Matzo must be ground from one of the five grains specified in Jewish law for Passover matzo: wheat, barley, spelt, rye or oat. Per Ashkenazic tradition, matzo made with wine, fruit juice, onion, garlic, etc., is not acceptable for use at any time during the Passover festival except by the elderly or unwell. Matzo dough is quickly mixed and rolled out without an autolyse step as used for leavened breads. Most forms are pricked with a fork or a similar tool to keep the finished product from puffing up, and the resulting flat piece of dough is cooked at high temperature
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