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What foods are forbidden for Passover?

During Passover, we are prohibited from eating foods that contain chametz. Chametz includes leavened bread, or anything else made with wheat, barley, oats, spelt, or rye. Ashkenazic tradition also places kitniyot in the list of prohibited Passover foods.

18doors.org - To Eat or Not To Eat: Passover Food Guidelines - 18Doors

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Reprinted with permission from JewishBoston.com. Written by editorial intern Michelle Goldberg.

March 31, 2011

It’s hard to keep track of what’s kosher and what’s not on Passover. No bread I understand, but what’s this I hear about corn syrup? What rules apply to me? To make it easy, here is a concise guide to eating on Passover. During Passover, we are prohibited from eating foods that contain chametz. Chametz includes leavened bread, or anything else made with wheat, barley, oats, spelt, or rye. Ashkenazic tradition also places kitniyot in the list of prohibited Passover foods. Rice, corn, soy, millet, beans, peas, and pretty much any other legume, or anything deriving from those products, like corn syrup, tofu, or soy oil, fall under this category. Similarly, seeds like mustard, sesame, and fennel are also avoided during Passover. Those lucky people who come from a Sephardic or Mizrachi background can eat all the kitniyot they want. Of course, that puts peanuts in a funny place, since we think of them as nuts but they really are legumes. A recent push by Ashkenazic authorities has put peanut products on the not-to-eat list, while the Conservative movement’s Committee on Jewish Law and Standards has permitted their use on Passover. I know, a bit confusing. As with other kitniyot, these prohibitions only apply to Jews of Ashkenazic heritage. Finally, remember to look on products like matzah flour, juices, wine, oil, candy, and soda for the Kosher for Passover certification. That can help you be sure. As with just about every possible topic in Judaism, how to keep kosher for Passover has multiple valid opinions and approaches. We encourage you to speak with a Rabbi to learn more, to answer any questions, and to help find your Passover approach. This post is indebted to the Rabbinical Assembly Pesah Guide 5771 by Rabbi Barry Starr and the CJLS Kashrut Subcommittee.

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What tree does manna come from?

An edible white honeylike substance known as manna forms drops on the stem of salt cedars, or French tamarisk trees (Tamarix gallica). A scale insect that feeds on tamarisks also secretes honeydew (a sweet by-product of digestion) known as manna.

britannica.com - manna | plant product | Britannica

manna, any of a variety of plants and plant products known for their sweet taste. Certain resins produced by the camel’s thorn plant (Alhagi maurorum) are known as manna; it is a spiny-branched shrub less than 1 metre (about 3 feet) tall and is native to Turkey. An edible white honeylike substance known as manna forms drops on the stem of salt cedars, or French tamarisk trees (Tamarix gallica). A scale insect that feeds on tamarisks also secretes honeydew (a sweet by-product of digestion) known as manna. The flowering ash, or manna ash (Fraxinus ornus), is the source of a sugar-alcohol, mannitol, which has been used medicinally. The substance is obtained for commercial exploitation by slashing the branches of the tree and collecting the juice that extrudes and hardens. This sweetish material is sold in the form of flakes (flake manna), fragments (common manna), or thick droplets (fat manna). Manna is also the common name for certain lichens of the genus Lecanora native to Turkey, especially L. esculenta. In the Middle East lichen bread and manna jelly are made from Lecanora species.

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