You can buy pre-salted matzo for use during the rest of the year, but all Passover matzo is unsalted. Why?
Kosher for passover matzah can only have two ingredients: flour and water. Don’t ask me why.
This sounds like it could be one of the four questions from the seder:
On all other nights we eat matzo with salt. Why on this night do we eat our matzo unsalted?
;j
Yeah- no idea why. Salt certainly is OK for Passover (some people even dip matzo in salt at the seder), so it’s not that.
Yeah, it kind of does sound like one of the Four Questions… ;j
Tell that “only flour and water” bit to the Manischewitz people ;j :
I thought about this while contemplating the back of a box of matzo crackers at my in-laws’. The box said it was available in “two great flavors: Unsalted and Egg”. It got me to wondering why pre-salted matzo is evidently not OK for Passover. I mean, meal offerings in the Temple were salted, according to Leviticus 2:13.
I suspect the issue is that Kosher for Passover salt cannot include iodine; ISTR that the binder in iodine is chametz.
But that begs the question: Why can’t ISO-613 Passover matzah be made with KfP deiodined salt? Does salt cause the flour to (gasp!) ferment?
Zev Steinhart is the one to answer this question, but I’m sure he won’t be checking the boards untill Thursday evening, at least.
;j
Flour + water + salt rises more quickly than flour + water, and does so an a rate not Rabbinically determined. So matzos with no salt are known to be properly unleavened if baked within 18 minutes of kneading; matzo dough with salt would become leavened at some point and we’d never know when.
When all else fails, RTFM.
Bolding added for emphasis.