![\"Gaz](\"https:\/\/ezb966kqson.exactdn.com\/cms\/wp-content\/uploads\/sweetlore-photos-20261028\/399abf7a6c69e5664e45ad14eadf4304ce07ffad55ff2ae8925e5d6b574a443e.jpg?strip=all&quality=90&webp=92&avif=55&w=1920\")
\n![Wikimedia Commons<\/a> \/](\"https:\/\/commons.wikimedia.org\/wiki\/File:Gaz_Candy_From_Iran.jpg\"){kind=link}
From a gathered ingredient to a white confection<\/h2>\n
Gaz-angobin cannot be used in confectionery as it falls from the branches. It goes through a process of dissolving it in water and heating it to remove impurities. In one example of the traditional method, egg white is added to the strained liquid and stirred in, the liquid is strained again, and sugar is added before it is heated until it becomes a paste. Shelled pistachios or almonds are then mixed in, and the mixture is shaped into flat rounds or small pieces and cooled.<\/p>\n
Nut pieces and cross-sections are visible in the white paste. Compared with kaju katli<\/a>, in which ground cashews are kneaded with sugar, gaz is a confection in which the white sugar paste and the nuts remain as separate elements. The step of adding egg white and stirring it in also distinguishes it from brittle, in which nuts are simply bound with sugar.<\/p>\n Packaging in which the discs are buried in wheat flour and boxed has been used as a way to limit the effects of humidity and to keep the pieces from sticking together. Some products are individually wrapped, and shapes and packaging vary by artisan and manufacturer.<\/p>\n The supply of natural gaz-angobin is limited. Some of today\u2019s gaz uses sugar or glucose syrup, and not all products contain the same amount of natural manna. While the composition of a white paste of egg white, nuts and sugar is maintained, the sources of sugar differ.<\/p>\n Local manufacturers explain that Isfahan\u2019s gaz dates back to the Safavid period. This origin story is also recorded in the 2018 description of the appellation of origin that Iran filed with the World Intellectual Property Organization (WIPO). Meanwhile, Boldaji, in neighboring Chaharmahal and Bakhtiari Province, has a local account that gaz came about when nuts and other ingredients were added to a halva sold at markets during the Qajar period. Isfahan, as the city known for the specialty, and the producing area close to the mountain ingredient each hold their own memories of making the confection.<\/p>\n The 19th-century physician Jakob Eduard Polak, in a book published in 1865, described a flat confection made from manna and combined with almonds, pistachios and cardamom. He also wrote that it was dusted with flour and willow catkins and sent to various parts of the country. His account preserves a picture of the confection at the time, transported together with flour and plant catkins.<\/p>\n By the early 20th century, gaz was also being sold in towns away from where it was produced. In U. Malcolm\u2019s observations, published in 1911, flat disc-shaped gaz sent from Isfahan was displayed in confectionery shops in Yazd. Clara Rice\u2019s account, published in 1923, also describes discs packed in boxes with flour between them. A confection made from an ingredient gathered in the mountains was carried to other towns as a city specialty.<\/p>\n Gaz also played a part in hospitality at home. In the example of an Armenian household recorded by Rice, a specialist confectioner was sometimes called to the house to make it. When guests were received during festive periods, after the greetings, the host or hostess would strike one disc against another and hand out the broken pieces. There were also finer versions made as small discs, one per person. The gesture of breaking a hard disc in front of guests conveys a way of eating this confection that differs from the bite-size wrapped pieces made in factories.<\/p>\n Jakob Eduard Polak<\/strong>: An Austrian physician who worked in Iran in the 19th century. His book published in 1865 records observations of food and confectionery.<\/p> Catkin<\/strong>: A cluster of small flowers gathered into a spike. Willow catkins appear in the old record cited in the text.<\/p> Safavid dynasty<\/strong>: An Iranian dynasty of the 16th to 18th centuries. For a period, its capital was Isfahan.<\/p> Qajar dynasty<\/strong>: An Iranian dynasty from the late 18th to the early 20th century. It appears in the origin story of Boldaji gaz.<\/p> Boldaji<\/strong>: A town in Chaharmahal and Bakhtiari Province, known as a gaz-producing area.<\/p> Halva<\/strong>: A broad term for confections made from flour, seeds or nuts, sugar and other ingredients. In Boldaji, it appears in local tradition describing the predecessor of gaz.<\/p> World Intellectual Property Organization (WIPO)<\/strong>: An international organization dealing with intellectual property. It administers the international registration of appellations of origin.<\/p> U. Malcolm<\/strong>: Author of Children of Persia, published in 1911. The book also mentions gaz in confectionery shops in Yazd.<\/p> Clara Rice<\/strong>: Author of Persian Women and Their Ways, published in 1923. She recorded confectionery making and the use of gaz in hospitality.<\/p> Gaz-angobin<\/strong>: A sweet substance obtained through the relationship between a particular shrub and insects. It is the traditional ingredient of gaz.<\/p> Manna<\/strong>: A general term for sweet substances found on plant surfaces and elsewhere. The plants they come from and how they arise vary.<\/p> Khansar<\/strong>: A town in central Iran, known as a source of gaz-angobin.<\/p> Astragalus<\/strong>: A group of plants in the legume family. In the text, it refers to the shrubs that host the insects producing the manna.<\/p> Edward Frederick<\/strong>: A traveler who observed manna collection and the insects in Iran in the early 19th century.<\/p> Brittle<\/strong>: A type of sugar confection that breaks and shatters easily, made by cooking sugar down and setting it with nuts or other ingredients.<\/p> Glucose syrup<\/strong>: A sugar syrup obtained by hydrolyzing starch. It is distinguished from glucose itself as a single sugar.<\/p> Jakob Eduard Polak, Persien. Das Land und seine Bewohner, vol. 1 (1865), pp. 120\u2013121<\/a> \u2014 Flat manna confection; almonds, pistachios and cardamom; flour and willow catkins; distribution to various parts of the country. In the earlier research, the OCR text of pp. 118\u2013121 and the original page image of p. 121 were read directly, and this time the parent also re-read the relevant paragraph in the saved original page image of p. 121. Wording in the original concerning baking is not treated as a required method for modern gaz as a whole; the text limits its scope to ingredients, packaging and distribution.<\/p>\n<\/li> Encyclopaedia Iranica, \u201cGaz-angob\u012bn\u201d<\/a> \u2014 How the manna arises, the 1813 observation, collection methods and season.<\/p>\n<\/li> Encyclopaedia Iranica, \u201cGaz: Candy\u201d<\/a> \u2014 Processing of the raw ingredient, egg white and nuts, packaging in flour.<\/p>\n<\/li> WIPO, \u201cLisbon System Bulletin No. 47,\u201d 2018<\/a> \u2014 The origin story given by the applicant for Isfahan gaz, and current ingredients.<\/p>\n<\/li> WIPO, \u201cIran\u2019s Boldaji Gaz,\u201d AO 1116<\/a> \u2014 The local account of its origin in Boldaji in the Qajar period.<\/p>\n<\/li>![\"Pieces](\"https:\/\/ezb966kqson.exactdn.com\/cms\/wp-content\/uploads\/sweetlore-photos-20261028\/daadb32534c656018ed95b11d5f041534251b34f5438d97132e65e7168935065.jpg?strip=all&quality=90&webp=92&avif=55&w=1920\")
\nNatural ingredients and modern production<\/h2>\n
![\"Blue](\"https:\/\/ezb966kqson.exactdn.com\/cms\/wp-content\/uploads\/sweetlore-photos-20261028\/2f3dd3395790ed554e541bb4b939cec2b70d1570e5570f8192c45d72c55cb6de.jpg?strip=all&quality=90&webp=92&avif=55&w=1920\")
\nA city specialty, carried to other towns and to visitors<\/h2>\n
Glossary<\/h2>\n
References<\/h2>\n
![Wikimedia Commons<\/a> \/](\"https:\/\/commons.wikimedia.org\/wiki\/File:Mozaffari_Gaz.jpg\"){kind=link}
![Wikimedia Commons<\/a> \/](\"https:\/\/commons.wikimedia.org\/wiki\/File:Iranian_gaz_candy,_box.jpg\"){kind=link}