[Avodah] Issur Qitniyyos - Sources

[Zev Sero]

Michael Makovi wrote:
>> I vaguely recall someone adding "dayssa" as a concern. Is there a mekor
>> for this [viz. kitniot]
>> RRW
> 
> The Smak, Mitzvah Resh Kaf Gimel, speaks of them being "maaseh
> kadira". He also speaks of them being d'migan, perhaps "grainy", as in
> powdery and stored in silos

We're talking about grain, not flour.  Midi demidgan simply means
the seed is separated from the rest of the plant, and stored in
heaps; that's what is done with every grain.


> His reasoning seems entirely inapplicable to whole unground kitniot,
> such as beans. No one would ever confuse a whole solid bean with wheat
> flour, or mistakenly make bread from whole unground beans. On the
> other hand, he says laymen cannot tell the difference between rice and
> wheat, but really, is this not true only of rice flour?

Again, this has nothing to do with flour.  Maaseh kedera is not made
with flour.  (And the original "pottage", another word that no longer
exists in Practical English, was lentils.)

SA Harav says the gezera was on anything that is cooked as a maaseh
kedera, and could thus be confused with the five kinds of grain,
*plus* anything that grows in pods (e.g. mustard) and is therefore
by definition in the class of kitniyot.

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Zev Sero                      The trouble with socialism is that you
zev at sero.name                 eventually run out of other people’s money
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