This chapter answers a fundamental Pesach question:
What actually becomes chametz, and how do we ensure that matzah remains matzah?
The Rambam discusses:
- The five grains
- Kitniyot
- Fruit juice and water
- Matzah production
- Signs of leavening
- Kashrut of utensils for Pesach
Halachah 1 – The Five Grains
The prohibition of chametz applies only to:
- Wheat
- Spelt
- Barley
- Oats
- Rye
Only these grains can become true chametz.
Kitniyot
Items such as:
- Rice
- Millet
- Beans
- Lentils
cannot become chametz.
Even if they swell and rise, this is considered spoilage or fermentation—not halachic chametz.
Halachah 2 – Fruit Juice Does Not Create Chametz
Flour from the five grains mixed only with fruit juice does not become chametz.
Examples of “fruit juice” include:
- Wine
- Milk
- Honey
- Olive oil
- Apple juice
- Pomegranate juice
However:
⚠️ If even a small amount of water is mixed in, the dough can become chametz.
Halachah 3 – Cooking Grain in Water
The Rambam prohibits:
- Cooking wheat kernels in water
- Cooking dough in water
If cracking occurs in the grain, the product is considered full chametz.
Permitted
- Cooking baked matzah
- Cooking roasted flour
The Rambam technically allows flour added to intensely boiling water because it cooks immediately, but notes that the accepted custom was to prohibit this out of concern for mistakes.
Halachah 4 – Cooking with Fruit Juice
Dough made with fruit juice alone may be:
- Cooked
- Fried
- Baked
because fruit juice does not cause leavening.
Halachah 5 – Roasted Grain
Roasted grain ground into flour should not be cooked with water.
Reason:
Perhaps some portions were not fully roasted and may become chametz.
This concern applies similarly in other food-preparation situations.
Halachah 6–8 – Grain Soaked in Water
Barley
Barley softens quickly and is especially susceptible to becoming chametz.
If soaked sufficiently, it becomes prohibited.
Wheat
Technically, wheat may be briefly washed before grinding.
However, the Rambam notes that Jewish communities accepted the custom not to do so because of the risk of accidental leavening.
Grain Found in Food
If wheat or barley kernels are found in a cooked dish:
- If cracked open → the dish is forbidden.
- If not cracked → remove and burn the kernels, and the remainder may be eaten.
Halachah 9 – Guarding Matzah
The Torah commands:
“And you shall guard the matzot.”
The Rambam explains that grain intended for matzah should be protected from water exposure after harvest.
This is the source of the concept of:
Shmurah Matzah
(“guarded matzah”)
Grain exposed to water is treated with special concern and generally should not be used for Pesach.
Halachah 10 – Water Dripping on Grain
Continuous dripping does not necessarily create chametz.
As long as the dripping never stops:
- Leavening may not occur.
However:
Once the dripping stops and the grain sits undisturbed long enough, it may become chametz.
Halachah 11 – Proper Matzah Dough
The Rambam gives rules for making matzah:
Dough Size
Do not make excessively large batches.
The maximum size should be approximately that requiring separation of challah.
Water
One should use:
Water that has rested overnight (mayim shelanu).
Not:
- Hot water
- Sun-heated water
- Freshly drawn water
Halachah 12 – Conditions During Kneading
A person should not:
- Knead in direct sun
- Leave dough unattended
- Work in conditions that promote heating
The baker should have separate water available:
- For shaping dough
- For cooling hands
The goal is to prevent fermentation.
Halachah 13 – When Dough Becomes Chametz
One of the chapter’s most practical laws:
As long as the dough is continuously worked:
It does not become chametz.
When left unattended:
Signs of chametz include:
- Audible response when struck
- Significant resting time
- Surface wrinkling
Such dough must be burned.
Halachah 14 – Doubtful Dough
If two doughs rested equally long and one clearly shows signs of chametz:
The other is treated strictly as well.
Both are burned.
Halachah 15 – Fancy Matzah Designs
The Sages discouraged decorative matzah designs.
Reason:
Making decorations delays production and increases the risk of chametz.
Professional bakers received greater leniency because of their speed and expertise.
Halachah 16–19 – Precautions Against Leavening
The Rambam discusses many practical precautions:
Pour Water Away
Water used during kneading should not collect and sit.
Animal Feed
Bran mixed with water for animals must be handled immediately.
Personal Use
One should not:
- Place chewed wheat on wounds
- Soak bran for cosmetic use
- Mix flour into charoset
because these can rapidly become chametz.
Halachah 20 – Enriched Matzah
It is generally permissible to knead dough with:
- Oil
- Honey
- Milk
- Other ingredients
However, for the mitzvah matzah eaten on the first night:
The matzah must be “poor man’s bread” (lechem oni).
Therefore it should be made only with water.
Halachah 21–26 – Kashering Utensils for Pesach
The Rambam concludes with laws of preparing utensils.
Earthenware
Earthenware used with chametz:
❌ Generally cannot be kashered for Pesach.
They are put away until after the holiday.
Metal, Stone, and Wood
These may be kashered.
Kli Rishon (Primary Cooking Vessel)
Requires:
- Boiling water (hagalah)
Kli Sheni (Secondary Vessel)
Requires a lesser form of boiling-water treatment.
Knives
Both blade and handle must undergo kashering.
Large Pots
If no larger pot exists for immersion:
The Rambam allows filling the pot itself until boiling water overflows the rim, thereby kashering it.