Matzo - Common and Less Usual Varieties

Common and Less Usual Varieties

There are two major forms of matza, with several subcategories. In many western countries the most common form is the hard form of matza which is cracker-like in both appearance and taste, used in all Ashkenazic and most Sephardic communities.

Although most people have a clear idea of matza as similar to crackers, there is no requirement that matzah be crisp for any purpose, including the seder. Yemenites, and Iraqi Jews traditionally made a form of soft matza which may look like Greek pita or like a tortilla. Soft matza is made only by hand, and generally with shmurah flour, as described below, like traditional "Shmurah Matza". A problem with this matzah before the introduction of freezing is that it did not keep for more than a day or two, being subject to staling like any soft bread, not a problem with hard matzah. However, soft matzah freezes well, and is more practical than it was.

Besides their shape, handmade and machine-made matza are distinctively different. Handmade hard matzo is dense and chewy, while machine-made matza is lighter and crispy. Shmurah matza is generally available only around Passover, and is more expensive. Hard shmura matzah is often a round hand-made matzah about a foot in diameter; machine-made hard matzah is usually square and much smaller.

Flavored varieties of matzah are produced commercially, such as poppyseed- or onion-flavored. Oat and spelt matzah with kosher certification are produced, and are suitable for people who cannot eat wheat. Organic wheat matzah is also available. Chocolate-covered matzah is a favorite among children, although some consider it "enriched matza" and will not eat it during the Passover holiday. A quite different flat confection of chocolate and nuts that resembles matzah is sometimes called "chocolate matzah".

Matzah contains typically 111 calories per 1-ounce/28g (USDA Nutrient Database), about the same as rye crispbread.