The History and Distinguishing Features of the Two Primary Diaspora Groups
Most non-Jewish people in the West have heard the terms “Sephardic” and “Ashkenazi,” but few understand the differences or the significance of these distinctions. Let’s take a closer look at these two distinct cultures, how they originated, and what makes them unique.
Sephardic Judaism
The term “Sephardic” comes from the Hebrew word Sefarad, translated as “Spain.” Sephardic Judaism has roots in Roman culture and times, with some of the earliest settlements on the Iberian Peninsula arising somewhere around 200 CE. The Sephardic Jews remained there for about 1,200 years, where they were integrally involved in advances in scholarship, literature, poetry, mathematics and science. While there, they developed a unique language and religious customs, as well as a signature cuisine. Around the turn of the 15th century, many left Spain for other parts of Europe, Africa and eventually the New World.
Ashkenazi Judaism
The term Ashkenazi comes from Ashkenaz, the first son of Gomer and a descendant of Noah, who is referenced in both Genesis and Chronicles. Most historians agree that the term Ashkenazi first came to used to describe a specific group within the Jewish diaspora around the 10th century CE in Germany. At that time, it referred specifically to the communities in the Rhineland valley (some of which were French). Around the turn of the 14th century, most Ashkenazis in the Rhineland left and settled in Poland.
The Ashkenazi Jews are the largest subgroup in the diaspora, accounting for about three quarters of the world’s Jewish population.
The Primary Differences between Sephardic and Ashkenazi Judaism
The Sephardic and Ashkenazi traditions can generally be distinguished by:
- Where they came from and where they live—The Sephardic diaspora had its roots in Spain and Portugal and emigrated to North Africa and the Middle East. Ashkenazi Jews were originally found in Germany and France, but then migrated to Poland and Eastern Europe.
- Language spoken—Sephardic Jews developed a hybrid language, combining Hebrew, Arabic and Spanish to form a dialect known as Ladino. Ashkenazi Jews have mostly spoken Yiddish.
- Treatment of Passover—Most of the distinctions here are dietary, within Ashkenazis avoiding rice, beans, corn and lentils, but Sephardic Jews permitting them. In addition, while Sephardic tradition has celery or other greens for the karpas and romaine or endives for the maror, the Ashkenazi use parsley and horseradish, respectively.
- Prayer and liturgical customs—While both groups share many of the same Talmudic practices, there are some minor differences in the type of liturgical poetry used, the order of prayers, the musical traditions and specific textual references or variations
Sephardic vs. Ashkenazi Cuisine
To understand the primary differences between Sephardic and Ashkenazi cooking, it’s important to look at geography.
Sephardic Jews lived for centuries on the Iberian peninsula, where they had access to the rich bounty of the Mediterranean Sea. They also had a wide array for fruits, vegetables, spices and oils available nearby. As a result, Sephardic cuisine tends to be brighter in flavor and more aromatic, using spices such as cumin, cinnamon, lemon and coriander, as well as fresh herbs and olive oil. Common Sephardic dishes include stuffed vegetables, Shakshuka, borekas (savory pastries) and Hreime, as fish with spicy tomato sauce
The Ashkenazi Jews, on the other hand, lived in a colder climate, leading to a culinary tradition that includes heavier foods, such as potatoes, noodles, meat, pastries and pickled foods. Ashkenazi cooks typically use milder spices, often with nothing more than salt, pepper, onion and possibly dill weed. Because there was little or no olive oil available, the Ashkenazi community developed schmaltz, a form of rendered chicken fat, to use as cooking oil. Many of the foods more commonly known among Gentiles, such as matzo ball soup, knish, gefilte fish and kugel, all find their origin in Ashkenazi cooking.
Both traditions have a Shabbat stew. The Ashenazi version, known as Cholent, is a hearty bowl of beef, potatoes, beans and barley. The lighter Sephardice Hameen or Dafina, commonly has chickpeas, rice, whole eggs and spices.
Gutterman’s and Gutterman Warheit—Serving the Jewish Community for More than Six Generations
At Gutterman’s and Gutterman Warheit, with funeral chapels in New York and Florida, we have provided comprehensive funeral and burial services to the Jewish community for more than 130 years. Because of our extensive experience, we know the distinct customs within each Jewish tradition and can help with any issue or concern, from the structure of the memorial services or the selection of a casket or monument to the details of sitting Shiva or the preparation of a Yahrzeit calendar. We will also work directly with the Chevra Kadisha to ensure compliance with Jewish law in the preparation of the body.
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