Matzo crackers

Matzo crackers are a type of unleavened bread, traditionally made with wheat flour and water, without yeast or other leavening agents. These crackers are thin, crispy, and have a dry texture, characterized by their neutral and slightly toasted flavor.

Originating from Jewish culture, matzo crackers have a strong connection to the holiday of Passover (Pesach), during which they are consumed to commemorate the exodus from Egypt and the haste with which the Israelites had to leave their homes without time for their bread to rise. Today, their use has expanded to various culinary recipes and desserts in global cuisine.

In cooking, matzo crackers are highly valued for their versatility: they can be crushed to make pie crusts or used as a substitute for breadcrumbs in breading, in addition to being the base ingredient in traditional recipes like matzo pudding. Their low fat and sugar content makes them a light and easy-to-digest option.

From a nutritional standpoint, matzo crackers are a source of carbohydrates and quick energy, although their vitamin and protein content is moderate. As they contain no yeast, they are suitable for people with certain intolerances or those seeking to avoid fermented products.

Synonyms in Latin American Spanish: pan ázimo, torta ázima, galleta ázima, pan sin levadura. These terms may vary by country but usually refer to similar products used in religious or culinary contexts.