Althaea officinalis boiled and fried. The root extract (halawa extract) is sometimes used as flavoring in the making of a Middle Eastern snack called "halva". The later French version of the recipe, called ' (or ' for short), included an egg white meringue and was often flavored with rose water. "" more closely resembles contemporary commercially available marshmallows, which no longer contain "Althaea officinalis". Chemical constituents include altheahexacosanyl lactone ("n"-hexacos-2-enyl-1,5-olide), 2β-hydroxycalamene (altheacalamene) and altheacoumarin glucoside (5,6-dihydroxycoumarin-5-dodecanoate-6β--glucopyranoside), along with the known phytoconstituents lauric acid, β-sitosterol and lanosterol. Althaea officinalis Althaea officinalis, or marsh-mallow, is a perennial species indigenous to Europe, Western Asia, and
Sugar candy Iran, tea is consumed with sugar candy (called "nabat") placed either in the tea or in the mouth. In China, sugar candy is used to sweeten Chrysanthemum tea as well as Cantonese dessert soups and the liquor "baijiu". Sugar candy is a common ingredient in Chinese cooking, and many households have sugar candy available to marinate meats and add to stir fry. Sugar candy is also regarded as having medicinal properties and is used to prepare food such as "yao shan". It is a common ingredient in Tamil cuisine, particularly in the Sri Lankan city of Jaffna. Chemically, sugar candies