Maror

Maror, meaning bitter herb in Hebrew, refers to bitter greens or prepared horseradish eaten during the Jewish festival of Passover as part of the Seder. It is a symbolic reminder of the bitterness of slavery endured by the Israelites in Egypt, as described in the Torah and elaborated in the Seder ritual.

Traditionally, most Ashkenazi households use grated horseradish root as maror, served plain or with a pinch of salt. Many Sephardic and Mizrahi communities use other bitter greens, such as endive, chicory, dandelion greens, or radicchio, either on their own or mixed with horseradish. Some families opt for milder substitutes, including romaine lettuce, though it is not universally accepted as a true maror across traditions.

Ritual use is governed by the Passover Seder. During the Maggid portion, participants are instructed to eat at least a kazayit (an olive-sized portion) of maror, usually together with matzah. It is common to dip the maror in charoset, a sweet fruit-and-nut paste, to balance the flavors. The maror serves as a focal point for discussion of freedom and oppression, linking the physical taste to the historical memory of the exodus.