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The central mitzvah of the Passover holiday, after which the festival is named, is the korban Pesach--the Paschal sacrifice. Brought during Temple times, the korban is both an individual offering, which every Jew is obligated to participate in, as well as a communal offering (be-kinufya), i.e., it is offered individually by the entire community together. This dual nature is symbolic to the essence of the Yom Tov.
Pesach is the time of our redemption. An individual Jew by himself is not guaranteed redemption, for the promise of redemption belongs only to Klal Yisrael as a whole, which will inevitably be redeemed. Hence, each individual’s redemption depends on his participation in the community; if he is part of the community, he too merits salvation and redemption.
This may explain, as well, the reason the korban Pesach is eaten in a chaburah (group)—a requirement not found regarding other sacrifices. It may be precisely so that individuals join together in fulfilling the requirement to bring the korban Pesach. Because the korban Pesach has a communal dimension, it is not fitting that one person alone bring it as a purely private offering.
The korban Pesach thus represents the redemptive power of the Jewish people standing together in unity. By joining together, individuals attach themselves to the redemption that is promised to the nation as a whole.
The OU is an organization through which the efforts of its devoted individual staff members contribute to the strength of the entire community. This year, once again, OU Kosher presents our widely-read Passover Guide, just one example of the herculean efforts of our dedicated staff to not just administer and supervise tens of thousands of factories around the globe, but also to provide resources and information for kosher consumers and enable the proper observance of Passover throughout Klal Yisrael. Wishing all a chag kasher vesame’ach, and next year in Jerusalem!
Rabbi Menachem Genack CEO OU Kosher
The holiday of Pesach represents the birth of the Jewish nation. Most Jewish holidays include food as a component, however the special kosher for Pesach foods are at the very center of this Yom Tov celebration. This signals the fundamental place that kashrut plays in the establishment, preservation and advancement of our people.
In one of the final dialogues that Pharaoh shares with Moshe, and following seven difficult plagues, the Egyptian monarch finally accedes to the demand that he permit the children of Israel to worship its Creator in the desert. “Who from amongst you are those that you will take with you on this pilgrimage,” asks Pharaoh.
Moshe responds: ““With our youth and with our elders we will go, with our sons and with our daughters, for it is a holiday of Hashem for us.” Jewish holidays are inclusive family events, nowhere more pronounced than at the Pesach Seder. For all our internal differences as a people, kosher food can be a great unifier. It can bring us together and bridge the ideological, partisan and generational divisions that sometimes separate us.
Even after one hundred years, OU Kosher remains the global leader in kosher certification. While this is clearly the case in a quantitative matrixqualitatively OU is also at the forefront as the cutting-edge leader of the world of kashrut. With more than fifty rabbinic coordinators in our NY headquarters and many hundreds of rabbinic field representatives around the world, our vast collective experience and expertise help us to serve not just as the purveyor of kosher certified products worldwide, but also the ultimate resource to the entire world of kosher.
We thank you for the trust that you have placed in OU Kosher and look forward to continuing serving all of Klal Yisrael in providing it the highest levels of kashrus that are both reliable and reasonable.
Chag Kasher v’Sameach
Rabbi Moshe Elefant COO OU Kosher
HALACHIC TIMES T PASSOVER 2025/5785
CITIES*
ATLANTA
BALTIMORE
BOSTON
CHICAGO
CINCINNATI
CLEVELAND
COLUMBUS
DALLAS DENVER
HALIFAX
HARTFORD
HOUSTON
JERUSALEM
LAKEWOOD
LAS VEGAS
LOS ANGELES
MEMPHIS
MIAMI BEACH
MILWAUKEE
MINNEAPOLIS MONTREAL
NASSAU
OAK
PHILADELPHIA
PHOENIX
PITTSBURGH
PROVIDENCE
ROCHESTER
SAN FRANCISCO
SEATTLE
SILVER SPRING
SOUTH BEND
ST. LOUIS
TEANECK
TORONTO
VANCOUVER
LATEST TIME TO BURN CHAMETZ FRIDAY MORNING, APRIL11 CANDLE LIGHTING FOR SHABBAT FRIDAY EVENING, APRIL 11
TIME TO ANNUL CHAMETZ SHABBAT MORNING, APRIL12
AM
AM 11:39 AM 12:15 PM 12:10 PM 11:44 AM 11:12 AM 12:03 PM 11:29 AM 11:53 AM 11:53 AM 11:51 AM 11:51 AM 12:28 PM 11:45 AM 11:39 AM 12:00 PM 11:54 AM 12:10 PM
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WINNIPEG 12:34 PM
AM 12:09 PM 11:46 AM 12:18 PM 11:36 AM 11:52 AM 11:37 AM 11:49 AM 11:56 AM 12:18 PM 11:46 AM 12:07 PM 11:49 AM 11:49 AM 11:51 AM 12:27 PM 12:22 PM 11:56 AM 11:24 AM 12:15 PM 11:41 AM 12:05 PM 12:05 PM 12:03 PM 12:03 PM 12:40 PM 11:57 AM 11:51 AM 12:12 PM 12:06 PM 12:22 PM 7:48 PM 7:22 PM 7:03 PM 7:09 PM 7:53 PM 7:45 PM 7:48 PM 7:36 PM 7:16 PM 7:36 PM 7:09 PM 7:28 PM 6:25 PM 7:13 PM 6:53 PM 7:03 PM 7:11 PM 7:24 PM 7:12 PM 7:36 PM 7:17 PM 7:14 PM 7:13 PM 7:52 PM 7:31 PM 7:17 PM 6:38 PM 7:37 PM 7:04 PM 7:30 PM 7:24 PM 7:35 PM 7:23 PM 8:03 PM 7:16 PM 7:13 PM 7:38 PM 7:41 PM 7:58 PM
LATEST TIME FOR EATING CHAMETZ SHABBAT MORNING, APRIL12 MAGEN AVRAHAM 11:05 AM 10:32 AM 10:08 AM 10:15 AM 11:03 AM 10:51 AM 10:57 AM 10:54 AM 10:25 AM 10:38 AM 10:15 AM 10:50 AM 10:07 AM 10:22 AM 10:07 AM 10:20 AM 10:26 AM 10:50 AM 10:16 AM 10:36 AM 10:17 AM 10:18 AM 10:21 AM 10:57 AM 10:54 AM 10:26 AM 9:55 AM 10:45 AM 10:10 AM 10:34 AM 10:35 AM 10:31 AM 10:33 AM 11:09 AM 10:27 AM 10:21 AM 10:41 AM 10:33 AM 10:49 AM GRA 11:29 AM 10:56 AM 10:32 AM 10:39 AM 11:27 AM 11:15 AM 11:21 AM 11:18 AM 10:49 AM 11:02 AM 10:39 AM 11:14 AM 10:31 AM 10:46 AM 10:31 AM 10:44 AM 10:50 AM 11:14 AM 10:40 AM 11:00 AM 10:41 AM 10:42 AM 10:45 AM 11:21 AM 11:18 AM 10:50 AM 10:19 AM 11:09 AM 10:34 AM 10:58 AM 10:59 AM 10:55 AM 10:57 AM 11:33 AM 10:51 AM 10:45 AM 11:05 AM 10:57 AM 11:13 AM MAGEN AVRAHAM 12:21 PM 11:49 AM 11:27 AM 11:33 AM 12:21 PM 12:09 PM 12:15 PM 12:11 PM 11:43 AM 11:56 AM 11:33 AM 12:06 PM 11:23 AM 11:39 AM 11:24 AM 11:37 AM 11:43 AM 12:05 PM 11:34 AM 11:55 AM 11:36 AM 11:37 AM 11:39 AM 12:15 PM 12:10 PM 11:43 AM 11:12 AM 12:03 PM 11:28 AM 11:53 AM 11:53 AM 11:50 AM 11:51 AM 12:27 PM 11:44 AM 11:39 AM 12:00 PM 11:53 AM 12:09 PM GRA 12:33 PM 12:01 PM 11:39 AM 11:45 AM 12:33 PM 12:21 PM 12:27 PM 12:23 PM 11:55 AM 12:08 PM 11:45 AM 12:18 PM 11:35 AM 11:51 AM 11:36 AM 11:49 AM 11:55 AM 12:17 PM 11:46 AM 12:07 PM 11:48 AM 11:49 AM 11:51 AM 12:27 PM 12:22 PM 11:55 AM 11:24 AM 12:15 PM 11:40 AM 12:05 PM 12:05 PM 12:02 PM 12:03 PM 12:39 PM 11:56 AM 11:51 AM 12:12 PM 12:05 PM 12:21 PM
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Handy tips to prepare for Zman Cheiruteinu, the holiday of freedom
Among Passover’s different names, the moniker Zman Cheiruteinu, the Time of Our Freedom, seems paradoxical, considering the extensive energy, planning and physical work invested in preparing for the holiday. And yet, these incredible efforts help us to truly appreciate what it means to be free; when we finally sit down for the first Seder with family and friends after cleaning, cooking, toiveling, and running errands, we can at last enjoy the fruits of our labor to their fullest.
The following overview serves as a handy refresher about the mitzvot and customs related to Pesach. For any questions about Pesach observance, please consult an Orthodox rabbi.
When is Passover this year, and when is the latest I can eat chametz?
Passover takes place from the 15th through the 22nd of the Hebrew month of Nisan.
This year, Pesach 2025 falls on Motzei Shabbat, Saturday night, April 12, and lasts through Sunday, April 20.
It is forbidden to eat chametz as of Shabbat morning, April 12.
See page 4 for the corresponding zmanim (times).
What exactly is chametz?
Chametz, often referred to as “leaven,” is any food created by allowing grain (specifically wheat, oat, spelt, rye or barley) and water to ferment and rise. Common examples of chametz include bread, crackers, cookies, pretzels and pasta.
Even foods with minute amounts of chametz ingredients, or foods processed with utensils or machinery that are used for chametz, are not permissible for Pesach use. Practically speaking, any processed food not certified as kosher for Passover may include chametz ingredients and should not be eaten on Pesach. For a list of items that are acceptable despite being processed and not having a kosher for Passover certification, see page 36.
Is
my home kosher for Passover?
Keeping a year-round kosher home is not the same as a “kosher for Passover” home.
On Passover, eating chametz, or having chametz in your possession, is forbidden. This mitzvah takes up the bulk of our Pesach preparations, as we clean and search our homes, cars and offices to remove all remnants of edible chametz.
What does this look like in practice?
Maot Chitim — money for the poor
Before Pesach, it is customary to give Maot Chitim (literally, money for wheat) to the needy to help them to purchase matzot and other food for Pesach. OU’s Maot Chitim campaign efforts enable families affected by poverty to celebrate the holiday with dignity. Visit ou.org/passover-donate to participate in this meaningful mitzvah.
Cleaning
One’s entire home and car (and office, if you do not sell your chametz there) must be cleaned of all edible chametz. Check and clean out any place that may have come into contact with chametz during the year. (If you have kids at home, this might mean under beds and in closets, and in knapsacks.) Either clean all toys or set aside designated clean toys.
Selling
Rather than disposing of all of one’s chametz, it is customary to sell it to a non-Jew. Place chametz in a specially marked and sealed place, e.g.: a room or closet. That storage space can then be leased to a non-Jew for the duration of the holiday. Ask your Orthodox rabbi to help you arrange this. For guidelines on what can and should be sold, as well as tips for those whose custom is to not sell chametz, see page 36.
Different Utensils
Year-round cooking and eating utensils should not be used, and separate utensils should be purchased exclusively for Pesach use. (In some cases, year-round utensils may be kashered for Pesach, in consultation with a rabbi.) For more details, check out our “Kashering Primer” on page 44.
THE TIME IS ALIYAH:
The busy days before Pesach — special mitzvot and customs
Have you combed through every inch of your home for chametz, covered what may seem like every inch of your kitchen with aluminum foil, and searched every corner? You’re ready for the next step:
Ta’anit Bechorot - The Fast of the Firstborns
This year, Thursday, April 10, is a fast day for firstborn males. During the tenth plague, all the firstborns males in Egypt died. G-d passed over the homes of the Jews and spared their firstborns. To commemorate this, firstborns fast on Erev Pesach. Many congregations conduct a siyum. (The conclusion of a portion of Torah learning is a celebratory occasion that allows for a seudat mitzvah, a ritual feast). A siyum exempts firstborn males from fasting altogether.
Bedikat Chametz – the search for chametz
Using a candle or flashlight, we inspect our homes for any chametz that we might have overlooked. This year, Bedikat Chametz will take place on Thursday evening, April 10, after dark. Kol chamirah should be recited. Any chametz found should be set aside to be burned the next morning and the chametz that one plans to eat on Shabbat is also set aside.
Biur Chametz - burning the chametz
Most years, we burn the chametz on the morning of Erev Pesach. Since Erev Pesach falls on Shabbat this year, we will burn the chametz on the morning of Friday, April 11. Kol chamirah is not recited and rather will be said on Shabbat Morning. See page 4 for the latest time to burn your chametz
The first two days and the last two days
The first two days (sundown, Saturday night, April 12, through nightfall, Monday, April 14) and the last two days (sundown Friday night, April 18, through nightfall Sunday, April 20) are observed with Shabbat restrictions on work and creative activity. The exceptions are carrying, and the use of fire, which are both permitted (in certain circumstances) if needed for cooking and food preparation.
Chol Hamoed — The Intermediate Days
The intermediate days of Pesach (Monday night, April 14 – Friday, April 18) are considered “semi-festive.” Although they are the “weekdays” of the holiday, not all work, activities and crafts are permitted. The laws of Chol Hamoed are nuanced. An Orthodox rabbi will be able to give you detailed guidance. For more on the laws of Chol Hamoed, please visit oukosher.org/ cholhamoed
You’ve made it to the Seder!
The Mitzvot of the Seder
There are two Torah obligations and five rabbinical obligations to perform during the Seder.
Torah-based Mitzvot:
1. Relating the story of the Exodus (Maggid—reading from the Haggadah).
2. Eating matzah.
The Seder Plate
The Seder plate is arranged with symbolic foods that follow the order of the Haggadah. The prepared plate is placed in front of the leader of the Seder, who gives out the various foods to each participant.
What do we put on the Seder plate?
Charoset: a mixture of apples, nuts, wine, and cinnamon, symbolizing the bricks and mortar of ancient Egypt
Karpas: a vegetable (customarily parsley, radish, potato, or celery)
Maror: bitter herbs (may consist of romaine lettuce, endives, or pure horseradish)
Beitzah: a roasted egg
Zeroa: a piece of roasted or meat or poultry. There should be a kezayit of meat on the bone
Salt water: Place a bowl of salt water for dipping the karpas near the Seder plate.
Matzah
Three whole matzot are placed next to the Seder plate. We are commanded to eat matzah three times during the Seder:
1. At the start of the Seder meal (with a special bracha)
2. For korech (Hillel sandwich) together with the maror
3. For the afikomen (at the end of the meal)
For details on the specific amounts and requirements see “Sizing Up the Seder” on page 18.
Rabbinical Mitzvot:
1. Arbah Kosot: Drinking four cups of wine.
2. Maror: Eating bitter herbs.
3. Hallel: Reciting psalms of praise.
4. Afikoman: Eating an extra piece of matzah for dessert as a reminder of the Pesach offering.
5. Demonstrating acts of freedom like sitting with a pillow and leaning to the left when eating matzah and drinking wine.
Maror — Bitter herbs
Everyone is obligated to eat bitter herbs twice at each Seder:
1. A kezayit of maror, dipped in charoset
2. A second amount inside the matzah sandwich (korech)
Maror must be raw and unpreserved. Therefore, commercially prepared grated horseradish, which is packed in vinegar, may not be used for the mitzvah. For details on the specific amounts and requirements see “Sizing Up the Seder” on page 18.
This year, one should prepare ground maror before Shabbat and keep it in a sealed jar until the Seder to preserve the strength of the maror. If one is using romaine lettuce, it should be checked and dried before Shabbat. If it was not done before Shabbat, please see “When Shabbat is Erev Pesach” on page 20.
Telling the story of the Exodus and singing Hallel
We encourage young children to participate in the Seder to the best of their abilities. It is customary for the youngest person at the Seder to ask Ma Nishtana, the Four Questions.
We close the Seder with Hallel, which praises G-d and His special relationship with the people of Israel. The Seder traditionally concludes with singing (and dancing to) several lively songs that celebrate our treasured relationship with G-d.
When Passover ends
All dietary laws and restrictions remain in effect until nightfall after the eighth day of Pesach.
Chametz that was properly sold may only be eaten once the resale is confirmed by your rabbi (agent). Chametz that was in the possession of a Jew during Pesach is forbidden for consumption by any Jew, even after Pesach.
TALMUDIC MEASURE OF
SIZING UP THE SEDER
CUBIC CM (1 FL. OZ.)
CC (1.5 FL. OZ.)
CC (1.7 FL. OZ.)
* These measurements are approximate amounts since matzot vary in thickness. Handmade matzot can be considerably thicker than machine-made matzot, or vice versa
** For the first three cups, one must drink more than half the rivi’it. One should drink the entire fourth cup so as to be able to recite a bracha achrona
MATZAH & AFIKOMEN 6.25” X 7”
(1 oz. by weight)
MAROR 8” X 10”
(Leaves: 1 oz. by weight)
IF GROUND HORSERADISH:
volume of 1.1 oz./32 grams.If this is difficult one can use .7 oz./19 grams.
IF ROMAINE STALKS
(.75 oz. by weight)
Enough to fill 3” x 5” area
KORECH 4” X 7” (.64 oz. by weight)
THE DAY BEFORE:
An Ashkenazic and Sephardic Guide to Erev Pesach on Shabbat
By Rabbi Moshe Zywica
This year, erev Pesach falls on Shabbat.
No need to panic. With proper planning, you’ll have the opportunity to come to the Seder well rested, relaxed, and to fulfill the mitzvot of the evening with more feeling and greater enthusiasm. Here are some of the important things to know about the day.
It is permitted to eat chametz Shabbat Morning until the proper halachic time noted on page 4, yet we still burn the chametz searched for on Thursday evening (April 10) early on Friday morning (April 11). This is done to avoid confusion in years when erev Pesach does not fall on Shabbat. Yet, Kol Chamira (a statement of nullification of chametz in our possession), which is normally said while actually burning the chametz, is not said on Friday, but rather on Shabbat morning (April 12) before the end of the fifth halachic hour of the day (For your local time, see Halachic Times for Pesach on page 4).
Remember, not all chametz will be burned on Friday morning. We will need, and are allowed to consume, chametz (challah) on Shabbat.
Other erev Pesach restrictions, such as omitting Mizmor l’Todah and Laminatzai’ach from shacharit;
refraining from doing laundry and taking haircuts after chatzot (midday); and koshering pots and pans after chatzot are all still allowed since Friday is not erev Pesach.
This year the custom is for firstborn males to fast on Thursday. We move the fast from Friday to Thursday to avoid starting Shabbat while fasting. Bedikat Chametz (the search for chametz), as mentioned above, is performed Thursday evening with a beracha. If it is too difficult to fast until after Bedikat Chametz, it is permissible to snack before beginning the bedikah.
As in any other year, firstborn males may participate in a siyum on Thursday, which would exempt them from fasting altogether. According to the Yalkut Yosef Moadim, (in the section on Taanit Bechorot 19), the rule for Sephardim is that this year a father is not required to attend a siyum on behalf of his firstborn son if the son is still a minor.
It is preferable that Seder preparations (the shank bone, charoset, maror, roasted egg, saltwater and checking the romaine lettuce) be completed on Friday, since it is prohibited to prepare on Shabbat for the next day (hachana). Even a nap on Shabbat might be considered hachana if one verbalizes that it is being taken with the intention of remaining alert and awake for the Seder.
While it would be permitted to prepare some Seder items on Saturday night, that would undoubtedly delay the start of the Seder. Since so much of the Seder focuses on educating children and their experience of the Seder with their families, it is important to start the Seder as soon as possible before children fall asleep.
According to the Vilna Gaon, horseradish should be grated immediately before the Seder so that it will be sharp. Others say it should be grated before Shabbat and stored in a sealed jar to maintain the sharpness as much as possible.
If you forgot to prepare horseradish before Shabbat and would need to grate on yom tov, the grating
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should preferably be done with a shinui (deviation, such as grating on a paper towel or turning the grater upside down). Romaine lettuce that requires checking for infestation should be checked before Shabbat, since it is a process that shouldn’t be rushed. It is important to drain and/or dry the lettuce very well, since water might accumulate in the storage container, and any parts of the lettuce that soak in water for more than twenty-four hours may not be used for maror. If a person needs to check lettuce on yom tov, the thrip cloth method should be avoided due to various halachic considerations regarding yom tov.
If salt water was not prepared in advance, it can be made on yom tov, though some recommend using a shinui by putting the water in the vessel before the salt. If charoset needs to be prepared before the Seder, the fruit may be diced on yom tov, but the nuts should be ground with a shinui such as crushing in a bag. No deviation is needed when adding the wine.
The shank bone and egg roasted on yom tov offer a unique set of restrictions. If roasted on yom tov, they must be eaten on that day of yom tov; and, since we refrain from eating roasted meat or chicken at the Seder, the shank bone that was prepared Saturday night must then be eaten at the Sunday daytime meal. While the egg can be eaten at the seder. In general, we may not prepare food on the first day of yom tov if the intention is to consume it on the second day or after yom tov; therefore, all Seder foods should either be prepared before Shabbat or on each Seder night and consumed that night or, for the shank bone, at the following luncheon meal.
It is permitted and expected that challah and possibly chametz foods will be eaten both on Friday night and at the early start of the Shabbat day meal. Most will prepare kosher for Pesach foods and eat on Pesach dishware with the challah being the outstanding chametz.
The challah should be cut and eaten over disposable napkins or paper towels to separate it from the Pesach food and dishes. It is recommended to wash your hands and rinse your mouth after eating the challah and commencing with the meal on Pesach dishes. Crumbs from the challah, dishes, table, or floor should be swept up and flushed down the toilet before the end of the fifth hour on Shabbat morning.
Remember to clean the broom of crumbs afterward. Sephardic communities traditionally recite haMotzi on water challah throughout the year, which can result
If you are hesitant to introduce challah into your kosher for Passover home, you can use kosher for Passover egg matzah for lechem mishnah. Ordinarily, the bracha for egg matzah is Borei minei mezonot. However, Rav Moshe Feinstein, zt”l, writes (Igros Moshe) that if egg matzah is used for lechem mishnah for a Shabbat meal, the bracha is hamotzi.
in significant crumbs. Therefore, Sephardic poskim recommend using pita bread on Shabbat to avoid this issue. Larger pieces of chametz may be broken into smaller pieces and flushed as well. Alternatively, large pieces of chametz may be placed in outdoor garbage pails, provided there is an eruv, but the chametz must be rendered inedible by pouring bleach or ammonia over the entire surface of the chametz. These fluids must be designated for that use before Shabbat. Otherwise, they would be muktzah.
It is permitted to brush your teeth with a dry toothbrush that was designated for Shabbat use to rid your mouth of chametz
If you are hesitant to introduce challah into your kosher for Pesach home, you can use kosher for Pesach egg matzah for lechem mishnah. Ordinarily, the bracha for egg matzah is Borei minei mezonot. However, Rav Moshe Feinstein, zt”l, writes (Igros Moshe) that if egg matzah is used for lechem mishnah for a Shabbat meal, the bracha is hamotzi.
It’s important to eat at least a k’baitza (a little more than two ounces) of egg matzah, in addition to other foods that will be served at the meal, to substantiate the meal and justify the hamotzi However, for Ashkenazim, the
egg matzah—like challah—can only be eaten during the time frame that chametz can be consumed. According to the opinion of the Chazon Ovadia (Laws of Erev Pesach that falls on Shabbat, footnote 11), the rule for Sephardim is that you would be required to consume four baitzim (approximately six ounces) in order to say hamotzi. However, due to the difficulty of this requirement, it is not recommended.
Now that we’ve covered the before, and most of the during, of this most unique Shabbat, how do we end it? Can we eat a proper seuda shelishit? If so, how?
Most Poskim say that seuda shelishit should be eaten throughout the year after midday, and some maintain that bread must be eaten at the meal.Under normal circumstances, on a regular Shabbat, we can eat seuda shelishit on Shabbat afternoon following mincha using lechem mishnah bread, as we do at the other meals on Shabbat. That fulfills the mitzvah of Shabbat’s third meal in the best possible way – satisfying both requirements of
eating bread and eating it after chatzot (midday). Alas, this is not possible when Shabbat occurs on erev Pesach when we; 1) are not permitted to eat chametz — bread or egg matzah beyond four hours into the day, and 2) cannot eat regular matzah at all the entire day.
To fulfill the requirement for the seuda shelishit meal this year, one should eat fish, meat, or cooked fruits and vegetables.
Since there are opinions that seuda shelishit can be fulfilled earlier in the day, many will also divide the morning meal into two parts. We can recite Kiddush and haMotzi, eat one course and then recite Birkat Hamazon. After a break of one-half hour, we can wash again, say haMotzi, eat the rest of the meal and then recite Birkat Hamazon. Once again being mindful that the challah or egg matzah that would be used for lechem mishnah is consumed before the fourth hour.
Sephardic customs provided by Rabbi Rachamim Churba, Rabbi of Homecrest Congregation.
When does the Seder Actually End?
An Exploration of Nirtza
By Rabbi Eli Gersten
The Haggadah’s final chapter, Nirtza, is comprised of a series of poems. Some are written in Aramaic and are enigmatic and mystical in nature. In the spirit of the Seder, I present four questions and answers that may help us to better understand this part of the Haggadah:
1
What does Nirtza mean?
The word Nirtza means pleasing. In this context, we recite it as a prayer that Hashem will find our Seder service pleasing, which we emphasize in Nirtza’s opening paragraph, “Chasal Siddur Pesach K’hilchato”; We have completed the order of the Pesach according to its laws, and Hashem should therefore bless us with the ability to serve Him fully with our return from Exile.
2
How did Nirtza get its name?
In many early editions of the Haggadah, before “Chasal Siddur Pesach” there is a preceding statement: “Hashem will surely find your actions ‘pleasing’ if you have followed this order.” It seems that this statement was added as an explanation for the word Nirtza. The term Nirtza, pleasing, does not refer to the poetry within the chapter, rather, it refers to our wish that Hashem find all the chapters recited during the entire Seder pleasing.
3
What is Nirtza’s connection to the story of Yetziat Mitzrayim, and the main structure of the Haggadah?
The original text of the Haggadah ended with Hallel, and did not include the piyyutim of Nirtza. The Rambam, for example, ends his explanation of the Seder with Hallel and its accompanying cups of wine. However, the tradition has been to conclude the Haggadah with “Chasal Siddur Pesach” and other piyyutim, each according to their tradition. Commentators maintain that one should not change the piyyutim that one’s family customarily recites, for they are considered a minhag, which is binding. However, if one is not well, or has difficulty staying up beyond Hallel, one may go to sleep after Hallel. The Chasam Sofer’s wife would go to sleep after Hallel, and
certain communities today do not recite any piyyutim following it.
The opening paragraph of Nirtza, “Chasal Siddur Pesach”, was adapted from a piyyut written by Rav Yosef Tov Olam in the 11th century. The original piyyut was intended to be recited on Shabbat Hagadol. Its original meaning was that in the merit of having completed our preparations for the Seder, we should be able to fulfill all the mitzvot of Seder night.
Some commentators, including the Maharal MiPrague, believe that Nirtza is not an independent section of the Haggadah, since it does not seem to fulfill a specific obligation like the other chapters. They explain that Nirtza is a continuation of the praises of Hallel. According to this view, we can understand that the purpose of Nirtza’s poetry is to offer further praises to Hashem. The piyyutim, such as “Adir Bi’melucha” (Mighty in His Kingship), and “Adir Hu” (Mighty is He), which enumerate the praises of Hashem, clearly follow this approach.
However, other commentators, including the Chayei Adam, count Nirtza as a separate section which continues the fulfillment of the obligation to discuss Yetziat Mitzrayim the entire night until one is overtaken by sleep. This includes the recitation of Shir HaShirim (The Song of Songs), which is printed at the end of many Haggadahs. The piyyutim, such as “Vayehi B’chatzi Ha’lyla” (And it was at Midnight), “Zevach Pesach,” which recount the numerous times throughout the generations that Hashem has redeemed us, as well as Shir HaShirim, which speaks of our exile and redemption, seem to follow this approach.
The last two piyyutim commonly recited at the Seder are “Echad Mi Yodeya” and “Chad Gadya.” The Chida writes very harshly against those who might trivialize or disparage these piyyutim, which have inspired a multitude of interpretations from some of the greatest rabbis.
According to the Chida, one great Kabbalist wrote 10 mystical
explanations for “Chad Gadya.” The Vilna Gaon also wrote a famous interpretation of “Chad Gadya,” which traces Jewish history from the purchase of the birthright (symbolized by the goat) by our forefather Yaakov (the father), to our descent into Egypt (the dog), to our redemption via Moshe’s staff (the stick), until our ultimate redemption by Hashem.
4Why
does Nirtza officially mark the Seder’s end?
Nirtza should not be understood as the end of the Seder, but rather a transitional step. With the completion of Hallel, we have finished reading the scripted praises and narratives of the Haggadah. Now is our opportunity to offer our own insights into Yetziyas Mitzrayim, and to praise Hashem with songs, especially Shir HaShirim, for as long as we can, until we are overtaken by sleep.
May our service be found pleasing.
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AGRICULTURAL
The Implications of Hydroponics and Indoor Farming on Maror
By Rabbi David Bistricer
Beyond the conventional methods of growing vegetables in an open field with soil, new technologies are enhancing the agricultural industry. For example, innovations have been designed to produce higher-quality products with greater consistency, and a longer shelf-life. While these advancements have created agricultural revolutions that are much to the consumers’ benefit, they also have their own set of kashrus implications. Here, we will explore the use of indoor-farmed lettuce, to fulfill the mitzvah of maror.
Over time, farms have incorporated new agricultural methods in line with technological advancements. Indoor farming, for example, has become an increasingly popular
industry trend. This technique consists of growing plants indoors in greenhouses, under controlled conditions. Greenhouses are enclosed, transparent structures typically constructed from glass or plastic. Their ability to absorb heat from the sun, while protecting plants from outside elements, has proven to yield more consistent and higherquality products year-round. Although greenhouses are becoming increasingly popular, they’ve existed in some form for centuries.
Indoor vertical farming is a much more recent innovation. This technique typically centers on the use of verticallystacked layers of trays found in both warehouses and greenhouses.
Indoor farming employs multiple technologies: Hydroponics involves growing plants using a water-based nutrient solution, often with an additional growing medium other than soil, such as peat moss or coconut coir, a fiber. Aeroponics is a method of growing plants by suspending roots in the air which are irrigated with a nutrient-dense mist.
Vegetables grown via hydroponics or aeroponics present an interesting question around the appropriate blessing (beracha rishonah) to recite prior to consumption. On one hand, vegetables typically fall into a category of something that is grown in the ground.
It seems, then, that the proper blessing on any vegetable should be borei pri ha’adamah.
However, these vegetables are not grown in the ground, but rather through specialized technology with a water-based medium. Therefore, perhaps the proper blessing should be shehakol.
This question has been discussed by contemporary halachic authorities, who take different positions on the issue. Some rule
There are numerous halachic authorities that permit using hydroponically grown lettuce for maror at the Passover seder. However, since there is an opinion that appears to suggest otherwise, Rav Yisroel Belsky zt”l maintained that it is proper to use conventionally grown lettuce from soil for the Passover seder.
Does Hydroponics Eliminate Infestation Concerns?
Consumers should be aware that indoor-grown vegetables may still be exposed to insects, even under controlled conditions. There is OUP certified lettuce for Passover, but those packages that do not have certification should be washed and checked before use.
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that the proper blessing should be borei pri ha’adamah 1. The simple reasoning is that the blessing is intended for all vegetables as part of one category and the growing medium should not be a factor. However, others disagree, and suggest that the proper blessing is shehakol 2. Hydroponically grown vegetables in this sense may be compared to mushrooms, which are also not grown in the ground and require a blessing of shehakol 3
There are numerous halachic authorities that permit using hydroponically grown lettuce for maror at the Pesach seder.4 However, since there is an opinion that appears to suggest otherwise 5, Rav Yisroel Belsky zt”l maintained that it is proper to use conventionally grown lettuce from soil for the Pesach seder.
[1] Shut Shevet HaLevi 1:205) and Teshuvos VeHanhagos 2:149
[2] Chayei Adom (51:17) and Yechaveh Da’as 6:12
[3] Tractate Berachos 40b
[4] Keren Orah Menachos (70a), Chazon Ish Kelaim 13:16, Mikraei Kodesh, Pesach 2:12, Halichos Shlomo (7:20), Ashrei Haish p. 408
[5] Nishmas Adom Hilchos Lulav 152
CHECKING LETTUCE FOR BUGS
Romaine lettuce is commonly used for maror. Below are step–by-step recommendations on how to properly check romaine lettuce for insects. The basic instructions apply to any kind of romaine lettuce, no matter how it grows:
1. Cut off the lettuce base and separate the leaves from one another.
2. Soak the leaves in a solution of cold water and soap. The proper amount of soap has been added when some bubbles are observed in the water.
3. Agitate the lettuce leaves in the soapy solution.
4. Spread each leaf, taking care to expose all its curls and crevices. Using a heavy stream of water or sink hose, remove all foreign matter and soap from both sides of each leaf. Alternatively, a vegetable brush may be used on both sides of the leaf.
5. Leaves should be checked over a light box or against strong overhead lighting to verify that the washing procedure has been effective. Pay careful attention to the folds and crevices in the leaf where insects have been known to hold tightly through several washings.
Occasionally, worms may be found in burrows within the body of a leaf. Look for a narrow translucent burrow, speckled with black dots that break up the deep green color of the leaf. These burrows will often trap the worm within the leaf. To rid the leaf of these worms, carefully slit the bumpy part within the burrow with a sharp knife and remove the worm. It is important to note that many of these varieties feature curly leaves with many folds in which the insects tend to hide. It is therefore recommended that they be washed and checked with extreme caution.
An alternative method of checking lettuce that has become increasingly popular involves the use of a mesh cloth. The basic method consists of agitating and soaking leafy produce for a few minutes in cold water containing soap or vegetable wash, and draining the water through a mesh cloth placed between two large strainers. After draining the water, the mesh cloth is placed on a light box to inspect for any possible insects that were dislodged from the produce into the water.
Aphid Worm
LATZA MATZA
PLANNING TO EAT ON PESACH? PREPARED MEALS PREPARE YOURSELF FIRST!
By Rabbi Dov Schreier
After their exodus from Egypt, Am Yisrael enjoyed miraculous manna from heaven for 40 years in the desert. Today, when we celebrate Pesach away from home, we often have access to fresh, frozen, or shelf-stable kosher food of the highest standards, with unprecedented ease. Much planning, effort and logistical know-how on the part of kosher food manufacturers and consumers make that possible.
Airlines, trains and even hotels frequently accommodate travelers’ requests for pre-ordered kosher meals. These meals are often produced at great distances and shipped far in advance. This is often true regarding meals for those who, unfortunately, will need to be in the hospital over Pesach.
While consumers should be especially cautious year-round when ordering, heating, and consuming these prepared meals, extra precautions are necessary during Pesach.
In the kosher foodservice business, as the Chanukah holiday concludes, many turn their attention to preparing food for the other eight-day holiday in the spring -- Pesach. OU Kosher meals are prepared in dedicated warehouses under full-time Rabbinic supervision. Before preparing OU Kosher for Passover meals, facilities undergo koshering procedures. These entail a shutdown of the sites, and the cleaning and sterilizing of equipment by specially trained individuals.
Certain pieces of equipment (i.e. commercial fryers, sheet pans) that cannot be properly koshered, are substituted with dedicated Passover replacements. Following these procedures, the premises remain “Passover-dedicated” for a number of weeks, or even months. Manufacturers often choose a slow season, such as mid-winter, to produce Kosher for Passover food products. Oftentimes, these warehouses revert back to nonPassover foodservice well before the holiday.
Kosher for Passover prepared meals must be clearly distinguishable from the non-Passover fare. As with all packaged products, to avoid consumer confusion, the Kosher for Passover marking must be obvious to both the vendor and the final consumer.
Whereas consumers decide which products to purchase for Pesach based on their recognition of products’ kosher for Passover status, in the case of prepared meals, it is often an airline, hospital or hotel middleman who purchases and provides the meal to you.
The consumer is therefore at the mercy of the middleman’s discretion. Accordingly, greater lead time and the ability to make specific requests as far in advance as possible increase the likelihood that a kosher for Passover meal will be obtained by the middleman. Remember that prepared meals (both regular and kosher for
Passover) are often stored in freezers and pulled randomly without much thought given to Pesach’s strict halachic guidelines.
Note that while the packaging of prepared kosher meals is intended to be tamper-proof, packages are not bulletproof. As such, if, during handling, a hot tray becomes punctured, the puncture can materially affect the meal’s kosher status. This is all-themore sensitive on Pesach, when the rules of nullification (bitul 1:60) do not apply.
Even with all of our good intentions and pre-planning, mistakes in obtaining kosher for Passover meals can happen. It’s always a good idea to anticipate this possibility and bring along provisions from home in the event that things do not go as planned.
Passover Happy
From our family to yours.
CHAMETZ:
When to Peddle & When to Purge
By Rabbi Gavriel Price
Acommon method of relinquishing ownership of chametz is to sell it, typically through an agent (a rabbi) to a nonJew. The chametz remains in the house, in a closed-off area (e.g. a closet) that has been rented to its new owner. After Pesach, the rental period ends and the agent purchases the chametz back on behalf of the original owner.
This option is time-honored and halachically acceptable. Some, however, do not want to rely on such a sale for chametz that, on a Torah level, we are required to remove from our possession.
The Torah prohibition against owning chametz applies not only to obvious chametz such as bread, pretzels or cookies, but to any product that contains a chametz ingredient that constitutes a k’zayit within that product. Licorice, for example, which
contains a significant amount of flour in its dough, would not be sold according to this position but should, instead, be eaten before Pesach, burned, or otherwise destroyed. Such products are considered chametz gamur — “real” chametz.
If the food is only safek chametz (that is, there is some doubt as to whether it is chametz at all), it may be included in the sale even according to those individuals who avoid the sale of chametz gamur
The foods listed in the chart on page 39 are identified either as chametz gamur and, according to the stringent position, should not be included in a sale, or “not chametz gamur,” and may be included in a sale.
Many people who avoid selling chametz gamur nonetheless have a family custom to sell their whiskey.
The Torah prohibition against owning chametz applies not only to obvious chametz such as bread, pretzels or cookies, but to any product that contains a chametz ingredient that constitutes a k’zayit within that product.
Because of global variations in raw material sourcing, this chart ONLY APPLIES TO PRODUCTS MANUFACTURED IN THE USA
PRODUCT STATUS
Baker’s Yeast Not Chametz Gamur
Baking Powder Not Chametz Gamur
Baking Soda Not Chametz Gamur
Barley (Pearled) Not Chametz Gamur 1
Beer Chametz Gamur
Bourbon Chametz Gamur 2
Brewer’s Yeast Chametz Gamur
Cereals in which wheat, barley, oats, rye, or spelt are primary ingredients Chametz Gamur
Cereals in which wheat, barley, oats, rye, or spelt are secondary ingredients Chametz Gamur
Chocolate (provided there is no wafer or flour as an ingredient) Not Chametz Gamur
Corn Flakes Not Chametz Gamur 3
Cosmetics Not Chametz Gamur
Duck Sauce Not Chametz Gamur
Farfel Chametz Gamur
Flour Not Chametz Gamur 4
Flour, Whole Wheat Not Chametz Gamur 5
Flour, Bleached Not Chametz Gamur 6
Flour, Rye Not Chametz Gamur 7
Flour, Spelt Not Chametz Gamur 8
Flour (as an ingredient in processed food) Chametz Gamur 9
Ice Cream (with the exception of Cookies & Cream) Not Chametz Gamur
Ices Not Chametz Gamur
Ketchup Not Chametz Gamur
Licorice Chametz Gamur
Maltodextrin Not Chametz Gamur
Maltodextrin (non-GMO) Chametz Gamur 10
Matzah (not for Pesach) Chametz Gamur
Mayonnaise Not Chametz Gamur
Medications
(Capsules, Pills, Tablets) Not Chametz Gamur
Mouthwash Not Chametz Gamur
Mustard Not Chametz Gamur
Nutritional Yeast Not Chametz Gamur
Oats: Instant, Rolled Chametz Gamur
Oatmeal Chametz Gamur
PRODUCT STATUS
Onion Ring Snacks (when containing wheat as an ingredient) Chametz Gamur
Pasta Sauce Not Chametz Gamur
Popcorn Not Chametz Gamur
Potato Chips Not Chametz Gamur
Pickles Not Chametz Gamur
Probiotics Not Chametz Gamur
Rice Krispies Not Chametz Gamur 3
Rum Not Chametz Gamur
Salad Dressing Not Chametz Gamur
Scotch Chametz Gamur 2
Soy Sauce Chametz Gamur 11
Starch (also referred to as food starch) Not Chametz Gamur
Starch (non-GMO) Chametz Gamur 10
Tequila Not Chametz Gamur
Toothpaste Not Chametz Gamur
Vanilla Extract Not Chametz Gamur
Vinegar Not Chametz Gamur
Wheat Germ Not Chametz Gamur 12
Whip Toppings Not Chametz Gamur
1. The processing of pearled barley is mechanical and does not require the use of water.
2. Follow family custom.
3. Although malt in corn flakes and crispy rice products is present at more than one-sixtieth of the product, in standard packaging the malt is less than one k’zayit of the package.
4. Contemporary milling production consists of a tempering process that renders flour only safek chametz and flour can therefore be included in a sale.
5. Whole wheat flour has the status of standard flour and undergoes a process that renders it safek chametz.
6. Bleached flour has the same status as standard flour (the actual bleaching does not render flour chametz gamur)
7. Rye flour does not undergo the tempering process that renders standard flour safek chametz.
8. Spelt flour does not undergo the tempering process that renders standard flour safek chametz
9. Flour as an ingredient in processed food is typically exposed to some form of moisture and should be assumed to be chametz.
10. Typically, non-GMO starch and starch derivatives (like maltodextrin) are sourced from Europe, and should be assumed to be chametz
11. Wheat is used in traditional soy sauce production.
12. Wheat germ is a byproduct of the milling process; see footnote 4.
MAKING PESACH POSSIBLE:
NO PESACH KITCHEN? NO PROBLEM!
By Deena Friedman
Hosting and making Pesach is a unique challenge because it does not allow for much advance preparation. Typically before a holiday we cook and freeze, often doubling our recipes, thereby taking the load off the immediate holiday preparation. While similar advance preparation can’t be done to the same extent for Pesach, there are ways to prepare for Pesach without a Pesach kitchen, that will help make the holiday a little bit easier.
As a busy mom with five kids who also hosts her extended family for Pesach, I began thinking of ways to prepare some dishes in advance of the kitchen turnover in order to make my Pesach preparation more manageable. Doing even a few things ahead of time and checking them off the list helped to put me at ease and feel that I could get it all done!
The first step to advance Pesach preparations before the kitchen is turned over, is to find the right spot
at which to work, such as a large island or kitchen table with enough space. Fully cover the workspace with a disposable tablecloth. This will be your kosher for Pesach workstation. To ensure that every inch of space is covered, use a large surface rather than a small spot. Making dishes that can be prepped in an aluminum tin or using other disposable items makes it possible to make a Pesach dish without any Pesach supplies.
The Following are two recipes I make annually and freeze before baking or cooking other dishes. As the holiday gets closer, I use the same techniques but kasher one of my ovens for Pesach and can make and freeze even more ahead of time. Even without a double oven, and even if your oven isn’t Pesach-ready, these dishes may be frozen in advance. Videos of these dishes being prepped are available on my Instagram account @fun.in.the.bc.
Blintz souffle is a delicious dairy delight that is semi-homemade and comes together in minutes. Premade
Find the right spot at which to work, such as a large island or kitchen table with enough space. Fully cover the workspace with a disposable tablecloth. This will be your kosher for Pesach workstation.
kosher for Pesach blintzes can be found in the frozen section of most kosher markets. Everything will be prepped in an aluminum 9x13 pan, using either disposable measuring cups or even a standard plastic cup, as measurements don’t have to be exact. A plastic spoon will work in place of a tablespoon.
Meatballs are the perfect family-friendly and Seder-friendly dish that I serve at just about every holiday. Prepping the meatballs in advance allows for a main dish to be checked off!
The most tedious part of making meatballs is preparing the meat and rolling it into balls. As the busy days before Pesach approach, rolling meatballs is the last thing I want to be doing! I therefore prepare the meatballs and freeze them raw, so they are ready to go into a supersimple sweet and sour sauce on the stove, once the kitchen is kashered.
Purchase kosher for Pesach chopped meat which can typically be found weeks in advance of Pesach.
THE SIMPLY JEWISH HAGGADAH
“This is a wonderful work and one must say to the author,“yasher koach”-more power to you.”
– Rav Dovid Cohen, Congregation Gvul Yaabetz
“No longer just a recounting of an ancient tale, but a relevant modern-day experience with profound lessons for our lives today.”
– Lori Palatnik, Director of The Jewish Women’s Renaissance Project
“Whether you are a novice or have been attending Passover Seders for many years, The Simply Jewish Haggadah will help you and your family have a more meaningful and authentic Seder. It guides you through the Seder, telling you what you are supposed to do, when you are supposed to do it, and most importantly, why we perform the various rituals.”
─ Senator Joseph Lieberman z”l
• Share recipes from award-winning author Jamie Geller
• Inspiring Passover related stories
• An in-depth look at the ten plagues and the Exodus
• Beautiful, hardcover color Haggadah
Note: All ingredients must be kosher for Passover.
BLINTZ SOUFFLE
2 boxes kosher for Pesach blintzes
1 cup sour cream
¼ cup sugar
¼ cup orange juice
4 eggs
2 tbsp oil
2 tsp vanilla
⅛ tsp salt
Use either disposable measuring cups or even a standard plastic cup, as measurements don’t have to be exact. A plastic spoon will work in place of a tablespoon.
In an aluminum 9X13 tin, combine the sour cream, sugar, orange juice, eggs, oil, vanilla,and salt.
Add in 2 boxes frozen blintzes; I like to alternate a fruit blintz and cheese blintz. Push the blintzes down into the mixture and use a spoon to put some over the top.
Sprinkle sugar and cinnamon over the top. Cover tightly and label, “Needs to be baked” before freezing, as a reminder to bake this dish once your oven is kosher for Pesach! I At that point, thaw the blintz souffle, bring it to room temperature, and bake it at 350° for 45 minutes until puffed and golden.
MEATBALLS
1 pound kosher for Pesach chopped meat
1 cup kosher for Pesach breadcrumbs
1 onion, finely diced
In a disposable aluminum 9 x13 pan, on a completely covered surface, prepare the meat mixture. 1
Roll the meat mixture into balls and place them on a second disposable aluminum baking sheet. Put the meatballs into the freezer on the baking sheet. Once frozen, transfer them to a Ziploc bag. Once the stove is kashered, the meatballs can be cooked frozen directly in the sauce. I will even prepare the meatballs in the sauce and if not needed until the end of the chag, the meatballs can be frozen in the sauce and will still taste great once defrosted.
1 egg
Salt and garlic powder
Sweet and Sour Sauce
2 jars marinara sauce 1 can cranberry sauce
Pour the marinara sauce into a pot and melt the cranberry sauce in it. Place frozen meatballs into the sauce and bring to a boil. Once boiling, lower heat to a simmer, cover the pot, and cook for an hour.
Making Pesach more manageable takes a little extra thought and organization but can help make Pesach a lot less overwhelming. Thinking outside the box and getting creative can ensure a holiday preparation that is doable and even enjoyable. Chag sameach!
OU PRESS
Haggadot for the Ages - And All Ages
The Seder Night: An Exalted Evening
The profound teachings of Rabbi Joseph B. Soloveitchik on the Haggadah, edited by Rabbi Menachem Genack. Bring the insight of the Rav to your Seder.
Haggadat Mesorat HaRav
An all-Hebrew edition of The Seder Night: An Exalted Evening, with an expanded commentary and additional insights of the Rav on the Haggadah.
of Rabbi Joseph B. Soloveitchik on the Haggadah, edited by Rabbi Menachem Genack. Bring the insight of the Rav to your Seder.
The Royal Table: A Passover Haggadah
The insights of Rabbi Norman Lamm on the Haggadah, edited by Dr. Joel B. Wolowelsky.
The insights of Rabbi Norman Lamm on the Haggadah, edited by Dr. Joel B. Wolowelsky. Experience Rabbi Lamm’s eloquence at your Seder.
Seder Talk: A Conversational Haggada
Renowned educator Dr. Erica Brown offers a fresh and original approach to the Haggada. Engage your heart as well as your mind.
Unlocking the Haggada
Rabbi Shmuel Goldin focuses on the big picture of what the Seder is all about. The perfect accompaniment for the extraordinary journey which is the Passover Seder.
Shalom Rav Haggada
Rabbi Shalom Rosner’s inspiring and thoughtprovoking ideas on the Haggada, selected and adapted by Marc Lesnick. Drawing on an extraordinarily wide spectrum of sources, this commentary presents relevant and refreshing insights for every seder.
Rabbinic Coordinator Rabbi Mordechai Stareshefsky discussing the permissibility of vitamins and nutritionals at a Pre-Pesach shiur at Rabbi Rottenberg’s shul in Tom’s River, NJ.
OU Kosher continues to Elevate Kashrus Across America
OU Kosher, the world’s largest and most widely recognized kosher certification agency, is taking its Kashrus Across America initiative to new heights. As part of its ASK OU (Advanced Seminars in Kashrus) educational programs, this expansion aims to provide deeper, more hands-on learning experiences about the complexities of kosher certification.
NY
Rabbi Moshe Elefant, OU Kosher’s Chief Operating Officer, explains, “We’re not just sharing information— we’re empowering consumers, communities and Rabbis with the knowledge they need to make informed kosher decisions every day.”
Rabbi Eli Eleff, OU Kosher’s Managing Director of Community Relations, adds, “Understanding kosher is more than recognizing a symbol on a package. It’s about educating consumers so they can appreciate the meticulous work that ensures the highest standards of kashrus.”
PHOENIX, AZ
FL
Rabbinic Coordinator Rabbi Chaim Goldberg, speaking to the bachurim of the Lubavitch yeshiva in Scottsdale, AZ.
TUCSON, AZ
Rabbinic Coordinator Rabbi Mordechai Stareshefsky regaling the students of Bais Yaakov of Miami with tales of kashrus certification. In attendance was Mrs. Sara Hindy Gross, General Studies Principal and daughter of OU Posek, HaRav Chaim Yisroel Belsky, zt”l.
Rabbi Chaim Goldberg, Rabbinic Coordinator, demonstrating how to identify scales on a fish at the Mirrer Yeshiva Ketana in Brooklyn, NY
Rabbi Eli Eleff, Mangaging Director, OU Kosher Community Relations, presenting at the newly founded Kollel of Tucson, TX
MIAMI,
TOMS RIVER, NJ
BROOKLYN,
Rabbinic Coordinator Rabbi Chaim Loike and fine feathered friends, with the winner of the brachot contest from both SAR Academy and RAMAZ. OU HEADQUARTERS, NYC
Tolayim Expert Rabbi Raphael Sliw presenting on bug infestation at Congregation Shomrei Torah in Fair Lawn, NJ.
OU HEADQUARTERS, NYC
Rabbi Menachem Genack, CEO, OU Kosher discussing the state of global kosher certification with the 11th grade of Bruriah High School for Girls.
Rabbi Eli Gersten, Rabbinic Coordinator speaking at Pre-Pesach event at Bais Medrash of Albert, Lakewood, NJ.
Rabbinic Field Representative Rabbi Ahron Mendelsohn demonstrating how to kasher equipment.
Rabbi Moshe Elefant, COO, OU Kosher presenting at Congregation Ohr HaTorah in Dallas, TX.
FAIR LAWN, NJ
LAKEWOOD, NJ
KOSHERPALOOZA
DALLAS, TX
HOW TO MAKE YOUR KITCHEN KOSHER-FOR-PASSOVER, EVEN
IF YOU’RE
NOT A RABBI
Safety Warning:
Kashering Involves High Heat!
By Rabbi Eli Gersten
One of the most daunting preparations we make for Pesach is kashering, a process to prepare chametz utensils for Pesach use. As with all areas of halachah, those who are unsure of how to apply the rules of kashering to their situation should consult an Orthodox rabbi.
The Torah (Bamidbar 31:23) requires kashering utensils acquired from a non-Jew, as they are presumed to have been used in non-kosher cooking (and will have absorbed non-kosher flavor). Since chametz on Pesach is also forbidden, the Talmud applies the laws of kashering to chametz as well. There are four basic methods of kashering. The prescribed method depends on the utensil and how it was used.
LIBUN GAMUR (BURNING)
Utensils used directly in the fire (e.g. BBQ grate), must be kashered by placing them into fire. This process has the effect of burning away any absorbed taste. To qualify as a complete libun, metal must be heated until it glows. A self-clean cycle of an oven (approx. 850°F) also qualifies as libun. There is no need to wait 24 hours before libun, though it is advised. There is no need to scrub the utensil before performing libun, since the fire will burn off residue, but some cleaning is advised.
HAGALAH (BOILING)
Utensils that were used to cook nonkosher liquid can be kashered with hagalah (boiling in water). To prepare the utensil for hagalah, the utensil must be thoroughly cleaned. Only utensils that can be scrubbed clean should be kashered. Items that have
narrow cracks, crevices, deep scratches or other areas that cannot be cleaned, cannot be kashered for Pesach. The following, for example, cannot be kashered for Pesach: pots with rolled lips, bottles with narrow necks, filters, colanders, knives (or other utensils) where food can get trapped between the blade and handle. After cleaning, the utensils should then be left idle for 24 hours. To kasher, every part of the utensil must make contact with boiling water. This process can be done in parts. For example, a large spoon can be immersed into a pot of boiling water for 10 seconds, turned over and then the remainder immersed. When the utensil is removed from the boiling water, it should be rinsed off in cold water. While strictly speaking these utensils may be kashered in a clean non-Pesach pot that was not used for 24 hours, the minhag, however, is to kasher the pot first, by boiling water in the pot and discarding.
IRUY KLI RISHON (POURED BOILING WATER)
If the utensil only came in contact with hot liquid being poured on it (iruy), it can be kashered in the same manner. If the utensil came in contact with hot chametz solids, then one should kasher by pouring boiling water accompanied by an even melubenet, a heated stone. For example, if hot pasta fell into a sink, stones should be heated on the stove, and moved around the surface of the sink while boiling water is poured over them. In this way, the water will remain boiling on the surface of the sink. The stones may need to be reheated several times, since they cool down quickly. In all other aspects the process is identical to hagalah.
LIBUN KAL (LIGHT BURNING)
In certain cases, libun kal is sufficient. This can be accomplished by heating in an oven at 550° F for one hour. This method of kashering can be used in place of hagalah. It is also used when the need for libun is only an added stringency.
NOT EVERY MATERIAL CAN BE KASHERED.
Ceramic, such as china, and enamel coated pots cannot be kashered. It is the custom of Ashkenazim not to kasher glass as well. Some poskim do not permit kashering plastic or other synthetic materials for Pesach; however, the opinion of the OU rabbanim is that it may be kashered, if there is a need. Ask your rabbi for guidance. Composite stone (e.g. quartz counters) which is made mostly of stone, but is held together with resin, can be kashered. As a rule, materials such as metal, wood, stone, natural rubber, and fabric can be kashered
SOME HELPFUL TIPS:
It is recommended that one not wait until erev yom tov to run the self-cleaning cycle to kasher an oven, as this is known to be hard on the oven and repairs may be required.
Some newer self-cleaning ovens employ Aqualift technology that cleans at low heat; they should be considered like non-self-cleaning ovens (see The Modern Kitchen on page 46 for details).
Please note that kashering may discolor oven racks and stovetop burners. If racks have rubber wheels, the wheels may melt. Replacement racks for Pesach should be ordered well in advance of the holiday.
KASHERING CHECKLIST:
Surface must be heated to a dry temperature of approximately 850°F (i.e. self-cleaning oven) or until it begins to glow.
Surface should be completely cleaned with hot water and unused for 24 hours.
Surface should be completely clean and dry.
The utensil should be completely submerged in a pot of boiling water.
Cold water should be poured over surface.
Surface should be completely cleaned with hot water and unused for 24 hours.
Surface should be completely clean and dry.
Boiling water should be poured directly over all surfaces followed by cold water poured over the entire surface.
Surface should be completely cleaned with hot water and unused for 24 hours.
Surface should be completely clean and dry.
Surface should be heated to a dry temperature of 550° F (i.e. oven) for a minimum of one hour.
LIBUN KAL
LIBUN GAMUR HAGALAH
IRUY KLI RISHON
THE MODERN
KITCHEN
GLOSSARY OF TERMS:
LIBUN GAMUR - Burning
HAGALAH - Boiling
IRUY KLI RISHON - Poured Boiling Water
EVEN MELUBENET - Heated Stone
See pages 44-45 for details on these processes.
1
REFRIGERATORS, FREEZERS, FOOD SHELVES & PANTRIES
CLEAN & COVER
These areas should be thoroughly cleaned, paying special attention to the edges where crumbs may get trapped. The surfaces should be lined with paper or plastic.
Note: Refrigerators and freezers will operate more efficiently if holes are poked in the lining to allow air flow.
2
DISHWASHERS
HAGALAH (boiling in water) Kashering of dishwashers is a complicated process and should only be done in consultation with a halachic authority.
7
SELF-CLEANING OVENS
LIBUN (burning) Remove any visible food. Complete self-cleaning cycle with racks in place.
NON-SELF-CLEANING OVEN
LIBUN (burning) Clean all surfaces (walls, floor, doors and racks) thoroughly with a caustic cleanser (e.g. Easy Off). Pay special attention to thermostat, oven window, and edges of the oven chamber. Black discoloration that is flush with the metal need not be removed. Oven should not be used for 24 hours. Place racks in the oven and turn the oven to broil (highest heat) for 60 minutes. A broiler pan that comes in direct contact with food should not be used.
Note: The method of kashering described above is based on the ruling of Rav Aharon Kotler zt”l. However, Rav Moshe Feinstein zt”l ruled that the oven must either be kashered with a blow torch, or an insert should be placed in the oven. Consult your rabbi for guidance
8
WARMING DRAWERS LIBUN (burning) Typically warming drawers do not get to libun kal temperature. Therefore, unless one is experienced in kashering with a torch, warming drawers are not recommended for use on Pesach.
9
MICROWAVES
HAGALAH (boiling in water) (for those who kasher plastic) The microwave must be cleaned well and not used for 24 hours. Glass turntable should be removed and replaced with new kosher-for- Passover surface. A styrofoam cup should be filled with water and boiled in the microwave for 10 minutes. The cup should be refilled and moved to another spot and the process repeated for 10 more minutes. Cardboard or contact paper should be taped over the glass window pane for the duration of Pesach.
10
METAL TEA KETTLE HAGALAH (boiling in water)
The same treatment for pots applies here. Although it is uncommon for anything but water to be put into a tea kettle, nevertheless it must be kashered. Tea kettles often sit on the stove, and it is common for them to get spritzed with hot food.
11
ELECTRIC MIXER NOT RECOMMENDED
Because of the difficulty in cleaning out the housing of the mixer from fine particles of flour, one should not use their year-round mixer on Pesach. The mixer blades, though, can be cleaned and kashered with hagalah.
STAINLESS STEEL SINK
IRUY (pouring boiling water)
Remove drain. [It is recommended that the drain be replaced. If this is difficult, it may be used if the drain has large holes that can be completely scrubbed clean]. It is preferable to kasher a sink by pouring boiling water in conjunction with an even melubenet (a heated stone). In lieu of kashering with a heated stone, some will place a rack on the bottom of the sink, or use a sink insert.
CERAMIC SINK
CANNOT BE KASHERED AND MUST BE COVERED
The sink should not be used with hot water for 24 hours. The sink should be completely clean and dry. The sink should be covered with layers of contact paper or foil; it is best to purchase a sink insert.
12
SILVERWARE, POTS & OTHER SMALL ITEMS
HAGALAH (boiling in water)
Rolled lips, seams or cracks that cannot be cleaned will require torching of those areas. Utensils should be immersed one at a time into a pot of boiling water that is on the fire. Water should be allowed to return to a boil before the next item is placed in the pot. The pot can be non-Passover, provided it is clean, has not been used for 24 hours, and water is first boiled in the pot and discarded. Larger items can be submerged in the water one part at a time. Utensils should then be rinsed in cold water.
13
KEURIG COFFEE MAKER
HAGALAH OR IRUY (pouring boiling water) (for those who kasher plastic) The coffee maker must be cleaned well and not used for 24 hours. Remove K-cup holder and perform hagalah or iruy on K-cup holder. Run a Kosher-for-Passover K-cup in the machine (this will kasher the top pin).
4
THE SINK FAUCET (including instant hot)
IRUY (pouring boiling water)
Detach any filters or nozzles.
5
STAINLESS STEEL, GRANITE, COMPOSITE
STONE (E.G. QUARTZ) OR FORMICA COUNTERTOPS
IRUY (pouring boiling water) OR COVERING
It is preferable to kasher a countertop by pouring boiling water in conjunction with an even melubenet There are different opinions as to whether formica (or plastic) countertops can be kashered for Pesach.
CERAMIC TILE COUNTERTOPS
CANNOT BE KASHERED & MUST BE COVERED
The counter should be covered with a waterresistant covering.
6
GAS STOVETOP
LIBUN (burning) & COVER The stovetop surface and grates should be cleaned well and not used for 24 hours.
The stovetop surface should be covered with foil. The stovetop grates can be replaced or they should be burned out in the oven at 550° F for one hour.
ELECTRIC STOVETOP
LIBUN (burning) & COVER The stovetop surface should be cleaned well and covered with foil. The burners should be turned on until they glow red.
GLASS STOVETOP
CANNOT BE KASHERED & MUST BE COVERED*
The stovetop surface should be cleaned well and not used for 24 hours.
During Pesach, pots should not be placed directly on the stove surface, but rather an aluminum (or other metal) disk should be placed directly under the pot.
*The entire glass top surface should not be covered as this might cause it to overheat and crack.
14
HOT WATER URN, WATER COOLER
IRUY (pouring boiling water)
Urn only used for heating water: Run hot water through the water tap for 10 seconds, while pouring boiling water from a kettle over the water tap. Urn also used to warm food (e.g. to warm challah): Not recommended. Must be put away for the holiday.
Water Cooler In addition to pouring boiling water over tap, replace water bottle.
15
BABY HIGH CHAIR
COVERED
The tray should be covered with contact paper. The seat, legs and bars should be wiped down with a soapy rag.
16
TABLECLOTHS, KITCHEN GLOVES, APRONS & OTHER FABRIC ITEMS
WASH Fabric items can be kashered by washing them with detergent in a washing machine set on “hot.” Items should be checked to make sure no pieces of food remain attached.
17
TABLES
COVERED Although wooden tables can be kashered, the common custom is to clean tables well and then cover them.
LET THEM EAT CAKE: Ingredient Substitutions Done Right
Cooking for Pesach is no simple task, particularly when we don’t have many of our pantry staples available for use. To give you a hand, we’ve provided an ingredient substitution guide. Happy cooking and baking!
COMBINE FIRST 6 INGREDIENTS IN SAUCEPAN TO BOIL. SIMMER FOR 15 MINUTES.
USE PARVE BEEF OR CHICKEN STOCK FLAVOR CUBE IN WATER 2 tbls. paprika 1 tsp. cayenne pepper 1 tbls. chili powder (SEE RECIPE ABOVE)
Baking
Riddle:
RIDDLE: 20 bottles of wine + 20 bottles of wine + 20 bottles of wine = 60 bottles. Can you get 60 wine bottles again by using a different number three times in a row in one equation?
COPY EACH PART OF THE GRID TO DRAW THE MATZAH.
bottles. Can you get 60 wine bottles
e Room
It’s a half-hour to Chatzos. The korban Pesach has been eaten, and Menashe’s wife and daughters are clearing up from the Seder. Menashe scans the room, taking a count of his family members. From midnight and on, everyone must remain indoors to be protected from the Malach Hamaves. Their home, marked with the blood of the korban Pesach on its doorpost, will be a safe place when Makkas Bechoros happens.
Menashe starts with the youngest sextuplets, aged 18 months. They are all sleeping in their cribs. The four other sets of sextuplets are scattered around the house, and it takes time to make sure each child is accounted for.
It’s 10 minutes to Chatzos, and there is still one child that Menashe has not found.
“Has anyone seen seen Ovadia?!” Menashe cries out urgently.
The entire family searches frantically as the time ticks closer to Chatzos.
Challenge: Where is Ovadia?
Blumy Abenson
PASSOVER APPROVED PRODUCTS
Passover approved products certified for yearround use and Kosher-for-Passover even without special Passover certification.
PASSOVER CERTIFIED PRODUCTS
Passover certified products that are specially surpervised and kosher certified for Passover, only when bearing an or an Kosher-for-Passover.
GUIDE The OU CONSUMER
OU KITNIYOT & OU MATZAH ASHIRA PRODUCTS
Specially supervised products and approved for use when bearing an kitniyot or an Matzah Ashira (matzo products baked with eggs, juice or honey instead of water) - are recommended for those of sephardic descent, but not for those of ashkenazic heritage with the exeption of small children and the infirm.
INFANT FORMULA, NUTRITIONAL & DIETARY SUPPLEMENTS
NON-FOOD
ITEMS
OU recommendations for cleaning products, household miscellanies and utensils
GUIDELINES FOR MEDICINES
OU recommended guidelines for taking medicines during Passover
PASSOVER CONSUMER GUIDE INDEX
PASSOVER APPROVED PRODUCTS
My Passover
PASSOVER CERTIFIED PRODUCTS
Items listed in this section are specially supervised and kosher certified for passover, only when bearing an or an kosher-for-passover.
Almond Horns Mini, Baby Fingers, Bulk Cookies, Cakes Brownie, Cakes Chocolate Fudge, Cakes Honey, Cakes Marble, Cakes Rainbow, Cakes Seven Layer, Cakes Sponge, Combo Sponge/Marble, Cookies Assorted Colors, Cookies Black & White, Cookies Candy Sprinkle, Cookies Chocolate Chip, Cookies Linzer Tart, Cookies Sandwich (Jam), Mini Mandel (Soup Nuts), Roll Cake Apricot, Roll Cake Chocolate, Roll Cake Lemon, Roll Cake Raspberry, Roll Cake Supreme Praline Almond Decorated, Rumballs Mini
CEREAL: Hot Wheat Cereal, Passover Granola Almond Pecan w/ Cranberries, Wheat Cereal in Can
Pancake Mix, Pancake Mix
Blueberry
MATZOT RISHON
Pancake Mix - Classic Pancake Mix
MESHUBACH
CEREAL: Cocoa, Fruit, Honey
YARDEN
Matzo Cereal
CANDLES
GLICKS
Candle Holders, Deluxe Candles, Standard Candles
MANISCHEWITZ
Memorial Tumblers, Shabbat Candles
ROKEACH
Memorial Tumblers Tins, Shabbat Candles
YEHUDA
Memorial Tumblers, Shabbat Candles
CANDY & CHOCOLATE
Products with an asterisk (*) are OU Matza Ashira and are recommended for those of Sephardic descent, but only for small children (or the infirm) of Ashkenazic heritage.
CHOCOLATE: Deluxe Dark w/ Hazelnut Praline, Deluxe Milk w/ Hazelnut Praline, Deluxe White w/ Hazelnut Praline, Extra Fine Milk w/ Whole Almonds, Napolitans Dark, Napolitans Milk, Swiss Dark, Swiss Milk, Swiss Milk Cream, Swiss White, Two Tone Double Milk and White
AVIV
Coated Matzos Chocolate Flavor
BARTONS
FRUIT SLICES: Cherry, Lemon, Lime, Orange
Cashew Crunch, Chocolate
Almond Bark, Chocolate Almond Matzah, Dark Chocolate Bridge Mix, Dark Chocolate Covered Almonds, Dark Chocolate Covered Apricots, Dark Chocolate Covered
Cashews, Dark Chocolate Creme
Mints, Dark Chocolate Filbert/ Hazelnut Matzah, Dark Chocolate
Matzah Crackers, Dark Chocolate
Mint Matzos, Dark Chocolate
Raspberry Jellies, Dark Chocolate
Seder Plate, Milk Chocolate
Almond Caramel Clusters, Milk
Chocolate Filbert/Hazelnut
Matzah, Milk Chocolate Lollycones
CARMIT
CHOCOLATE: Dark, White
Toasted Coconut Marshmallows
CARMIT EGO
Dark Chocolate
DEEBEST
FRUIT SOFTEES: Apple, Assorted, Strawberry
JELLY BEANS: Sour Fruit Mix, Sour Heart Beans, Sour Jelly
Assorted Fruit Jellies - Big Bag, Assorted Fruit Jellies - Small Bag, Assorted Fruit Mini Candy
Balls, Assorted Fruit Toffies, Marshmallow Twists Chocolate Covered, Mint Mini Candy Balls, Sour Berry Fruit Jellies - Big Bag, Sour Berry Fruit Jellies - Small Bag, Sour Berry Fruit Toffies, Sour Berry Mini Candy Balls
HARRISON’S
Fruit Slices-Cherry, Lemon, Lime, Orange
HEAVEN & EARTH
Almond Butter Date Bites Rolled in Hazelnut, Almond Date Bites Rolled in Shredded Coconut, Date Bites with Chocolate Chips, Date Bites with Hazelnut
HOLIDAY
FRUIT SLICES: Cherry, Lemon, Lime, Orange
Cashew Cluster, Coconut BonBons, Dark Chocolate Coated Matzah*, Dark Chocolate Egg Matzah Jelly Bars, Lollipops, Milk Chocolate Coated Egg Matzah*, Peppermint Patties, Space Duck Pops
SAUCE: Chili & Garlic, Chili Garlic & Ginger, Chili Garlic w/ Tapioca, Mango, Mango Passion Fruit, Spicy Plum & Pomegranate
SAUCE - LESS SUGAR: Pomegranate & Plum
SPREADS: Black Olives & Eggplant, Eggplant & Lemon, Lemon Eggplant, Natural Silan Date, Spicy Bell Pepper
AVENUE A
HONEY: Clover, Organic
BA-TAMPTE
HORSERADISH: Red, White
Half Sour Pickles, New Kraut, Sauerkraut
BARKMAN’S
HONEY: Raw & Unfiltered Florida, Raw & Unfiltered North East
BEARS CLUB
Clover Honey
BEE HARMONY HONEY
HONEY: American Raw Berry Blossom, American Raw Blueberry Honey, American Raw Buckwheat, American Raw Clover, American Raw Orange Blossom, American Raw Wildflower, Berry, Brazilian Rainforest Raw Organic, Brazilian Raw Organic, Eucalyptus Raw Creamed Organic, Eucalyptus Raw Organic, Florida Raw Palmetto, Florida Raw Winterberry, Great Lakes Raw Basswood, Hungarian Raw Acacia, Local Raw California, Local Raw Florida, Local Raw Georgia, Local Raw Kansas, Local Raw New York, Local Raw Northern California, Local Texas Raw, Midwest Raw Sunflower, Orange Blossom, Regional Raw Midwest, Regional Raw Pacific Northwest, Regional Raw Rocky Mountain, Regional Raw Southeast
OLIVES: Black, Black Manzanillo, Black Pitted, Black Sliced, Cracked Souri, Green, Green Pitted, Green Pitted Mint, Marinated in Wine Vinegar, Medley, Souri
PASTA SAUCE: Fat Free Classic, Fresh Basil, Mushroom, Salt Free, Spicy, Vodka
PIZZA SAUCE: Fat Free, Oregano, Original
SAUCE: Chicken, Classic Marinara, Hot Chicken, Marinara, Marinara No Sugar, No Salt Tomato, Pasta Salt Free, Pasta With Fresh Basil, Rib, Rib Spicy, Steak, Tomato
Middle Eastern Pickles in Brine, Shifka Hot Peppers
MID-EAST
Cracked and Spicy Green Olives, Pickled Cucumbers in Brine
MORELAND
HONEY: Pure
MOTOLA
Black Olive Rings, Pickled Cucumbers in Brine, Pickled Eggplants, Pickled Mixed Vegetables, Red Peppers Strips/ Squares/ Halves, Sauerkraut
NATURAL EARTH PRODUCTS
VINEGAR: Organic Apple Cider Vinegar Unfiltered with the Mother, Organic White Wine Vinegar, Red Wine Vinegar
NATURAL PRODUCTS BEIT YITZHAK
FRUIT SPREAD - NO ADDED
SUGAR: Apricot No Cane Sugar 100% Fruit Spread, Blueberry No Cane Sugar 100% Fruit Spread, Cherry No Cane Sugar 100% Fruit Spread, Mango No Cane Sugar 100% Fruit Spread, Orange No Cane Sugar 100% Fruit Spread, Passion Fruit No Cane Sugar 100% Fruit Spread, Peach No Cane Sugar 100% Fruit Spread, Plum No Cane Sugar 100% Fruit Spread, Quince No Cane Sugar 100% Fruit Spread, Strawberry No Cane Sugar 100% Fruit Spread
Pure Honey, Pure Silan 100% Date Syrup
OSEM Ketchup
OXYGEN
SAUCE: Berry Mix, Chili Garlic, Chili Garlic w/ Tapioca, Citrus Fusion, Citrus Mix, Mango, Mango Less Sugar, Mixed Berry Blast, Passionfruit, Pomegranate & Plum
Black Olive & Eggplant Tapenade, Smooth Roasted Eggplant Lemon Dip
Burrata Vaccina, Burro, Caciotta Bianca / Peperoncino / Pepe Nero, Caciotta Di Bufala, Caciotta Vaccina, Caciotta Vaccina Al Pepe Nero, Caciotta Vaccina Al Peperoncino, Caciotta Vaccina
Alle Noci, Caciotta Vaccina
Alle Olive Nere, Latte Fresco di Bufala, Latte Fresco Vaccino, Mascarpone, Mozzarella Der Pizza, Mozzarella di Bufala, Mozzarella Vaccina, Panna da Cucina, Panna da Montare, Provolone Affumicato, Provolone Dolce
Refrigerated Liquid Whole Eggs with Citric Acid, 15/2 Lb Cartons
HADDAR
Liquid Whites
HEB
Liquid Whites
HILLANDALE
Hard Cooked Pouch
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PRODUCTS BEARING AN OR AN KOSHER-FOR-PASSOVER
JAMES FARM
Liquid Egg Yolk
MARKET PANTRY
100% Liquid Egg Whites
NELLIE’S FREE RANGE
Hard-Boiled Eggs
NEWBURG EGG CORP.
Certified Humane Cage Free Hard Cooked Egg
PAPETTI’S®
Cage-Free Pasteurized Large Shell Eggs, Refrigerated Peeled Hard Cooked Eggs, Cage Free, 12/12 Count Dry Pack
GEFILTE FISH: All White Fish Jell, All White Fish Liquid, Jell, Liquid, Premium Gold, Premium Gold Jell, Sweet, White & Pike Jelled, White & Pike Liquid, White & Pike Sweet
MASBIA
Chunk Light Tuna in Water
MRS. ADLER’S
GEFILTE FISH: No Salt, No Sugar, Old Jerusalem, Regular, White & Pike
Fish Bits
NOAM
Gefilte Fish Frozen
OCEAN GOURMET
Gefilte Fish Frozen
OCEAN’S GOURMET
Chunk Light Tuna in Brine
OLD WILLIAMSBURG
Baked Salmon Salad, BBQ Smoked Salmon, Gravlax Cold Smoked Salmon, Herring in Wine Sauce, Maple Smoked Salmon, Original Smoked Salmon, Pastrami Cold Smoke Salmon, Smoked Whitefish Salad
ROKEACH
GEFILTE FISH: Can, Gourmet Sweet Style, In Jell Can, Old Vienna can, Old Vienna White & Pike
SEA CASTLE
SARDINES: iin Olive Oil, in Organic Extra Virgin Olive Oil, In Pure Olive Oil, in Tomato Sauce, in Water, In Water No Salt, Skinless & Boneless in Organic Extra Virgin Olive Oil
Anchovy Fillets in Olive Oil
SHINDLER
Gefilte Fish Frozen
TUSCANINI
Tuna Fillet in Olvie Oil, Tuna Solid Light in Oil, Tuna Solid Light in
PRODUCTS BEARING AN OR AN KOSHER-FOR-PASSOVER
Oil with Chili Peppers, Tuna Solid Light in Olive Oil, Tuna Solid Light in Water, Tuna Ventresca in Olive Oil, Yellowfin Tuna in Olive Oil, Yellowfin Tuna in Water
UNGAR’S
Gefilte Fish-Regular, Gefilte FishSugar Free VITA
Herring in Sour Cream (Cholov Yisroel), Herring in Wine, Sliced Salmon
European Blend, Green Cabbage, Green Cabbage Shred, Iceberg Lettuce, Iceberg Mix, Italian Blend, Kale, Leeks, Mesculin Mix, Mint, Oregano, Parsley, Red Cabbage, Red Cabbage Shred, Riviera Mix, Romaine Hearts, Romaine Leaves, Romaine Lettuce, Rosemary, Sage, Scallions, Spring Mix, Thyme, Tri Color Cole Slaw
KOSHER SALAD BAR
All American Mix, Coleslaw, Iceberg Lettuce, Red Cabbage, Romaine Lettuce
KSM
Whole Leaf/ Head Romaine Triple Washed
MA NISHTANA
Dried Fruit Assortment, Extra Choice California Apricots, Fancy Pears
MANISCHEWITZ
Dried Apricots, Mixed Fruit Dried, Prunes Pitted, Prunes Premium
MOR YAM - ISRAEL PRODUCT Pitted Prunes
MOTOLA
Sagiv Plums in Syrup
ONEG
Mixed Fruit, Peaches, Prunes
POS’TIV PRODUCE
Arugula, Baby Spinach, Basil, Broccoli, Broccoli Florets, Broccoli Slaw, Caesar Salad, Cauliflower, Cauliflower Florets, Cilantro, Cole Slaw Mix, Dill, European Blend, Green Cabbage, Green Cabbage Shred, Iceberg Lettuce, Iceberg Mix, Italian Blend, Kale, Leeks, Mesculin Mix, Mint, Oregano, Parsley, Red Cabbage, Red Cabbage Shred, Riviera Mix, Romaine Hearts, Romaine Lettuce, Rosemary, Sage, Scallions, Spring Mix, Thyme, Tri Color Cole Slaw
PRESERVES - LESS SUGAR: Mango, Marvelous Mango, Passion Fruit Obsession
Brilliant Peach & Blackberry, Date & Walnut Delight, Date and Apple Delight, Delightful Pomegranate Jelly-Deli, Mandarin & Orange Marmalade, Mandarin Orange Citrus Fusion, Passion Fruit Obsession, Very Cherry no added sugar
Sangria Cabernet Preserves, Berry Mix Jam with Merlot Wine, Cherry Jam with Shiraz Wine, Date & Apple Spread (Charosset), Date & Walnut (Charosset)
TUSCANINI
FRUIT SPREAD: Apricot, Forest Fruits, Lemon Ginger, Raspbery, Strawberry
MATZAH PRODUCTS*
Products with an asterisk (*) are OU Matza Ashira and are recommended for those of Sephardic descent, but only for small children (or the infirm) of Ashkenazic heritage.
Breaded Chicken Quarter (Gebrokts), Passover Potato Coated Chicken Quarters (NonGebrokts), Rock Cornish Hens, Whole and Cut Up Broilers, Whole and Cut Up Capons, Whole and Cut Up Turkey
EMPIRE
CHICKEN: Bologna, Fat Rendered, Franks, Rock Cornish Hen, Whole and Cut Up, Whole and Cut Up Broiler, Whole and Quartered Broiler
TURKEY: Bologna, Breast
Slow Roasted, Breast Smoked, Burgers, Cooked, Franks, Ground, Ground White, Pastrami, Roast, Salami, Whole and Cut Up
Coconut Bar with Cocoa Nibs, Coconut Bar with Cocoa Nibs and Cranberries, Gluten Free Pretzels, Marshmallow Twists, Potato Scoops BBQ, Potato Scoops Ketchup, Potato Scoops
Chenin Blanc, Coast to Coast, Grounded, Levantina, Majestic, Paradisia, Semillon, The Wild One Chenin Blanc, Tic Toc Semillon, Whie of Earth, White of Earth AUDACÈA
Bordeaux Superieur, Cellier De Dauphins: Coteaux De Tricastin, Chateau Gramet: Bordeaux, Cotes Du Rhone, Gris Rose, Le Vieux Cellier Rouge, Marquis de la Goulette Rouge
BONITO SPAIN
Cabernet Sauvignon, Merlot
BORDEAUX HAUT-BAZIGNAN
Bordeaux Bazignan, Bordeaux Haut-Bazignan
BORDEAUX HAUT-MARMONT
Bordeaux Haut Marmont
BORDEAUX LA GARENNE
Bordeaux La Garenne
BORDEAUX LAVAGNAC
Bordeaux Lavagnac, Bordeaux
Rouge de Lavagnac
BORDEAUX MAYNE VALENCE
Bordeaux Mayne Valence, Bordeaux Rouge Mayne de Valence
Contra Peraj Petita Blanc USA, Flor De Flor, Flor de Flor Garnatxa, Flor de Flor Garnatxa magnum, Flor de Flor Garnaxta, Flor de Flor Samso, Flor del Flor Samsó, La Flor de Flor de Primavera Tinto, La Flor de Primavera Tinto, La Flor del flor Garnatxa, La Flor del flor samsó,
Cabernet Sauvignon/Merlot, Cabernet/Merlot, Emerald Riesling/Muscat, Muscat/ Riesling, Red, Rose
PRODUCTS BEARING AN OR AN KOSHER-FOR-PASSOVER
EIN KEREM
Red, White
EINAT
4 cats Elvillio Zahati Golphil
EL 26
EL 26
EL ORADOR SELECCION
Red
EL SECRETO
Cabernet Sauvignon, Cabernet sauvignon Semi Sweet, Dry Red Cabernet Sauvignon, Dry Red Gran Malbec, Dry Red Malbec, Dry Red Reserve Malbec, Dry White Chardonnay, Malbec, Malbec Reserve, Tri-Varietal
ELIJAH BY MANISCHEWITZ
Cabernet Sauvignon, Chardonnay, Moscato
ELIMANU4
Casa Muestra, Casa Muestra Blanco, Casa Muestra Tinto, Ir David Blanco, Levana, Levana Roble, Ness Rosado, Savia de Sol, Savia de Sol Crianza, Sito Rioja, Volcanus Petit Verdot
ELK
Cabernet Franc, Cabernet Sauvignon, Malbec, Merlot, Proprietary Red Blend, Rose’ of Barbera
Cabernet Sauvignon, Special Edition Merlot, Virtuoso Cabernet Sauvignon, Virtuoso Chardonnay, Virtuoso Merlot, Virtuoso Rose
HEBREW HILLS
Zinfandel
HERZOG
Cabernet Sauvignon, Cabernet Sauvignon Basin, Cabernet Sauvignon Oakville, DarkerCabernet Sauvignon, DarkerCabernet Sauvignon Oak Knoll District, Gewurztraminer, Malbec, Meritage, Methode Champenoise Blanc de Noir, Nathan, Petit Verdot, Petite Syrah, Pinion, Pinot Noir, Prince Vineyard Petite Sirah, Rose’, Variation American Oak, Zinfandel
HERZOG CELLAR MASTER
SELECTION
Rose’ of Merlot
HERZOG FOREBEARERS
Cabernet Sauvignon, Zinfandel
HERZOG FRENCH
CHABLIS: Pascal Bouchard
CHATEANEUF: du Pape, Rouge, Semi Dry White Bordeaux
CHATEAU: Clarke, D’Arveyres, Fontenil, Giscours, Grand Puy
Ducasse, Greysac, Guiraud
Sauternes, La Clare, Lascombes, Le Crock, Le Petit Chaban, Leoville Poyferre, Malartic La Graviere, Malmaison, Mayne
Guyon, Montviel Pomerol, Moulin
Riche, Pontet Canet, Rollan de By, Roubine, Royaumont,
Sauternes Piada, Signac
Cotes Du Rhone, Tour Seran, Valandraud
COGNAC: Louis Royer V.S., Louis Royer V.S.O.P., Louis Royer X.O
DOMAINE: De Panquelaine Sancerre
MARGAUX: Giscours, Labegorce B Saint Beatrice, Baron Rothschild, Blanc De Blancs Brut, Boukha Fig Brandy, Cabernet Franc, Cabernet Sauvignon, Cellier des Dauphins Merlot Grenache, Cellier des Dauphins Special Reserve, Chablis Les Marronniers, Chablis Pascal Bouchard, Chardonnay, Chateau de Parsac, Chateau de Valmer, Château Du Tertre, Chateau Fourcas Dupre, CHATEAU GAZIN ROQUENCOURT RED, CHATEAU GAZIN ROQUENCOURT WHITE, Chateau Grand Puy Ducasse, Château Lagrange, Château Larcis Jaumat, Chateau Le Crock, CHATEAU LES RIGANES RED, Chateau Les Riganes Rose, Chateau Les Riganes White, Château Montviel Pomero, CHÂTEAU SAINT CORBIAN, Chevalier De Lascombes, Clos Vougeot, Corton Charlemagne, Coteaux du Triscastin Special Reserve, Cotes Du Rhone, De La Grave Dry Red Bordeaux, Etoiles de Mondorion, Herzog Brut Rose, LES LAURIERS Des Rothschild ROSE, Les Roches Yon Figeac, Malbec, Merlot, Meursault, Meursault Clos du Domaine, Pavillon De Leoville Poyferre, Red Bourdeaux, Rose, Rose Brut, Rose de Clarke, Rothschild Brut Rose Champagne, Rothschild Champagne Brut, Roubine La Vie En Rose, Royal Gravades Cabernet Sauvignon, Royal Gravades Merlot, Royale Brut de Blanc, Sancerre, Valflore Semi Dry Red, Vouvray, Vouvray Clos de Nouys
HERZOG GENERATION VII Cabernet Sauvignon
HERZOG GENERATION VIII Cabernet Sauvignon, Cabernet Sauvignon Double Creek Vineyard, Generation VIII Padis Vineyard Cabernet Sauvignon
HERZOG LATE HARVEST
Chenin Blanc, Late Harvest Chardonnay, Muscat, Red Zinfandel, White Riesling
Cabernet Sauvignon, Cabernet Sauvignon Oak Knoll, Single Vineyard Calistoga
HERZOG SPECIAL EDITION Cabernet Sauvignon, Pinot Noir Chalk Hill
HERZOG SPECIAL RESERVE
Cabernet Sauvignon, Cabernet Sauvignon Napa Valley, Chardonnay, Chenin Blanc, Methode Champenose Sparking Chardonnay, Pinot Noir, Quartet Red Blend, Red Blend, Red Wine Blend, Reserve Lake County, Saignee Napa Valley Rose’, Special Reserve Cabernet Sauvignon Valhall Vineyard, Special Reserve Sparkling Wine, Speical Reserve Chardonnay Russian River Valley, Zinfandel
Chardonnay, Classic Red, Classic White, De Chaunac, Eshkol Ruby Red No Sulfites Organic, Light Blush, Light Red, Port Ltd., Red Chablis, Reduced Carb Light White, Riesling Rose
KEDEM GEULA
Concord, Cream Red, Matuk Soft Rouge, Royal Red
KEREM KISHOR
Dry Red, Dry White, Red, Rose, Rose Dry White, Savant Red, Savant Viognier, White
KETER
Red Wine Cabernet Sauvignon/ Merlot
KINERET
Cabernet Merlot Franc, Cabernet Sauvignon, Chardonnay, Chenin Blanc, Merlot Petite Sirah Shiraz, Muscat Hamburg
Cabernet Sauvignon, Cabernet Shiraz, Red, Rose, White
KRAMIM
Amakim DRW, Ari
Gewurtztraminer, Ari Marselan Grenache Syrah, Ari Merlot
Petit Verdot, Ari S.B, Cabernet Sauvignon, Hodaya Red Blend, Hodaya White Blend, Jasmine White Blend, Ma Famille Avigail, Ma Famille Gefen, Ma Famille Lin, Ma Famille Talya, Reches DRW, Sarig, Semi Dry White, Smadar, Tzukim, White Port
KULA WINE
Alazani Valley Red Semi Sweet Wine, Kindzmaruali, Mukuzani Dry Red Wine, Rkatsiteli, Rose, Saperavi, Saperavi Rose, Tsinandali
KUM BA YOH
Cabernet Sauvignon, Chardonnay, Chenin Blanc, Pinotage, Rose Wine, Shiraz
KUZARI
Cabernet Sauvignon, Shiraz
Malbec Sangionse Blend
KVINT
Brandy, Cabernet Sauvignon, Divin Brandy, Merlot
L LAMBRSUSCO
Rosé, White
L’CHAIM
Concord Grape Red, Concord Grape White
L’ENCLOS DE ZEIDE
Bordeaux Superieur
LA BOUTEILLE
Bleu
LA CHENE DE MARGOT
Bordeaux, Sauvignon Blanc Sec Bordeaux, White
LA CITADELLE DE DIAMANT
MADEMOISELLE FANNY
Dry Red, Dry Rose
LA CITADELLE DE DIAMENTE
GIVAT TITORA: Cabernet Red, Grand Réserve Red , Merlot Red , Spécial Réserve Red
Fanny Red, Jethro Red, Mademoiselle Blanc, Mademoiselle Rosé, Marius Red
LA CUMBA CHILIENA
Cabarnet Sauvignon, Chardonnay, Sauvignon Blanc
LA FERAGE
Beaujolais Nouveau, Cotes de Brouilly, Côtes de Brouilly Rouge
Barbera D’Alba, Barbera d’Alba, Barolo, Brachetto Malvasia, Chardonnay, Moscato D’Asti, Moscato D’Asti, Nebbiolo, Pinot Grigio, Pinot Grigio IGT Provincia Di Pavia, Red Wine, Spumante
Rosso Brachetto, Sweet White
LVOV
Vodka
M DE MINUTY
Rose
MA MAISON
Blance de Blanc, Ma Masion, Moscato, Moscato Rose, New York State, Rose
MADEMOISEILLE
Brut Rose, Dry Rose, Dry White, Rose, Vermentino
MAGUS DUOPOLE
Red Wine
MAISON LEFANTE
Classic Rose, Classic Rouge
MAKOM
Grenache Blanc
MAKOM B’MESORAH
Makom b’Mesorah
MALBEC DU CLOS
Malbec de Clos
MANISCHEWITZ
Blackberry, Cherry, Concord Grape, White Concord
MARCIANO ESTATE
Blanc, Cabernet Sauvignon, Marciano Estate Blanc, Marciano Kosher Estate Red, Red, Red Wine, Terra Gratia Red, Terra Gratia Red Wine, Terra Gratia Rose’
MARESHA ESTATE WINERY
Boragin Dry Red Vintage, Guvrin Stream Dry Red, Tel Maresh Cabernet Sauvignon Merlot Dry Red
Cabernet Sauvignon, Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Gewurtztraminer, Semi Dry Red Rose, Cabernet Franc, Merlot, Shiraz, Mourvedre, Semi Dry Red Rose, Cabernet Franc, Merlot, Shiraz, Mourvèdre
OHRA
Kiddush, Ohra Kal
OR DE LA CASTINELLES
AOP Coteaux Varois en Provence, AOP Côteaux Varois en Provence
Red – Grenache/ Syrah, Cote de Provence Rose, Coteaux Varoix Rose, Grenache-Syrah, IGP Var Rose, Muscat Doux
ORIBELLA
Pinot Grigio, Semi Sweet Red California
ORSETTO ORO
Montepulciano d’Abruzzo Red, Rose
OSCAR QUEVEDO
Douro-Doc Red
OVADIA
Chianti, Rosso Di Montepulciano
OVADIA ESTATES
Vino Nobile di Montepulciano
PACIFICA
Pinot Noir
PACIFICA - EVAN’S COLLECTION
Columbia Gorge Rose’, Grenache, Malbec, Meritage, Oregon Pinot
Noir, Petit Verdot, Viognier, Walla Walla Cabernet Sauvignon, Washington Cabernet Sauvignon, Washington Cabernet Sauvignon Merlot, Washington Meritage, Washington Riesling
PADIS VINEYARDS
Brilliance Red Table
PADRE BENDICHO
Cabernet Sauvignon - Mourvedre, Cabernet Sauvignon Mourvèdre, Chardonnay, Rose
Aglianico, Albino, Arneis, Black & Blue Syrah, Bro Deux, Bro Deux Black, Bro Deux Blue, Bro Deux Red, BroDeux Blanc, Carmenere, Charbono/Zin, Chardonnay, Geshem, Graciano, Grenache, Ha’Azinu Zinfandel, Haar Family Vineyard Bordeaux Blend, Lagrein, Marsanne, Mourvèdre, Nebbiolo, Orange Wine, Petite Sirah, Petite Sirah/Zinfandel, Pinot Meunier, Pinot Noir, Power to the People, Riesling, Rose’, Saint and Barbarian, Special Edition Cabernet Sauvignon, Superstar, Syrah, Syraph, Teroldego, The 1-2 Punch, The Beat Clairette, The Coalition, The Fortress, The Non Vintage White, The Vintage Whites, Thompson Vineyard, Zin/Malbec, Zinfandel
SILVER CLOUD WINE
Heavenly Red, Heavenly White, Sparkling Red, Sparkling White
Cabernet Franc, Pinot Noir, Rare Groove #5 Cabernet Sauvignon, Red Blend, Rose, Syrah, White Blend
TISHBI
Cabernet Petite, Cabernet Sauvignon, Carignan, Chardonnay, Chenin Blanc, Estate Merlot, French Riesling, Junior, Muscat Alexandroni, Pinot Noir, Red Muscat
TISHBI ESTATE
Cabernet Sauvignon, Chardonnay, French Colombard, Merlot, Pinot Noir, Riesling, Sauvignon Blanc, White Riesling
Items listed in this section are specially supervised products and approved for use when bearing an kitniyot or an matzah ashira (matzo products baked with eggs, juice or honey instead of water) - products are recommended for those of sephardic descent, but not for those of ashkenazic heritage with the exception of small children and the infirm.
Egg Matza Squares Whole Wheat, Mini Egg Matza Whole Wheat
TRADITIONAL MATZOS
Egg Matzos
YANOVSKY
Matzo Sweet
YEHUDA
Egg Matzot
YEHUDA MATZOS
Egg Matzot
MATZAH ASHIRA
INFANT FORMULA, NUTRITIONAL & DIETARY SUPPLEMENTS
The product brands listed below are not certified kosher-for-Passover by the OU. Nonetheless the OU has identified these products as halachically acceptable for infants and those who are ill. Products must bear an OU or OU-D symbol.
MEDICAL NUTRITIONAL SUPPLEMENTS:
ABOUND
ARGINAID
ARGINAID EXTRA
BENECALORIE
BENEPROTEIN
BOOST GLUCOSE CONTROL
BOOST HIGH PROTEIN
BOOST NUTRITIONAL PUDDING
BOOST PLUS CALCILO XD
CYCLINEX
DIABETISHIELD
DIABETISOURCE AC ELECARE
ENLIVE
ENSURE (all shakes, all liquids, all powders, all flavors, excluding bars)
FIBERSOURCE HNGLUCERNA (all shakes, all powders, all flavors, excluding bars)
HI-CAL
HOMINEX
ISOSOURCE
ISOSOURCE HN WITH FIBER I-VALEXJEVITY
(all liquids, all powders)
JUVEN
KETONEXKOSHER-MED’S IBUPROFEN-
Children’s Original Berry Flavor
NOVASOURCE RENAL (PRODUCT LINE)
NUTREN (unflavored)
OSMOLITE - ALL
PEPTAMEN
PERATIVE
PHENEX
PORTAGEN
PROMOTE (EXCEPT PROMOTE WITH FIBER)
PROPIMEX
PROVIMIN
PULMOCARE (all flavors)
RCF
RESOURCE 2.0 MOCHA
RESOURCE 2.0 VANILLA
RESOURCE DIABETIC VANILLA
RESOURCE FRUIT FLAVORED BEVERAGE ORANGE
RESOURCE FRUIT FLAVORED
BEVERAGE PEACH
RESOURCE FRUIT FLAVORED BEVERAGE WILDBERRY
RESOURCE KID ESSENTIALS 1.5
FIBER VANILLA
RESOURCE PLUS CHOCOLATE
RESOURCE PLUS STRAWBERRY
RESOURCE PLUS VANILLA
SUPLENA WITH CARBSTEADY
THICK-IT
TWOCAL HN
TYREX
VITAL PEPTIDE
VIVONEX PEDIATRIC VIVONEX PLUS VIVONEX TEN
PEDIATRIC SUPPLEMENTS
BOOST KID ESSENTIALS, 1.0, 1.5
BOOST KID ESSENTIALS WITH FIBER
DI-VI-SOL
FER-IN-SOL DROPS
POLY-VI-SOL DROPS
TRI-VI-SOL DROPS
RESOURCE JUST FOR KIDS WITH FIBER
PEDIASURE (all shakes, all liquids, all powders, all flavors, excluding bars)
• Many of the products contain kitniyot, some as the primary ingredient.
• Some of the products may contain minor ingredients that are possibly, though unlikely, produced from chametz-based raw materials. All such ingredients are used at a less than 1:60 ratio.
• Liquid versions of these products are preferable to their powdered counterparts.
BABY/ INFANT FORMULAS
365 EVERYDAY VALUE
AHOLD
ALWAYS MY BABY
BABY BASICS
BEING WELL
BERKLEY & JENSEN
BOBBIE
BRIGHT BEGINNINGS BYHEART WHOLE NUTRITION
CAREONE
COMFORT
COTTONTAILS
COZY CARE
CVS
DAILY SOURCE
D-G HEALTH
EARTH’S BEST
ENFACARE (all liquids, all powders)
ENFAGROW (all liquids, all powders)
ENFAMIL (all liquids, all powders)
ENFAPORT (all liquids, all powders)
EQUATE
FOOD LION
FULL CIRCLE
GERBER GOOD START
GIANT
GIANT EAGLE BABY
GOOD SENSE
HANNAFORD
HAPPY BABY
H-E-B
HEINZ NURTURE
HOME 360 BABY
ISOMIL (all liquids, all powders)
KETONEX
KIRKLAND SIGNATURE
LAURA LYNN
LIDL
LIFE BRAND
MEIJER BABY
MEMBER’S MARK
MOM TO MOM
MOTHER’S CHOICE
NATURE’S PLACE
NESTLE GOOD START
NEXT STEP
O ORGANIC
PARENT’S CHOICE
PREMIER VALUE
PRESIDENT’S CHOICE
PRICE CHOPPER
PROSOBEE (all liquids, all powders)
PURAMINO
PUBLIX
RCF
RITE AID
SHOPKO
SIGNATURE CARE
SIMILAC (all liquids, all powders)
SIMPLY RIGHT
SOUND BODY
STOP & SHOP
SUNRISE
SUPERVALU
TARGET
TIPPY TOES BY TOPCARE
TOP CARE
TOPCO
TRUE GOODNESS
TYREX
UP & UP
VERMONT ORGANICS
WALGREENS
WEGMANS
WELBY
WELL BEGINNINGS
WELLSLEY FARMS
WESTERN FAMILY
MILK SUBSTITUTES - The following products contain kitniyos and are acceptable for the infirm who need milk alternatives.
BLUE DIAMOND ALMOND BREEZE ORIGINAL UNSWEETENED ALMOND MILK (SHELF STABLE)
WESTSOY WEST LIFE PLAIN SOY MILK
CALIFIA FARMS GO COCONUTS COCONUT MILK
• Products that contain flavors should only be provided when no unflavored alternative exists.
• Products should be purchased before Passover and stored and maintained separately from Kosher-for-Passover Foods.
• A few – not all – of the Ensure, Glucerna, Pediasure and Jevity products contain oat fiber; the OU has determined that the fiber is not chametz, and the products are permitted to be consumed on Passover.
The consensus of the OU’s poskim (rabbinic authorities) is that the following may be used on Passover without certification:
ALUMINUM FOIL
ALUMINUM FOIL BAKING PANS
BABY OINTMENTS
BAGS (PAPER OR PLASTIC)
BODY WASH
BOWL AND TUB CLEANERS
CANDLES
CARDBOARD
CARPET CLEANERS
CHARCOAL
CHEESE CLOTHS
CONDITIONERS
COPPER AND METAL CLEANERS
CORK
COSMETICS (EXCEPT POSSIBLY
LIPSTICKS, SEE BELOW)
CUPCAKE HOLDERS
CUPS (PAPER, PLASTIC OR
STYROFOAM)
DEODORANTS
DETERGENTS
DISHWASHING DETERGENTS
DRAIN OPENERS
FABRIC PROTECTORS
FURNITURE POLISH
GLASS CLEANERS
HAIR GELS, SPRAYS AND MOUSSE
HAIR REMOVERS AND TREATMENTS
HAND SANITIZER
INSECTICIDES
ISOPROPYL ALCOHOL
JEWELRY POLISH
LAUNDRY DETERGENTS LOTIONS
GUIDELINES FOR MEDICINES
1. Exercise extreme caution and consult with your doctor and rabbi before making a decision not to take a medicine.
2. Known and tested medications in the form of creams, non-chewable pills and injections may be owned, used and consumed on Pesach, even if they contain chametz or kitniyot, since they are inedible. This covers most medicines used by adults. However, if an equally effective chametz-free alternative is available or procurable, this should be used instead.
A. It is permissible to grind pills and mix the powder into food items so that a child can take medicine on Pesach. However, a doctor must be consulted to make sure that the child is getting the correct dosage and that the potency of the pill is not compromised by altering its consistency.
NAPKINS (PAPER)
OVEN CLEANERS
PAPER TOWELS
PERFUMES
PLASTIC CONTAINERS
PLATES (PAPER, PLASTIC OR STYROFOAM)
SCOURING PADS AND POWDERS
SHAMPOOS
SHAVING CREAM AND GEL
SHAVING LOTION
SILVER POLISH
SKIN CREAM
SOAPS
SUNTAN LOTION
TALCUM POWDER (100% TALC)
TOILET BOWL CLEANER
WATER FILTERS
ORAL HYGIENE
Oral Hygiene (Toothpaste, Mouthwash) & Flavored
Lip Treatment (Lipstick, Lip Balm) Products:
Rabbincal authorities disagree as to whether kosher certification of these items is required (both for Passover and year-round). Consult your Rabbi. Please see product pages in the Passover Guide for OU certified toothpaste.
3. Liquid medicines, chewable pills and pills coated with a flavored glaze are considered palatable and may contain chametz.
Also gelcaps may present a problem because they may contain non-kosher edible gelatin. Therefore:
A. If possible, they should be replaced, under the direction of a doctor, with a non-chewable, uncoated pill.
B. If substitution is not possible and the person is in a state of sakana or safek sakana (any possible danger to human life), the medication may be owned and consumed. The same applies if the condition is not yet a safek sakana but may deteriorate to that point. A rabbi should be consulted as to whether it is preferable to purchase the medicine before or during Pesach, and as to how to dispose of the medicine once the danger passes.
C. If substitution is not possible and a doctor determines that there is no possibility of sakana if the person does not take the medicine, a rabbi should be consulted. He may be able to determine that the medicine does not contain chametz and/or kitniyot, or he may decide that the medicine may be consumed due to the seriousness of the patient’s condition.
4. Unless an equivalent alternative is available, medicinal items which contain kitniyot are permitted for people who are ill. Questions on this issue should be directed to your rabbi.
5. These guidelines do not address the more general prohibition of consuming medicines on Shabbat and yom tov.
SEFIRAT HAOMER 2025/5785
Sign up for the OU daily sefirah reminder email @ www.ou.org/sefirah
Sefirah is the counting of seven complete weeks from the second evening of Pesach until Shavuot. The count, which takes place after night fall for the following day, is preceded by the blessing only if done in the evening and no days have been missed in the count.
Visit www.ou.org/sefirah to receive an email reminder to count each day. Emails are pre-programmed to go out on each of the 49 days of the Omer to help make sure you don’t forget to count!
NOTE: IF YOU FORGET TO COUNT AT NIGHT, YOU MAY COUNT ALL OF THE NEXT DAY – BUT WITHOUT A BLESSING YOU MAY RESUME COUNTING THE NEXT EVENING WITH A BLESSING.
www.ou.org/sefirah
EL AL wishes you a holiday filled with renewal, hope, and freedom.
