Puffy, sweet, and springy—marshmallows are a favorite treat for many people. Where did those soft squares come from? It turns out that marshmallow’s origins extend further back and have a more natural beginning than you might think.

The marshmallow is in fact a plant, the Althaea officinalis, which grows in Europe and western Asia. It’s mainly located in marshy areas, and belongs to the mallow family—hence, “marshmallow.”

Centuries ago, the marshmallow plant had several uses. The Egyptians combined the plant’s sap with honey and nuts, and offered it as a delicacy to the gods. The Greeks and Romans revered the plant for its medicinal properties, and used marshmallows for sore throats, wounds, toothaches, and stings. By the Middle Ages, the plant was used to treat colds and nausea.

Confectioners in 19th century France discovered that by whipping dried marshmallow roots with water, egg whites, and sugar, they could create a soft and spongy dessert they called Pâté de guimauve. To shorten the time needed to cut and dry the confection, the plant’s extracts were soon swapped for gelatin, which led to the recipe that’s currently used for those soft and fluffy marshmallows you can buy today.

Currently, you can also find flavored marshmallows such as these pillowy squares, which are vanilla bean and mocha flavored, and make you feel as if you’re living on cloud nine. The Egyptians probably never would have guessed that their concoctions for the gods would lead to this.