Matzo produce is completely permissible for consumption during Passover, whether or not made according to the laws applying to matzot. As a result, Joseph ben Ephraim Karo, author of the "Shulchan Aruch" or "Code of Jewish Law" (Orach Chayim 462:4) granted blanket permission for the use of any matzo made from non-water-based dough, including egg matzo, on Passover. Many egg matzo boxes no longer include the message, "Ashkenazi custom is that egg matzo is only allowed for children, elderly and the infirm during Passover." Even amongst those who consider that enriched matzot may not be "eaten" during Passover, it is permissible
Matzo matzo made from flour and water. The flour may be whole grain or refined grain, but must be either wheat, spelt, barley, rye, or oat. Some Sephardic communities allow matzos containing eggs and fruit juice to be used throughout the holiday. Passover and non-Passover matzo may be soft or crisp, but only the crisp "cracker" type is available commercially in most locations. Soft matzo, if it were commercially available, would essentially be a kosher flour tortilla. Non-Passover matzo may be made with onion, garlic, poppy seed, etc. It can even be made from rice, maize, buckwheat and other non-traditional flours