Manna is first mentioned in the Bible in Exodus 16 when the Israelites, wandering the Sinai Desert after leaving Egypt, (Egypt represents the bondage of sin) begin complaining to Moses about the shortage of food. God promises Moses to “rain bread from heaven” to feed the people. “In the morning there was a layer of dew round about the camp. And when the layer of dew was gone up, behold upon the face of the wilderness a fine, scale-like thing, fine as the hoar-frost on the ground.”
The Israelites asked “What is it?” or “Mann hou?” in ancient Hebrew, and that was the origin of the name manna (mann in modern Hebrew). In the same chapter, manna is described as “like coriander seed, white; and the taste of it was like wafers made with honey.”
Manna came with its own user manual. People were instructed to gather exactly as much as they needed every day and never to save it, as the precious food would spoil. Manna would appear six days a week, and on Friday they were instructed to gather twice as much—since there would be no manna coming down on Saturday, the day of rest. The extra portion for Shabbat, the Israelites were promised, would not spoil.
The description of manna in the Bible matches what Danin found in the Sinai Desert. He soon discovered that the white drops on the shrub’s stems were the digestive byproduct of insects that feed on the plant’s sap, known as honeydew. The secretion, formed at night, is loaded with sugar. The sweet liquid hardens to the form of white granules and is still collected from spring to early fall in many places in the Middle East today. Manna is produced by "substance exuded by the tamarisk tree".
Jesus says, "Your fathers ate the manna in the wilderness, and they died. This is the bread that comes down from heaven, so that one may eat of it and not die. I am the living bread that came down from heaven. If anyone eats of this bread, he will live forever". ~ John 6:48-58