Are you an EPFL student looking for a semester project?
Work with us on data science and visualisation projects, and deploy your project as an app on top of Graph Search.
Concept
Chametz
Summary
Chametz (also chometz, , ḥameṣ, ḥameç and other spellings transliterated from חָמֵץ / חמץ; χaˈmets) are foods with leavening agents that are forbidden on the Jewish holiday of Passover. According to halakha, Jews may not own, eat or benefit from chametz during Passover. This law appears several times in the Torah; the punishment for eating chametz on Passover is the divine punishment of kareth (cutting off).
Chametz is a product that is both made from one of five species and has been combined with water and left to stand raw for longer than eighteen minutes (according to most opinions) and becomes leavened.
The adjective chametz is derived from the common Semitic root Ḥ-M-Ṣ, relating to bread, leavening, and baking. The related noun chimutz is the process of leavening or fermenting. It is cognate to the Aramaic חמע, "to ferment, leaven" and the Arabic حَمْض ḥamḍ, "acid", حَمُضَ ḥamuḍa "to be sour", "to become acidic", "to acidify". This root relates to acidity and sourness in Hebrew as well, as the word chometz - - means vinegar, and the word chamootz - - means sour.
The Torah has several commandments governing chametz during Passover:
The positive commandment to remove all chametz from one's home ().
Not to possess chametz in one's domain. (, ).
Not to eat chametz, or mixtures containing chametz (, , ).
The prohibitions take effect around late morning on the eve of Passover, or the 14th of the month of Nisan, in the Jewish calendar. Chametz is permitted again from nightfall after the final day of Passover, which is the 21st day of the month and the last of the seven days of Unleavened Bread (). Traditional Jewish homes spend the days leading up to Passover cleaning and removing all traces of chametz from the house.
All fruits, grains, and grasses for example naturally adhere wild yeasts and other microorganisms. This is the basis of all historic fermentation processes in human culture that were utilized for the production of beer, wine, bread and silage, amongst others.
Official source
About this result
This page is automatically generated and may contain information that is not correct, complete, up-to-date, or relevant to your search query. The same applies to every other page on this website. Please make sure to verify the information with EPFL's official sources.