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Going with the Grain: How is Kusmin Spelt?

With the advent of Pesach, we prepare ourselves for Sefiras HaOmer—an omer being the measure of the grain called barley. And Shavuos commemorates, among other things, the bringing of a minchah chadashah, which was a wheat offering, in the Beis Hamikdash. Indeed, it seems that in essence we have to “go with the grain” at this time of year!

But there are five kinds of dagan, grain, to which our Torah alludes. And as the Mishnah tells us (Pesachim 2:5), our Pesach matzos can be made from any of them—wheat, barley, spelt, rye, or oats.

Now for many of us who may have allergies to wheat (chittah), the availability of matzos baked from Kasher L‘Pesach oat or spelt flower is indeed an undisguised blessing. And while I don’t intend to slight rye (shifon) or barley (s’orah), I for one haven’t as yet come across rye or barley matzos on the Pesach market!

But hold on a second! Most of us have some familiarity with oats (which we know of as shibboless shual) and some of the products made from it—but as for spelt, which the Torah terms “kusmin,” how many of us have any inkling as to what kind of grain it is? My imaginary hero (who, not so coincidentally, reminds me somewhat of one of my own grandsons) of this month’s article, Akiva Ameba, is similarly perplexed. He has of course heard of a grain called spelt, and he knows the Hebrew word for it from what his rebbi has taught him in class. Yet one tiny doubt remains in his mind, one which we too can ponder as we head inexorably toward Zeman Mattan Toraseinu and the time of the bringing of the minchah chadashah.

If unleavened bread can really be made from kusmin, how in Heaven’s name is it spelt?

Six-year-old Akiva Ameba is ready to celebrate Kabbolas HaTorah once more

And to munch on some cheesecake made from the five grains of this velt,

But there’s just one thing that bothers him to the core:

“How in the world is the grain kusmin spelt?”

Now don’t bother to tell him with a kuf: that’s not right—

Or a sav, because that’ll make his heart melt.

So he pleads: “Before I sink my teeth into pastry tonight,

I’ve just got to know: How’s kusmin spelt?”

Akiva, keep your eyes peeled, for there’s surely no ayin

In this puzzling word, yet it costs no more gelt

To ponder this question, so will you please stop your sighin’

And solve your dilemma: “How’s kusmin spelt?”

To spell the word with a shin goes against the grain

(If you know what I mean, di kavana nisht felt),

So while holding your cake, Akiva, just rack your brain:

“Nu, how in the world is the grain kusmin spelt?”

At this point in time when Akiva’s about to surrender,

All of a sudden he tightens his belt:

“Yes,” says he, “I think I know how a grain so yummy and tender

Is called kusmin; indeed, I just figured out how kusmin is spelt!

“You see, HaKadosh Boruch Hu created the five grains to support us,

And as we sit at our tables, grateful for what we’ve been dealt,

Let’s all raise our voices in one massive chorus:

The chameishis haminim include also spelt.

“So you can be certain tonight—or tomorrow, at least—

That as I sit at my table, cake in hand firmly held,

When I think of this grain which has been leavened with yeast,

I’ll thank the Basheffer that He alone made kusmin spelt.”

I may be reached at hillyarm@yeshivanet.com if you have any questions or comments. Enjoy a wonderful, soul-inspiring Shavuos, dear readers!