Starch (amylumin Latin, amylonin Hebrew and Greek) is a classic ingredient used in many foods. Starch is a complex carbohydrate, a major component of cereals and some vegetables. Commercial starch is produced from corn, wheat, rice, potato and tapioca. These crops have a very high starch content, which is physically separated from the plant in large manufacturing facilities dedicated to these products. The predominant source of food starch in North America is corn. Corn is ground and mixed with water, after which the starch is separated from the other components of the kernel (bran, protein, and germ) and dried in large systems designed specifically for starch. At this point, no Kashrus concerns are apparent, and starch was generally considered to be of little Kashrus concern. Recent industry trends, however, have compromised this assumption. First, companies have developed specialty spray-dried starch products. Spray drying is a process whereby a liquid is sprayed in a fine mist into a hot air chamber, causing the moisture in the spray to evaporate and leave a dried powder. The type of spray drier needed for this process is often not available in the starch plant, and such material is therefore shipped to companies that specialize in this type of processing. Unfortunately, these custom spray-drying companies process many products on the same equipment, including dairy and non-Kosher items, which would compromise the otherwise Kosher status of the starch. Second, a salvage business has developed in the starch industry. At times, shipments of starch may deteriorate or otherwise fall below the required specifications for use, usually because they had become wet. Salvage companies buy this distressed material, grind and sift it (or spray dry it) and sell it for food use. The re-grinding process involves significant heat, and the source of the starch is often unknown. For both of these reasons, the MK takes care to ensure that all starch bears a reliable Kosher certification. An even more interesting problem that was discovered involved potato starch. Peeling potatoes by hand is tedious work, and in large factories a process called steam pealingdoes this work. Potatoes are placed in a large pressure cooker, which is pressurized with steam. The steam forces itself under the potato peel, and when the pressure is suddenly released the peel pops off the potato. The concern noted was that the steam was also used to heat the animal fat used in the plant to fry French fries, the condensate from which returned to the boiler and was used to peel the potatoes. Such a system compromised the potato starch made from these potatoes, again pointing to the need for a reliable Kosher certification for the product.
It depends. If you are Ashkenaz, then you can't eat popcorn on Passover (Ashkenazim don't eat legumes on passover, and corn is a legume). If you are of a Sefard (who do eat legumes on Passover) origin, then you technically can eat popcorn on Passover, but it must have a reliable kosher for Passover certification.Correction:Corn is not a legume. The reason that corn isn't eaten during Passover is because of a naming error when it came to Europe and it became associated with one of the grains that the Torah forbids during Passover.
If you were able to find corn vinegar that is certified kosher for Passover, it would be kitniyot which means that the majority of Ashkenazi Jews would not use it.
Due to the prohibition against unleavened bread, raw flour cannot be used during Passover. In order to be used for Passover, dough has to be thoroughly cooked within 18 minutes of the flour being mixed with water. When pasta is made, water is mixed with flour and the formed pasta is left to dry without being cooked and therefore is not allowed. There are kosher for Passover pastas that are made with potato starch/flour.
The majority of sweetened condensed milks are made with corn syrup and are not certified kosher for Passover. There are substitution recipes though.
Yes. Fresh vegetables are all kosher for Passover, though Ashkenazi Jews do not eat certain ones, such as corn and legumes (peas, beans, etc.)
There are kosher brands of condensed milk, to be used during Passover, it would have to be certified kosher for Passover. In regard to sweetened condensed milk, most use corn syrup which is kitniyot. There are substitute recipes for this product though.
It generally contains corn syrup, and any derivatives of corn are not KfP for Jews of Ashkenazi descent.
It would have to be certified kosher for Passover.
It depends on the type of flour. Potato flour, alternately called potato starch is fine for Passover. Flour made from the 5 prohibited grains (wheat, oat, spelt, barley, and rye) is not allowed.
The label has to say "Kosher for Passover"
Yes, only if they are specifically certified kosher for passover. You can find kosher for Passover olives at any Jewish supermarket
It can be, it would require a valid Passover hechsher.