[3] Gaz dates backs to 450 years ago in Isfahan, when the sap found on the Tamarisk tree was combined with flour, bread, pistachios, almonds and chocolate in traditional and industrial workshops.

[1] The sweet, milky honey (angobīn) found on the Gaz plant is associated with manna, a food mentioned in the religious texts of the Abrahamic religions.

Although originally believed to be sap manufactured by the Tamarisk tree, the sticky white substance was found to be formed from honeydew, which is exuded from the anus of the nymph of a psyllid insect, either Cyamophila astragalicola[7] or C. dicora,[8] in its final instar, which live on plants of Astragalus adscendens,[7] and is collected annually and is combined with other ingredients including pistachio or almond kernels, rosewater and egg white.

[3] Depending on the added ingredients, gaz can have a subtle rose flavour, a nutty taste, or a savoury and pungent profile, and it can be white, or another colour due to the addition of spices (such as saffron) or nuts.

[3] During the Nowruz holiday, family and friends visit each other's homes and, typically, the host offers fruits and sweets to their guests.