Quotes
If there is a thing about which it is said: 'Look, this is new!' — it has already been in former times, before our own
Qoheleth 1:10
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| Massa Shmura |
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| Sunday, 10 April 2011 18:24 |
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Must your massa be shmura? |
| Last Updated on Sunday, 10 April 2011 19:20 |
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No profane language. No flame wars. Posters must be civil in their comments and treatment of each other. Stay on topic. Login to post or use a nickname, Anonymous is not a permitted nickname. All posts are moderated. If you do not meet our requirements your post will not be seen and will be deleted.
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To use Wiki, Youtube or other link click the button and enter the unique identifer from the site that points to your item. An example URL would look like this http://www.youtube.com/watch?v=SsJGxA5kGWc You only need provide the SsJGxA5kGWc IDENTIFIER in the popup box, not the whole URL.
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Comments
Shalom
1.As the term is used today, "Shmura Matza" means that the wheat was stored from the moment of harvest in such a way as to ensure that it did not come into contact with water. An analysis of the Talmudic discussion leads most Rishonim to conclude that this is a humra l'khathila, or a misswa min hamuvhar, but not a hova; the hova (requirement) is to ensure that there is no contact with water from the moment the wheat is ground into flour. Some Rishonim hold that the hova is to ensure that the flour, once mixed with water for kneading, does not become hamess. This Halakha applies to all of Pesah including Seder night.
2.I recommend using "Shmura Matza" where possible, i.e. if it is available and is not an unreasonable financial burden. My personal practice is to consume only "Shmura Matza" during all of Pesah.
3.There is no reason to prefer hand-made massa over machine-made. This too applies to all of Pesah including Seder night.
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