalva have been made in Persia since around the 9th centurySaffarid period.
The modern form of gaz dates backs 450 years to theSafavid period,[10] the honeydew found on Persian manna being combined with egg white, sugar, glucose syrup,rosewater, and pistachios and/or almonds in traditional and industrial workshops. The sweet, milky honey (angobīn) found on the gaz plant is associated withmanna, a food mentioned in thereligious texts of theAbrahamic religions. UnderQajar rule, gaz was provided by local magnates as a gift to Persian and Ottoman officials.[11]
A large bush,[6] the Persian manna reaches a height of about 1 meter (3 ft) and it usually grows in good weather in the Khansar.[clarification needed] The hard pods of this shrub become ready to harvest aroundSeptember and the gray[6] or shiny yellow grains come out in the stems like millet.[citation needed] At this time, the owners of the trees must harvest them before the autumnal rains.[1] Under the traditional cultivation prevailing in the 1950s, each bush yielded about 0.45 kg (1 lb) of raw gaz with Iran's annual production averaging about 50,000 kg (110,000 lb).[6] By 2017, industrialization had raised this level to 450,000 metric tons (500,000 short tons).[10]
Although originally believed to be sap manufactured by the Persian manna shrub or tamarisk tree, the sticky white substance was found to be formed fromhoneydew, which is exuded from the anus of thenymph of theplant liceCyamophila astragalicola[12] (previously mistakenly identified asC. dicora)[7] in its finalinstar. The honeydew is collected annually and combined with other ingredients includingpistachio oralmond kernels,rosewater, andegg white. Modern versions of gaz frequently usesugar,glucose, andcorn syrup as substitutes for psyllid manna.[9][13][14]
The traditional way to serve gaz is in round pieces that are about 5 centimeters (2 in) in diameter and up to 1.3 centimeters (0.5 in) thick. A modern presentation is to serve the nougat cut into smaller rectangles.[3] Pieces may be dusted with flour or cornflour to keep them separated and easier to handle.[9] Depending on the added ingredients, gaz can have a subtle rose flavor, a nutty taste, or a savory and pungent profile, and it can be white or another color due to the addition of nuts or of spices such as saffron.[3][9]
Celebrations such asNowruz, the Persian New Year, feature gaz.[3] During the Nowruz holiday, family and friends visit each other's homes and, typically, the host offers fruits and sweets to their guests. Served with sherbet or tea, gaz is a favorite delicacy and a much-appreciated gift as it helps to ensure that a household will have ample snacks to serve all holiday visitors.[3]
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