Etymology
Meaning
Origin
The term "unleavened" originated in Middle English (c. 1200-1500) as "unleuened," meaning "not fermented." It was derived from the Old English phrase "ūnhlāfod," which literally meant "un-loaf." Loaves in this context referred to raised bread, as the bread was raised with yeast to create a loaf.
In the Vulgate Bible (a Latin translation of the Bible), the term "unleavened" was used to translate the ancient Hebrew word "matsots" (מַצוֹת), which referred to unleavened bread. The Jewish holiday of Passover commemorates the Israelites' departure from Egypt when they were instructed to eat unleavened bread (Exodus 12:8).
Over time, the term "unleavened" came to be used more generally to describe any bread or other food product that was not raised with yeast or other leavening agents.
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