Seder traditions for us are an collection of practices that are Sephardic in origin, but for many of us these practices have grown and changed because they were practiced underground in either maranno or crypto-Jewish households. Remember: Sephardic Passover customs and traditions can vary from region to region, country to country, city to city, community to community, and family to family. The most basic difference between Sephardim and Ashkenazim pertains to kitniyot, which are eaten by Sephardim but not by Ashkenazi Jews. The literal translation of the word is "legumes," but the term is a catch-all for several varieties of grain or meal that are not actually chametz. These include rice, corn, millet, string beans, green peas and various kinds of dried beans, such as lentils, split peas, soybeans and chickpeas. The following is a selected list of Sephardic Passover customs and traditions: Kitniyot (Rice and Legumes at [...]
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Chametz is any food that contains wheat, barley, oats, spelt, or rye that has fermented. These particular grains will ferment by themselves in the presence of water. This process can begin in as little as 18 minutes. Obvious foods such as breads, cakes, pastries, pasta, cookies, crackers, pretzels, breaded foods, etc. must be consumed or disposed o ...
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