The Torah is very clear in its prohibition against eating chametz or mixtures containing chametz, against possessing chametz in our homes, and against removing chametz from our homes during the celebration of the Passover holiday. This is stated in several Torah verses in Exodus and Deuteronomy.

Eating chametz means eating leavened food. Leavening is making a mixture made from flour from certain grains lighten and soften as a result of incorporating bubbles into the dough. This is achieved by mixing in chemicals such as starch, baking soda, and others, called yeast, but it is also achieved by adding water to the flour and waiting for its starches to naturally produce carbon dioxide bubbles that cause the dough to «rise.» As the bread or whatever is being prepared dries, the gaps formed by the bubbles remain, creating that spongy consistency. Our sages specify that a mixture of flour and water begins to rise after 18 minutes. Therefore, making matza, which is made by mixing water with wheat flour, requires immediate oven baking.

The rabbis in the Mishnah describe five types of grains that, when water is added, can rise. Originally, these were grains indigenous to the land of Israel. But when the Jews were exiled to European lands, the list was expanded to include grains found in Europe: wheat, barley, rye, oats, and spelt (a type of wheat). According to the Talmud, any grain not included in this list, when water is added and left unfinished, rots rather than rising.

Among Ashkenazi Jews, it is customary that on Passover, they not only avoid eating products made from the five grains, but also other grains or legumes, which in Hebrew we call kitniyot, literally «small things.» Depending on the community, the list of kitniyot includes rice, corn, lentils, millet, beans, and even peanuts. Rabbi David Golinkin, in a responsa, tells us that this custom was first mentioned in France and Provence in the 13th century by Rabbis Asher of Lunel, Samuel of Falaise, and Peretz of Korebeil. From there, the custom spread to other countries, and the list of kitniyot, or prohibited foods, grew longer. In any case, the reason for prohibiting the eating of kitniyot was unknown, so the rabbis began to invent explanations for why.

There are up to twelve different explanations, which can be summarized in one: the grains and flour of kitniyot could be confused and/or mixed with the five forbidden grains. Reb Samuel of Falasia refers to it as a mistaken custom, and Reb Yeruham called it a foolish custom. Sephardic Jews do not observe the custom of not eating kitniyot. There is really only one reason to observe this custom: the desire to preserve an old custom. Ashkenazi Orthodox rabbis insist on preserving it, while Conservative and Reform rabbis have rejected it.

This insistence on preserving the custom has further complicated the observance of kashrut on Passover, as there are now kosher products for Passover for people who do eat kitniyot and others for those who don’t.Not eating kitniyot is an example of how an inexplicable custom eventually becomes law. And it also divides us. That’s why I believe we can all eat rice on Passover.

By Marcos Gojman

Bibliography: Rabbi David Golinkin: Rice, beans, and kitniyot on Passover – are they really forbidden?