Galls used as a substitute for oak- galls and sumac.Galls contain polyphenols—gallic acid, ellagic acid, dehydrodigallic acid, dihydrojuglone-5-glucoside, isoferulic acid and juglanin; flavonoids including quercetin, its glucoside, isoquercitrin, its methyl derivative, tamarixetin and tamarixin.... tamarix aphylla
“Bread of Heaven” Tamarix mannifera, ehr. Believed to be the food of the Old-Testament Israelites during their 40 years wanderings through the wilderness. “Even to this day a “manna” falls like dew or hoar frost and lands like beads on grass, stones and twigs. It is sweet like honey and sticks to the teeth. A secretion exuded from the tamarisk trees and bushes when pierced by a certain kind of plant-louse or small insect which lives off the tree indigenous to Sinai. They exude a kind of resinous exudation the shape and size of a coriander seed. When it falls to the ground it is white in colour but later becomes a yellowish browny. When left a long time it solidifies, tastes like honey, and is an exportable commodity. Carefully preserved it is the perfect ‘iron ration’ keeping indefinitely as discovered by the Arabs since biblical times.” (Dr Werner Keller, “The Bible as History”, Pub: Hodder and Stoughton) ... manna
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