My original halva

(Click here to see the herbs section) The original Hallit from Nutmeg: Shape and texture: Hallit usually comes in irregular resin-like pieces, resembling resin. It may be in the form of solid blocks or varying-sized crystals. Its color ranges from yellowish-brown to dark brown or pink, and it may become darker with age or exposure to air. When raw, it may have a slightly waxy or rubbery texture. It is also available ground into powder, and in this case, it is often mixed with other materials such as flour or Arabic gum to reduce its strong smell and prevent clumping. The smell: This is the most distinctive feature of Hallit, and what makes it controversial for many. It is characterized by a very strong and penetrating smell, with a sharp sulfuric scent, sometimes described as similar to garlic or rotten eggs, and therefore it is sometimes called "Devil's Dung" in some cultures. Due to this strong smell, Hallit is usually stored in airtight containers to prevent its odor from spreading. The paradox is that this smell changes significantly when cooked, becoming milder and adding a distinctive flavor similar to garlic and onion, especially in Indian cuisine.