Kosher Certification Rules for Spices (Part 1)

All spices

Currently, much of the way spices are imported and transported to factories was established at the beginning of the trade. Spices are hand-picked, dehydrated, placed in burlap bags, and then transported to their destination, remaining naturally air-dried throughout. Most spice dehydration is done in the field, and the spice trade knows it as sun-drying. Other spices are air-dried in hot-air drying tunnels. Drying reduces moisture content and lowers transport costs.

Most modern spice workshops have strict procedures in the cleaning and decontamination process to keep out any adulterants. First, the spices must be washed. Spices pass through a metal detector and a destoner to remove foreign objects or debris. Then they pass through many fine sieves so that any small contaminants or insects are caught. This process is only the initial stage of a modern spice-washing workshop.

Spices are also often cleaned of microorganisms. There are usually three final steps: first, steam distillation cleans the whole seeds and berries. Then ethylene oxide gas treatment is used. Finally, irradiation treatment. These procedures usually remove 100% of bacteria, yeast, mold, insects and other organisms from spices.

Israeli spices

Spices imported from Eretz Yisroel have different kashrus critical points. Modern cultivation techniques give indigenous spices - spices grown in their natural country of origin - competition from countries with similar climates that can produce the same spices, so spices and herbs grow all over the world.

Israel is a major supplier of onions, garlic and bay leaves, and Kosher bodies are aware that Israel is a major supplier of coriander and chili powder. Therefore, some Israeli companies play a very important role in dehydrated spices. So the country of origin becomes a big issue, and the proper separation of tithes is of greatest concern; when giving a spice company Kosher certification, the determination of the country of origin is critical. When a consumer buys a spice product and the country of origin is not stated, they can buy with confidence according to the Safek Derabanan LeKula and Holchin Achar Harov protocols.

Additives

Is it correct that all spices in the supermarket's spice and seasoning section are additive-free?

The answer is not always so. Of course, many spices are 100% pure with no additives; however, many pure spices, in order to reduce caking and moisture (a spice's nemesis), often have anti-caking agents added to keep them dry and free-flowing.

Usually silica gel is added as an anti-caking agent; silica gel is a Kosher anti-caking agent. Calcium stearate, magnesium stearate or potassium stearate can also be used as effective anti-caking agents. Stearic acid usually comes from non-Kosher fat. Usually, stearic acid can also come from vegetables. Therefore, pure spices also need careful review. Usually, the anti-caking agent is listed in the spice's ingredient statement. But if the anti-caking agent is not listed on the spice ingredient list, then according to the concept of Holchin Achar Harov it does not require Kosher certification and can be purchased.

Spice blends

Not all the small jars in the spice section are pure spices. For example, curry powder does not come from a curry spice; curry powder is a blend of several spices, and American curry powder is a blend of eight spices. In India, the curry powder of each province is different. There are more than a hundred kinds of curry powder. Similarly, chili powder is a spice blend whose composition varies according to food requirements; chili powder is used not only in chili, but also in sauces, sausages, meat and pickles. Spice blends raise Jewish Kosher considerations and concerns.

There are no hard rules for spice blends; as for flavor, spice is a very subjective art. Interestingly, some liquid flavorings such as vinegar, sherry and brandy can also be added, and then some anti-caking agent can be added to keep it in its natural powdered form. In addition, dehydrated flavorings such as dehydrated chicken, meat and cheese powder can be added to the blend. These added flavorings are not Jewish Kosher and are generally listed as natural flavors. Each spice formula must list its own merits and each option and submit it to a certification body for review and certification. In addition, spice-mixing equipment such as mixers and filters must be inspected to ensure no residual non-Kosher spice-mixing remnants are left behind. In short, spice blends need reliable Kosher certification.