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RAChametz refers to any food made from five specific grains — wheat, barley, spelt, rye, and oats — that has come into contact with water and been allowed to ferment. The prohibition comes from the Torah, particularly in Book of Exodus, where Jews are commanded not only to avoid eating chametz during Passover but also not to own it. Even a small amount that has leavened is forbidden during the holiday.
The process that creates chametz is relatively quick: once flour from one of those grains mixes with water, fermentation can begin within about 18 minutes if not baked promptly. That’s why matzah — the unleavened bread eaten on Passover — is prepared under strict time supervision to prevent any rising. Foods like bread, pasta, beer, and most baked goods are therefore prohibited during the festival unless specially produced as kosher for Passover.
Before Passover, many observant Jews conduct a detailed search and removal of chametz from their homes, followed by either disposing of it or formally selling it to a non-Jew for the duration of the holiday. The concept is both practical and symbolic: physically removing leaven while also reflecting on themes of humility, freedom, and spiritual renewal.
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@rabbi.shimon
