Kosher Certification Rules for Spices (Part 2)

Spice extraction

Some products extracted from spices, such as essential oils and oleoresins, are also valued by Jewish Kosher certification bodies.

The extraction of essential oils and oleoresins offers many advantages to food technology, such as allowing food manufacturers to choose a specific flavor more precisely than if they used the whole spice blend. In addition, if essential oils and oleoresins are extracted near the spice's place of origin, hygiene issues and transport costs are greatly reduced.

Oleoresins use organic solvents such as hexane or alcohol to extract the resin from the spice, and then the solvent is drawn off, leaving only the spice oleoresin. The Kashrus body's concern is that if alcohol is used in the oleoresin extraction process, is the alcohol Kosher or Kosher for Passover? Are there non-Kosher raw-material components in the oleoresin stabilizer?

Basic spice oils usually use low-temperature or steam extraction methods, generally without any solvent. Cold pressing or steam distillation poses no Jewish Kosher issue.

As new avenues of industrial spice application appear, new technologies are more efficient and spice extracts more standardized and uniform. Spice oleoresins and essential oils are transported as dispersions in oil or other liquids. In addition, other substance components added to the dispersion, such as monoglycerides and polysorbates, require strict Jewish certification. Another simpler technique for spice application is to make essential oils with liquid emulsions of spices and starch, and spray-dried essential-oil powder. In this case, the spray-drying process must be reviewed to ensure no non-Kosher product is used on the same equipment. Oleoresin extraction must have reliable Kosher certification.

Passover spice blends. Spice and seasoning blends use flavor enhancers and other flavoring substances, such as MSG, which is widely used, sodium erythorbate (used in cooked meat products), glucose, maltodextrin and hydrolyzed vegetable protein. Many of these spices and ingredients come from corn or soy. The Jewish Kosher question for these raw materials is whether these products can be used in spice blends for the Jewish Passover. Some ingredients, such as legumes, are forbidden to Ashkenazi Jews at Passover. Other processed ingredients are derived from legumes through a multi-stage conversion process of enzymatic hydrolysis, fermentation and regeneration until the final product is obtained. This category of legume products is called Kitniyos Shenishtanu. There are differing opinions among inspectors regarding Kitniyos Shenishtanu. Some inspectors say these processes change the properties of legumes and they may be used at Passover. Other inspectors insist their properties are still those of legumes. Star-K's rule is that legumes may not be used. This is why Star-K-certified Passover meat contains no sodium erythorbate or sodium ascorbate.

Spice adulteration rarely occurs at reputable spice companies; however, there are recorded cases of chili powder being sprayed with the color of vegetable oil. Clearly, Kosher certification is now very concerned about spice adulteration, especially Passover spices, but our research shows that companies of high integrity, quality and reputation do not risk using substandard spices.

Chinese spices. With the emergence and development of Chinese trade, more and more mainland Chinese spices are appearing domestically. Chinese products are cheap and sometimes of the same or higher quality. Recently we have seen Chinese garlic and onion powder competing fiercely with domestic products. However, Chinese garlic and onion are more pungent than domestic ones and need flavor improvement to suit American tastes. The modification can be achieved by cutting the spice powder with anti-caking agents. As mentioned earlier, anti-caking agents are a Kosher certification concern, and flavor is also an issue for Passover. So Chinese spices without reliable Kosher or Kosher for Passover certification cannot be used.

Other strict conditions for Passover spices. The Mishna Brura 453:13 mentions that one had best avoid using fennel and kimmel at Passover, because they both grow near wheat fields, making it hard to ensure that no grain or other substances are mixed into the spice.

We are not sure whether the custom of "kimmel" is to avoid coriander, cumin and fennel, or all seeds similar to each other and every one of them that could conceivably be the kimmel mentioned above. In addition, fenugreek and coriander may grow near wheat fields, unless they are all carefully inspected to have had no contact with grain. Some large spice companies have their own plantations in India and elsewhere, so non-Passover wheat or barley is not a major problem.

Another spice, mustard, is considered a legume. Therefore, mustard in all forms, including mustard essential oil and oleoresin, cannot be used at Passover.

In an era when coordination between Kosher supervision and technology has become commonplace, spices and the spirit of Kosher seasoning blend together.