There are five grains that according to Jewish law can be fermented and become hametz. These are wheat, barley, farro, oats and rye. These are the only grains that can be made into matzah. Millet came from China and India and was imported to the Mideast and Europe around 100 BCE Soybean and rice are Asian and only made their way to east Europe around 1000 CE Corn or Maize came from the Americas to Europe in 1500 CE Potatoes were the newest addition to the European diet, added around 1700 CE

Rabbis from the 3rd to 6th century had discussions that are recorded in the Talmud that allow the eating of millet and other grain-like plants during Passover. Then in the 13 century, Ashkenazic Rabbis decided that rice, dried beans, millet and lentils were too close in usage to the forbidden grains and people might get confused, so they included them as forbidden grains. In the 15th and 16th centuries, additions to the prohibited list included peas, caraway, fennel , mustard, garlic, corn and peanuts. These are collectively known as kitniyot.

Potatoes provide an interesting contrast. Potatoes can be used to make flour and by all reasoning should be not allowed. But when potatoes where introduced to Europe it quickly became a main staple of their diet. Rabbis in the 1800's were unwilling to expand the list of prohibited foods to include potatoes.

Today in Israel, as of December of 2015, the Committee on Jewish Law and Standards ruled that all kitniyot are now permitted on Passover.


haggadah Section: Maggid - Beginning