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I somewhat understand why many have the custom to dip things in the first place during the Pesach Seder. But, I'm curious about the source and reason for these two specific items, namely:

Why specifically use salt water and charoset? I understand the symbolism of the salt water that they represent the tears from the hard labor. The charoset is supposed to represent the paste from the mortar? But why does the charoset need to be made with fruit and nuts? If one wanted to have a paste from food, he could make a paste from potato starch or ground meat, as well. WHy use these ingredients, specifically?

Also, why specifically dip the vegetable in the salt water and the maror in charoset? Why not reverse?

  • Who's we? 1515. – Double AA Apr 19 '16 at 13:40
  • Sigh. The goal isn't to remove the term we, but to specify to whom you do refer. Not all Jews dip in saltwater for instance. – Double AA Apr 19 '16 at 13:51
  • Potato starch was not always available (we have a history and costoms), ground beef is not easily edible – hazoriz Apr 19 '16 at 13:52
  • @DoubleAA AFAIK, Gem. Pesachim mentions dipping, though, agreed, that I have seen some dip karpas in vinegar. Everyone I have seen dips maror in charoset. I'm unaware of anyone that uses something else. Sorry, about this kind of edit, but the best I could do is add the words "that I know" to the "many" edit. – DanF Apr 19 '16 at 14:08
  • @DanF Some dip Karpas in Charoset too. – Double AA Apr 19 '16 at 14:12

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