Matza shmura!

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Look what a wonderful gift I received yesterday on the Eve of Passover!

And expensive too!
Every box is sealed with a sticker bearing a serial number and rabbinical certification of authenticity and kashrut.
Normally only very observant Jews go above and beyond to invest in matza above and beyond the standard square white, uniform, factory-produced matzot.

The box held three hand-made shmura matzas specifically for use on the festive Pesach seder table.

The back of the box has a handy guide to the elements of the seder.
Especially stressed is the requirement for every Jewish man and woman to eat matza three times on this night of our "going out from Egypt," each time the required minimum is about 27 grams (or some ancient authorities say 15 grams), i.e. "kezait," ("like one olive").

So, very carefully (because if one matza breaks, it is not kosher for the seder), I tore off the outer cellophane, cut the strong sticker, took out the plastic bag from the strong box, unwrapped the waxed paper, and . . .

tada!  The three precious matzot shmurot!
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In Hebrew, shmura means guarded.
Every stage of the making of this once-a-year specialty is carefully guarded, from farm to packaging.
"The wheat is plucked after the kernels start to harden but before they sprout new shoots. Kosher supervisors monitor the grain even as it’s growing to make sure the wheat isn’t sprouting."

This quote is from an article in Haaretz called Why Does Shmura Matza for Passover Cost More than Filet Mignon?.
You will enjoy reading it, I'm sure!

To see the process: a 2-minute video
and/or an old-fashioned video starting from the wheat growing, 11 minutes.
 
Chag sameach, happy holiday!
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(For more information and photos please click on the matza and Passover labels here below:)
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(Linking to Our World Tuesday and ABC Wednesday.)
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