How to Buy Maror Ingredients
Maror is a bitter herb that is eaten during the Passover Seder to represent the bitterness of slavery as described in the Book of Exodus 1:14. It is placed in two locations on the Seder Plate: the center, where it is still called maror; and at the bottom, where it becomes chazeret. The following steps will show how to buy maror ingredients.
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Instructions
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Get horseradish as the most common type of maror, especially in the Ashkenazic tradition. The horseradish should be raw and freshly chopped, grated or ground. No flavorings of any kind may be used. Use jarred horseradish if allowed by your authority. The vinegar that jarred horseradish is packed in usually makes it unsuitable for maror. The horseradish may be red or white.
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Buy romaine lettuce as the second most common maror. Either the leaves or the stalks may be used and must be carefully inspected for insects. The lettuce may be soaked in salt water and rinsed in fresh water before cleaning it.
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Consider romaine lettuce as actually preferable to horseradish, according to some Haggadahs. The lettuce is not initially bitter but later becomes so and some authorities hold that this more accurately symbolizes the slavery of the Jews in Egypt.
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Load an olive-sized amount of horseradish onto some romaine lettuce in many cases. This is then dipped into charoset and the excess shaken off before eating.
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Substitute iceberg lettuce for romaine lettuce in some cases. Dandelion and endive are other acceptable choices for maror.
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