juice are not allowed to be added during the making of matzot. The flour can be of wheat, barley, spelt, rye or oats. The matzah dough is quickly mixed and rolled, usually within minutes, as dough is considered to begin the leavening process 18 minutes from the time it gets wet, sooner if any other ingredients are added. As the matzot is being heated, they are pricked with a fork to prevent them from puffing up. The finished matzah are thus flat, thin with dark spots, hard and crisp when cooled.
chazeret - prickly lettuce ( Lactuca serriola ),
olshin - endive ( Cichorium endivia ),
tamchah - chervil ( Anthriscus cerefolium),
charchavinah – snakeroot/sea holly ( ???/Eryngium maritimum ), and
maror - horseradish ( Armoracia rusticana ).
curled parsley ( Petroselinum crispum crispum),
onion ( Allium cepa ),
romaine lettuce ( Lactuca sativa longifolia ), etc
parsley ( Petroselinum crispum neopolitanum ),
celery ( Apium graveolens dulce ) , or
carrot ( Daucus carota sativus ).
The vegetable is dipped into salt water ( Askenazi Jews ), vinegar ( Sephardi Jews ) or charoset ( Yemenite Jews ).