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{{Short description|Bitter herbs eaten during Passover}}
[[File:3TypesMaror.jpg|thumb|Grated [[horseradish]] mixed with cooked beets (known as ''chrein''), [[romaine lettuce]], and horseradish root, which should be freshly grated]]
[[File:Seder Plate.jpg|thumb|[[Passover Seder plate]], ''maror'' on the lowest plate
'''''Maror''''' ({{lang-he|מָרוֹר}} ''mārôr'')
==Biblical source==
In some listings of the [[613 commandments]], such as the ''[[Minchat Chinuch]]'', the biblical obligation to consume ''maror'' is included within the commandment to consume the meat of the sacrificial [[Paschal offering]].<ref name="MC">''Minchat Chinuch'' 6:14 ''u'v'mitzvah''</ref>
Ever since the Paschal offering ceased to exist with the destruction of the [[Temple in Jerusalem]] in 70 CE, the obligation to consume ''maror'' on the first night of Passover has been rabbinical in nature.
The only two biblical
The word derives from the [[Hebrew language|Hebrew]] word {{lang|he-Latn|mar}} ({{lang|he|
==Symbolism==
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==Use at the Seder==
{{Seder plate}}
''Maror'' is one of the foods placed on the [[Passover Seder Plate]] and there is a rabbinical requirement to eat ''maror'' at the Seder. ''Chazeret'' ({{lang-he|חזרת}}) is used for the requirement called ''
During the Seder, each participant recites a specific [[blessing]] over the ''maror'' and eats it. It is first dipped into the ''[[charoset
The ''[[halakha]]'' (Jewish law) prescribes the minimum amount of ''maror'' that should be eaten to
==Types of maror==
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===Hazzeret===
''Hazzeret'' is undoubtedly domestic lettuce
Modern varieties of lettuce are only slightly bitter or not at all, such as [[iceberg lettuce]] and [[romaine lettuce]]. However, in the past domestic lettuce was bitter, and [[Heirloom plant|heirloom varieties]] of lettuce that are bitter are still available to gardeners. Romaine lettuce is the most commonly used variety, perhaps because it still preserves a slight bitter taste. In addition, the Talmud remarks that Romaine lettuce is not initially bitter, but becomes so later on, which is symbolic of the experience of the Jews in Egypt.<ref name=p39>[[Talmud]], [https://www.sefaria.org.il/Pesachim.39a.3 Pesachim 39a]</ref> The "later" bitterness of lettuce refers to fact that lettuce plants become bitter after they "[[Bolting (horticulture)|bolt]]" (flower), a process which occurs naturally when days lengthen or temperatures rise.<ref>[https://www.thespruce.com/what-does-lettuce-bolt-do-1402981 Why Lettuce Bolts and How to Stop It]</ref>
Wild or [[Lactuca serriola|prickly lettuce (''Lactuca serriola'')]]
===`Ulshin===
The second species listed in the Mishnah is ''`ulshin'', which is a plural to refer to both wild and cultivated types<ref
===Tamcha===
The Talmud Yershalmi identified Hebrew ''tamcha'' with Greek {{lang|grc|γιγγίδιον}} ''gingídion'', which has been positively identified via the illustration in the [[Vienna Dioscurides]] as the wild carrot ''[[Daucus gingidium]]''.<ref>The [[Jerusalem Talmud]] (''Pesahim'' 2:5 [18a]) calls the '''תמכה''' by the name '''גנגידין''' (''Gingidium''), which, according to [[Dioscorides]] (Book II–167), is a kind of chervil, and can apply to any of the following genera: ''Chaerophyllum'', ''Anthriscus'', ''Chaetosciadium'' and ''Scandix''. Of these, the most commonly grown chervil in Israel is ''[[Chaetosciadium trichospermum]]''. Cf. William Smith (ed.), ''Dictionary of Greek and Roman Antiquities'', Third edition, New York 1858, s.v. γιγγίδιον ("gingidium"), "a kind of chervil." [[Ibn Baytar]], citing [[Galen]], explains ''Gingidium'' as rather meaning a species of [[wild carrot]] (e.g. ''Daucus gingidium'', or something similar). This view is accepted by [[Pliny the Elder]] who, in his ''Natural History'' (Book XX, ch. XVI), wrote: "In [[
Rabbi [[Yom-Tov Lipmann Heller]], in his ''Tosafot Yom-Tov'', identified the Mishna's ''temakha'' with Yiddish ''chreyn'' ([[horseradish]]). This identification has long been recognized as problematic, as horseradish does not grow natively in Israel and was not available to Jews in the Mishnaic period.
Horseradish likely began to be used because leafy vegetables like lettuce did not grow in the northern climates Ashkenazi Jews had migrated to, and because some sources allow the use of any bitter substance (if so, the five species in the mishnah would only be illustrative examples).<ref>Ari Z. Zivotofsky, [https://d1ydyrae2d92wn.cloudfront.net/pdf/ja/5766/spring66/LegalEase.pdf What’s the Truth about ... Using Horseradish for Maror?]</ref>
Many Jews use horseradish condiment (a mixture of cooked horseradish, beetroot and sugar), though the [[Shulchan Aruch]] requires that ''maror'' be used as is, that is raw, and not cooked or mixed with salt, vinegar, sugar, lemon, or beets.<ref>Orach Chaim 473:5</ref>
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===Maror===
The identity of this
==References==
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