As if There Weren’t Enough Confusion This Time of Year
Today’s New York Times Dining & Wine Section has an article by Joan Nathan on new leniencies introduced by rabbis who are trying to “simplify” Passover observance for their constituents.
At least, that’s the way it’s presented.
In reality, none of these so-called leniencies are actually new. Jews who think that baking soda isn’t kosher for Passover because it is “leavening” are simply mistaken. Only the “five grains” — oats, wheat, barley, rye, and spelt — can meet the halakhic definition of “leaven,” or chametz. Baking powder typically contains corn starch, which is problematic for those who adhere to Ashkenazi custom, but the corn starch can be replaced with potato starch to make kosher for Passover baking powder. There is nothing wrong with the leavening per se.
Another supposedly new leniency is allowing legumes as well as grains such as rice and corn. According to the article, “Jews in medieval Europe began to keep beans and lentils, as well as grains, from the Passover table because until modern times they were often ground into flour.” This is not precisely true. Legumes were considered problematic because they were grown alongside wheat and rye so that the grains could benefit from their nitrogen-fixing properties. Corn and rice were later restricted because they could be ground into flour. Sephardic Jews never observed these restrictions. Instead, they carefully separated the legumes from their grain before Passover.
Today, legumes are no longer grown alongside grains, so the issue should be moot. (See my rant here.) The only reason to refrain from eating legumes, or kitniyot, is the force of communal custom. In Israel Sephardim comprise a larger proportion of the Jewish population than in the U.S. and tend to dictate religious practice for less observant Jews, so consumption of kitniyot is typical. When the Masorti movement ruled that kitniyot could be eaten by Ashkenazim in Israel, they were merely codifying existing practice.
The Passover recipes accompanying the article include a Morrocan dish of Shad With Fava Beans, presumably to celebrate this “freer interpretation of the Passover pantry.” Of course, since most New York Jews adhere to the stricter Ashkenazi practice, they won’t be able to enjoy this dish during the upcoming holiday. For New York’s Sephardim, on the other hand, eating fava beans on Passover is no novelty.
The other recipes are for cakes and cookies, two of which prominently feature “kosher for Passover” leavening. The Double Chocolate Mocha Drop Cookies and Sesame Vanilla Passover Cookies call for kosher for Passover baking powder and confectioner’s sugar, respectively. Ironically, the only reason that either of these products require a special “kosher for Passover” version is that the standard formulas include corn starch, which can be eaten by anyone who will eat the fava bean dish. The Sesame-Vanilla cookie recipe is cautious enough to specifically call for “kosher for Passover baking soda.” (Baking soda arguably does not require a hekhsher for Passover; at any rate, the most widely available brand, Arm & Hammer, has an OU-P.) Meanwhile, both recipes call for vanilla extract without any reference to the fact that it is typically made with grain alcohol — that is, real chametz. Real vanilla extract is available with a Passover hekhsher, but it isn’t easy to find.
Perhaps I’m being too picky. But it seems to me that American Jews have a tendency to make a big fuss over relatively unimporant matters while ignoring issues that are much more central to halakhah. This problem is exacerbated on Passover when many Jews assume a level of stringency to which they are not normally accustomed. Now, the New York Times and Joan Nathan are adding more confusion to the mix. Joan Nathan, at least, should really know better.
(Cross-posted to Apikorsus)
I have a collection of the “women’s section” passover sections from the New York Times and other papers dating back over forty years. Though Jewish observance has grown and grown in acceptance, the sections have shrunk and gotten pretty useless over the years, to the extent that this year, I eagerly anticipated the Wednesday sections and found what you mention from the New York Times and NOTHING from my local paper. Very disappointing!
That is disappointing.
“Of course, since most New York Jews adhere to the stricter Ashkenazi practice”
Stricter, or just different?
Stricter, in the sense that Sephardim allow consumption of foods that Ashkenazim do not allow. “Stricter” does not mean “better” or “more frum.”
Just like Sephardim are “stricter” about Selichot come Elul :)
You think that’s confusing – check out the ad I saw in last week’s New York Jewish Week – it’s on my most recent post!
You think that’s confusing – check out the ad I saw in last week’s New York Jewish Week – it’s on my most recent post!
A little overwhelming maybe, but confusing?
I’m not Jewish but I’ve always wondered about the difference in practices between Sephardim and Ashkenazim. I was in Israel once and got interested in the customs of my friends. One of them has a Sephardic mom and an Ashkenazic dad and joked that he could choose to follow whichever he felt like at the moment. :)
Elf – it really wasn’t confusing or overwhelming, just impossible. Did you notice the column on the right – Passover SCOTCH collection – If someone could really make a passover scotch, that would be wonderful, but so far… not happening.
Passover Vodka would be more the thing.
I find the ancient rabbis’ prohibition of kitinyot to be something akin to today’s right-wing scolds. It’s easier to create a blanket prohibition than encourage teaching, discourse and — oh, here’s the problem — those pesky grey areas. Upon hearing how the prohibition of rice, beans and other legumes came to be, I immediately welcomed them into my Passover pantry. It’s the FEAST of unleavened bread, after all, not the fast.
Liz -
Kosher for passover vodka is easy to find. Go to any reputable liquor store with a good kosher selection.
Liz – DebraG beat me to it, but there are a few KforP vodkas available in most areas. Vodka can be distilled from virtually anything – most as distilled from neutral grains (thus the Passover problem), but vodka can also be found distilled from grapes and, of course, potatoes. The most commonly available KforP vodka is Carmel’s Kosher Vodka, which is distilled from molasses (http://www.queenannewine.com/carkosvodis7.html). Carmel also makes a citron vodka, that is also distilled from molasses and KforP.
My husband was in Israel over Thanksgiving last year, and brought home a bottle of Kosher l’pesach tequila – unfortunately we do NOT recommend it! But we’re going to try to kill the nasty taste by making fresh margeritas for second days. It will go great with the mexican gefilte fish I invented.
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The most commonly available KforP vodka is Carmel’s Kosher Vodka, which is distilled from molasses
…and is pretty nasty. I like Kedem’s Pesadik vodka much better. It is also distilled from sugar cane. I guess it costs less to buy sugar from Dominicans than potatoes from Idaho farmers subject to minimum wage laws.
I find the comment “right wing scold” offensive. If people want to adopt stricter customs on the basis of TRADITION and previous rabbinical rulings, what in the world is wrong with that? if you are less strict, don’t follow it. It is that simple. I don’t eat any chametz but I eat kitniyot but I don’t reckon people who don’t eat kitniyot are trying to ruin my life. They don’t affect what I do.
Aren’t most Polish vodkas made from potatoes?
Unfortunately, almost NO vodkas are made with potatoes any more. Most are grain alcohol now.
A few are, but you have to read the label closely.
Chopin Vodka is, but I’m not sure if it’s kosher.
It is however very smooth.
There is a strong beverage called SLIVOVITZ made from plums. There used to be fine liquours made from raspberries and bludberries called JELENIK.
True Morroccan Machya or Arak as it si commonly known is made from fermented figs.
(edited of unrelated content)
There IS a difference between baking powder and baking soda for Kosher for Passover. I thought baking soda always carried an O-K for Passover year round.
And Slivovitz this year did not carry a kosher for passover symbol – at least not in Southern California where I was.
David said:
There IS a difference between baking powder and baking soda for Kosher for Passover.
Yes, I thought I made that clear in my post. Baking powder is usually made with cornstarch, which most contemporary Ashkenazim (at least in the U.S.) consider to be kitniyot. Baking powder, AFAIK, is always fine, and Arm & Hammer has Passover hekhsher. (I don’t know about “year round” — haven’t checked lately.)
Maybe we New York Ashkenazim are missing out on permitted foods (and I would just LOVE a felafel during pesach!) but my tradition is to avoid kitniyot. It’s impossible for me to eat such foods without feeling that I’m transgressing. I feel kind of the same about baking soda, which I know to be ok for pesach use. If something is too much like chametz, I feel like I’m missing an essential Pesach experience. I think we need to experience the absence of chametz, and not try too hard to find something that’s technically kosher but experientially not. Eight days of matzah gives does indeed remind me of my ancestors, fleeing the land of Egypt. I don’t know that a cake, risen with baking soda, can do the same. Because it’s not just the liberation from Egypt, but isn’t it all the mitzvot that we do BECAUSE we were strangers in the land of Egypt? Eight days of Pesach, and eight days of the bread of afflication, are crucial in reinforcing the centrality of those mitzvot.
There’s halacha, the letter of the law, and there’s halacha, the spirit of the law. My personal feeling is that if we only observe the letter of the law, then we lose something from the mitzvah. Just my opinion.
On the other hand, matzah pizza is pretty good.
Does anyone know what the ingredient is in Coca-Cola that makes some Jews not drink it on Passover? I believe it’s a machlokes involving an ingredient that may or may not be kitniyos, but don’t quote me. Somebody explained this to me last year, but I forgot.
(Eight days of Be’er Mayim, here I come… :( .)
Corn syrup.
Thanks!
Another good alcohol to try, if you can find it, is rum made from pure sugar cane syrup
So there are no scotch’s out there that are kosher for Passover??
The essence of scotch is chametz – its key, and required, ingredient is malted barley and barley is one of the five grains. Further, to become scotch, the barley has to be fermented, which is a no-no. Similarly, other whisk(e)ys, including bourbon and rye, are chametz and should not be consumed (or owned) during the holiday. For Pesach, stick to kosher grape-based liquors (brandy, etc.) or other fruit-based liqueurs (Bartenura makes a very good line of fruit liqueurs, including etrog). Your other options are, as noted, sugar-based vodka (not so good) or rum, if you can find one that is certified (any old rum may not cut it since other substances are added during the distillation and bottling process, which may be chametz).
What about potato vodka?
Potato vodka is/can be K for P in theory. I don’t know of any that carry a K for P hashgacha. My hesitation in getting Chopin, or one of the other potato-based vodkas, is not knowing whether they use only potatos or if some grain might be used for texture, taste, etc. I have not researched this so I cannot for sure whether it is purely potato or if something else is in there. If anyone has more information, please let us know.
Additionally, the OU lists other KforP vodkas:
http://oukosher.org/index.php/learn/article/vodka1/
The following Vodkas are certified Kosher Parve for Passover and year-round use when bearing the OU-P or OU-Kosher for Passover symbol:
- Binyamina Vodka Peisachkova
- Binyamina Vodka Shapovalov
- Carmel Vodka 80 Proof (Mevushal)
- Carmel Vodka 80 Proof (Mevushal)
- Kedem Vodka
- Sabra Products Seagram Vodka
- Speed Bar Vodka
- Spirits Caramel Citron Vodka (Mevushal)
- Spirits Caramel Vodka (Mevushal)
- Spirits Vodka Stopka 100 Ml (Mevushal)
So those look like they are only kosher brands, eh?
Those are, as far as I can tell, only brands certified by the OU. Chopin is listed on the CRC’s kosher liquor list as a vodka that, when unflavored, does not need certification on the label, but that list doesn’t address the chametz issue.
can i drink vodlka during passover?
There is a FANTASTIC kosher for passover tequila that I had last year. It is by Casa Vieja and they do a special OU certified passover run each year. They have an Anejo (aged) tequila that has the quality and taste of an expensive year-round tequila. They also make a good Blanco (white) tequila and both tequilas are 100% blue agave. I got my tequila by emailing passovertequila@gmail.com
Also for margarita fans, I just heard about a kosher for passover triple sec that I can’t wait to try!
Hope this helps everyone!
BS”D
Regarding potato vodka, it could be kosher for Passover if there were a source for amylase to break down the starch into sugar, which were kosher for Passover. Typically, the source used is barley malt, and that certainly is chametz and therefore would be forbidden for use for Pesach. Koji might provide an alternative, or an amylase derived from the mold, if it were grown on a suitable substrate.
It’s funny, Coca Cola in Israel is kosher for passover because they use sugar instead of corn syrup…it’s much sweeter as well. People in Israel are addicted to cola it’s pretty bad.
My Rav drank (and loved) Chopin this past Pesah. Our shul freely partakes of potato vodka on Pesah, provided it’s clearly labled as 100% potato spirits. Any trace amount is bittul beshishim – something our more mahmir friends keep forgetting.
Rabbi also says Bacardi and other rums are OK.
I’m sticking with Luksusowa. It’s a quarter the price of Chopin, and tastes just as good.
B.BarNavi — trace amounts may be batel b’shishim, but that only works if you purchase the vodka before Pesach (actually, it has to be before you recite the nullification formula on erev pesach), since once Pesach starts no amount of bittul is permitted. However, my understanding is that while Sephardim (like myself) generally allow bittul b’shishim for products purchased before Pesach, Ashkenazim only rely on that position b’deavad.
Also, looking back at Craig’s comment above, if the amylase used in the 100% potato vodka were chamets, then it might be considered a davar ha-ma’amid, which is not subject to bittul ever.
Is there any Scotch that is kosher for Passover? I assume not but a guest at my Seder last night was very angry I did not offer Scotch! Also is there any way to make a lemoncello martini that would be kosher for Passover?
Lesley