Matzo (steamed) immediately after rice flour is mixed with water and they pierce it many times with handle of the spoon to let out steam so that the bread will not rise (this custom is called "juthante kannu kuthal" in the Malayalam language meaning "piercing the bread according to the custom of Jews"). This bread is cut by the head of the family and shared among the family members. In Israel, the Saint James Vicariate For Hebrew Speaking Catholics uses matzo as the host for the Eucharistic celebration in the Mass as a form of inculturation. At the end of World
Ancient Israelite cuisine red tinged leaves that became bitter as they matured. It was cultivated from around 800 BCE. Sweeter head-lettuce was only developed and introduced by the Romans. Bitter herbs eaten at the Passover sacrifice with the unleavened bread, matza, were known as "merorim". "Chazeret" is listed in the Mishna (Pesahim 2:6) as the preferred bitter herb for this Passover ritual, along with other bitter herbs, including chicory or endive ("ulshin"), horehound ("tamcha"), reichardia or eryngo ("charchavina") and wormwood ("maror"). Mushrooms, especially of the Boletus type, were gathered in many areas, particularly when plentiful after a major rainfall. The Talmud mentions mushrooms