Knowing what is
kosher for Passover
By Rabbi Robert Goodman
An essential
reason for the removal of hametz is to fulfill the commandment of biurhametz (burning the
leaven). This in turn symbolizes the preparedness of Jews to experience
gastronomic inconveniences while preparing for the redemption. Reproduced with
permission from Teaching Jewish Holidays: History Values and Activities (A.R.E. Publishing Inc.).
Removing all leaven (hametz)
from the home is part of making a home kasher l’Pesach--kosher for
Pesach. In addition to removing any leavened foods, all utensils that came into
contact with hametz may not be used during Pesach or on the day
preceding Pesach [unless they were “kashered”--made kosher for Passover].
Two special sets of
utensils, flatware, and dishes are used for Pesach: one for milchig (dairy)
dishes and one for fleishig (meat) dishes. [The same rule applies
year-round, with non-vegetarian households maintaining two sets of utensils,
flatware, and dishes; maintaining two separate, additional sets for Passover
means that many kosher households have four sets in total.]
All cooking, food
preparation, and eating surfaces are scoured and usually covered for the
duration of Pesach. The refrigerator is likewise cleaned to remove all traces
of hametz. The care and the extent that Pesach preparations are made
depends on the fervor with which a person celebrates Pesach. Some people do not
prepare the home for Pesach, but refrain from eating anything that is hametz,
while others meticulously follow all of the rules and regulations.
Many foods are
labeled kasher l’Pesach. Each year the Union of Orthodox Jewish
Congregations of America publishes a directory of Passover products that are
recognized by them as kasher l’Pesach. In the choice of foods, there is
also a wide range of observance.
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A
supermarket’s kosher-for-Passover section. Photo: Michelle Mason
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In addition to bread
products containing leaven, there are a few other foods that are not eaten on
Pesach. The basic rule is that any product that is fermented or can cause
fermentation may not be eaten, including five grains: wheat, rye, barley, oats,
and spelt. Any food or drink that is made from one of these grains or that
contains one of these grains, even in very small quantity, is considered hametz.
Ashkenazic Jews
follow the custom of not eating rice, corn, peanuts, or other vegetables in the
pea family, treating them as hametz because these products swell when
cooked and so resemble a leavening process. [These are called ‘kitniyot’
(beans). Traditionally, Ashkenazic authorities consider kitniyot to be part of
the forbidden foods on Passsover, but technically these items are not hametz.]
Neither the grains nor any of the flours or oils made from them may be used. Sephardic
tradition allows these products to be eaten. [In Israel, the Conservative
movement has also allowed these products to be eaten even by Ashkenazim on
Passover.]
Matzah is an unleavened bread made from water and
flour of any of the five major grains that have been carefully tended from
harvest through the baking process to make certain that they have no leaven in
them.
Reproduced with
permission from Teaching
Jewish Holidays: History Values and Activities, by Robert Goodman. © A.R.E. Publishing, Inc. 1997, ISBN
#0-86705-042-X. Available from A.R.E. Publishing, Inc., 700 N. Colorado Blvd.
#356, Denver, CO 80206 (800) 346-7779. http://www.arepublish.com/
