PESACH, Types of Matzot, Part 1

3rd of Nisan, 5770

Regular Matza is made from one of the five grains (wheat, barley, oats, rye or spelt) and water. The whole process, from the time the flour gets in contact with water until the Matza is baked ,takes less than 18 minutes. Regular Matza is supervised before the process of mixing the flour with the water begins, taking care that the flour is kept on a dry place (humidity can make the flour Chametz!) and that the water is at room temperature (warmer water will accelerate the process of Chimutz!) etc.

Matza Shemura, in addition to all the regulations of regular Matza, Matza Shemura is meticulously supervised from the harvest of the grain throughout the process of making the flour up to the baking of the actual Matzot. We use Matza Shemura for the first two nights, when we say the Berakha Al Akhilat Matza following a special Biblical instruction Ushmartem et haMatzot. During the rest of the Holyday there is no need to use Matza Shemura, because technically there is no obligation to eat Matza, but only to refrain from Chametz.

Abodat Yad is the Matza which is elaborated completely by hand. Pros: a certain ‘consciousness” is required when the Matza is done (Lishmah) for the sake of the Mitzvah, that is only possible when is man made. Cons: the chances of a human error in the delicate process of mixing the flour, timing, etc, are higher.

To be continued B’H tomorrow (Machine Matza and Egg Matza or Matza Ashira).

A SUGGESTION FOR MY DEAR FRIENDS: IF YOU CAN AFFORD IT, BUY ISRAELI PRODUCTS FOR THIS PESACH. ISRAELI WINE, ISRAELI MATZA, ISRAELI BABY FOOD, ETC. IT IS DELICIOUS, OF SUPERB QUALITY AND YOU WILL HAVE AN EXTRA ZEKHUT (meryt) BY MAKING THIS STATEMENT OF LOVE AND SUPPORT FOR OUR BELOVED MEDINAT ISRAEL AND ITS INHABITANTS.