Study Nazir folio 37B with parallel Hebrew-English text, traditional commentary, and modern study tools. Free access to Babylonian Talmud online.
R' Akiva derives the principle: The legal status of the flavor of forbidden food is like that of the substance itself, from the vessels of non-Jews that require purging [gi’ulei], where the Jews were commanded to purge the non-kosher flavor from the vessels they seized from the Midianites. As God s
Rav Aḥa further suggested to Rav Ashi: And according to the opinion of the Rabbis, who derive this principle from the verse: “Neither shall he drink anything soaked” (Numbers 6:3), let them also derive it from the vessels of non-Jews that require purging, as does R' Akiva. Rav Ashi said to him: T
But here, with regard to the halakha of vessels of non-Jews that require purging, the Torah states that even if they contribute taste that renders the food tainted, nevertheless they are forbidden. If 24 hours have passed since food was cooked in a pot, the assumption is that the flavor released f
The Talmud asks: And according to the opinion of R' Akiva too, the case of vessels of non-Jews that require purging is apparently a novelty. R' Akiva derives this principle from the required purging of the vessels of non-Jews. How then does he respond to the previous claim? Rav Huna, son of Ḥiyya,
The Talmud asks: And why don’t the Rabbis derive the halakha from there, as it is no longer a novelty? The Talmud answers: They hold that even in the case of a pot used on that day, it is impossible that the vessel does not slightly taint the food absorbed in the vessel. Consequently, the halakha of