A Passover Explanation….
In addition to avoiding leavened bread, Jews are also supposed to avoid foods made with wheat, barley, rye, spelt or oats - unless those foods are labeled “kosher for Passover.” The reason these grains can be eaten under some circumstances is that the rabbis determined foods containing these grains must be cooked in 18 minutes or less in order to be considered kosher for Passover. They felt that was just enough time to prevent any natural leavening in the grains from making food rise. “Kosher for Passover” foods are made with flour that is specifically prepared for Passover consumption and are usually made under the supervision of a rabbi. This signifies the fact that the Jews had no time to let their bread rise as they made a hurried escape from slavery in Egypt.
In the Ashkenazi tradition there are additional foods that are usually forbidden during Passover. These foods are called “kitniot” (pronounced kit-neeh-oat) and include: rice, millet, corn and legumes like beans and lentils. These foods are off limits because the rabbis determined they violated the principle of ma’arit ayin. This principle means that Jews should avoid even the appearance of impropriety. In the case of Passover, kitniot can be ground up and cooked with like flour, so they should be avoided.
