Legumes

First, I will start with a general overview. I once heard from Rabbi Midan that he knows of 22 excuses for reading the Book of Ruth on Shavuot but only one for reading the Book of Esther on Purim. As the number of different excuses for "cutting" legumes decreases, so do their validity. Secondly, decrees that came after the Talmud and without the Sanhedrin have no validity. Therefore, at most, there can be a concern or a custom here. Therefore, all of these reasons cannot form the basis for a decree. As for the flavors themselves, I'm a little embarrassed to need them due to their blandness, but since the question was asked, I'll answer briefly. The fear of souring in legumes is a completely unfounded matter, especially since even if it exists, it is at most present in rice and the like (and it is explained in the Gemarat that there is no fear of it, according to the Rabbi Ben Nuri). And the minyan includes all legumes, including the divisions between what was then and what was not then, green and other legumes, what comes from legumes, and the like. The same applies to the interference of chili. If it is interference of chili, then it is a complete law. Why are the Sephardim not afraid of it? What are the differences between the types of legumes? The similarity between legume flour and wheat flour is indeed a magnificent oriental similarity. There are things that are much more similar. In my opinion, there is no joy in eating lettuce on Yom Tov, and therefore lettuce should be banned. The fact that the SMAK did not like legumes (but only legumes that were not available at the time/green, etc.) is not my fault. Each to his own taste. And the same is true for our Rabbi Manoah. In general, I would say that at this level of ridiculous reasoning, there is no nonsense custom in the world at all. There is no custom in the world for which I cannot find reasons at this level of distant association.