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Maror/Chazeret (horseradish) 4. Maror/Chazeret (onion) 5. Charoset 6. Karpas (parsley) 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 (Hebrew: חזרת) is used for the requirement called Korech, in which the maror is eaten together with matzo.
• Maror (something bitter, usually horseradish) • Zaroa (a shank bone, which symbolizes the ancient practice of sacrificing a lamb) • Chazeret (a second green, such as lettuce)
Maror and Chazeret [2] – Bitter herbs symbolizing the bitterness and harshness of the slavery that the Hebrews endured in Egypt.In Ashkenazi tradition, fresh romaine lettuce or endives (both representing the bitterness of the Roman invasions) or horseradish may be eaten as Maror in the fulfilment of the mitzvah of eating bitter herbs during the Seder.
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Ben oil is pressed from the seeds of the Moringa oleifera, known variously as the horseradish tree, ben oil tree, or drumstick tree. The oil is characterized by an unusually long shelf life [citation needed] and a mild, but pleasant taste. [citation needed] The name of the oil is derived from the presence of behenic acid. The oil's components are:
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Karpas (here parsley), on a Seder table, along with matzo (unleavened bread), maror (bitter herbs, here horseradish) and charoset Passover Seder plate. Categories (with imaged examples in brackets): 1. Zeroa (shankbone) 2. Beitza (roasted hard-boiled egg) 3. Maror/Chazeret (horseradish) 4. Maror/Chazeret (onion) 5. Charoset 6. Karpas (parsley)
White chrain consists of grated horseradish and vinegar, and sometimes sugar and salt, while red chrain includes the addition of beetroot. These types of chrain are distinct from other horseradish-based condiments in that they are pareve (contain no dairy products), making it acceptable at both meat and dairy meals according to Jewish dietary law.