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Kosher Certification Rules for Spices (Part 2)
2025-05-15
Spice Extraction
Passover spice mix Spice blends use flavor enhancers and other flavoring agents, such as MSG, which is widely used, sodium erythorbate (used in cooked meats), dextrose, maltodextrin, and hydrolyzed vegetable protein. Many of these spices and ingredients are derived from corn or soy. The kosher nature of these ingredients raises the question of whether these products can be used in spice blends for Passover. Some ingredients, such as legumes, are forbidden to Ashkenazi Jews for Passover. Other processed ingredients are derived from legumes and undergo a multi-stage transformation process involving enzymatic hydrolysis, fermentation, and regeneration to produce the final product. These legume products are known as Kitniyos Shenishtanu. Inspectors differ on the definition of Kitniyos Shenishtanu. Some say these processes alter the legume's properties, allowing it to be used for Passover. Others maintain that it remains a legume. Star-K regulations prohibit the use of legumes. This is why Star-K certified Passover meats do not contain sodium erythorbate or sodium ascorbate.
Spice tampering is rare among reputable spice companies, however, there have been documented cases of chili powder being sprayed with vegetable oil for color. While spice tampering is clearly a concern for kosher certification, especially for Passover spices, our research indicates that companies with integrity, quality, and a strong reputation will not risk using substandard spices.
Chinese spices With the advent and growth of trade with China, more and more spices from mainland China are entering the domestic market. Chinese products are cheaper and sometimes of equal or higher quality. Recently, we've seen strong competition from Chinese garlic and onion powders, which are pungent compared to domestic products. However, Chinese garlic and onions are pungenter than domestic ones, and their flavor needs to be improved to suit American tastes. This can be achieved by reducing the use of spice powders and anti-caking agents. As mentioned earlier, anti-caking agents are a concern for kosher certification, and flavor is also an issue for Passover.Therefore, Chinese spices without reliable Kosher certification or Kosher for Passover certification cannot be used.
Strict Conditions for Other Passover Spices The Mishna Brura 453:13 mentions that one should avoid using fennel and kimchi during Passover because they grow close to wheat fields, making it difficult to ensure that the spices are not mixed with grains.
It's unclear whether the kimmel custom involves avoiding coriander, cumin, and fennel, or whether all seeds are similar and each conceivably a potential kimmel should be avoided. Furthermore, fenugreek and coriander may be grown near wheat fields unless they are carefully inspected and cleared of contact with grains. Some large spice companies own their own plantations in India and elsewhere, so non-kosher wheat or barley for Passover is not a major concern.
Some related products extracted from spices, such as essential oils and resin oils, are also valued by Kosher certification agencies.
Extraction of essential oils and oleoresins offers many advantages to food technology, such as the ability for food manufacturers to select specific flavors more precisely than if they were to simply use a whole spice blend. Additionally, sanitation issues and transportation costs are significantly reduced if the essential oils and oleoresins are extracted close to where the spice is produced.
Oleoresin is extracted using organic solvents such as hexane or alcohol, leaving only the oleoresin. Kashrus organizations are concerned about the use of alcohol in the oleoresin extraction process. Is alcohol kosher or kosher for Passover? Are there any non-kosher ingredients in oleoresin stabilizers?
Basic spice oils are usually extracted using cold or steam extraction methods, generally without the use of any solvents. Cold pressing or steam distillation does not pose kosher issues.
As new avenues for industrial fragrance applications emerge, new technologies are becoming more efficient and spice extracts are becoming more standardized and uniform. Spice oleoresins and essential oils are delivered as dispersions in oil or other liquids. Furthermore, the addition of other ingredients to the dispersions, such as monoglycerides and polysorbates, requires strict kosher certification. Another simpler fragrance application technique involves using liquid emulsions of fragrance essential oils and starches and spray-drying the essential oil powders. In this case, the spray-drying process is scrutinized to ensure that no non-kosher products are used on the same equipment. Oleoresin extraction must be reliably kosher certified.Passover spice mix Spice blends use flavor enhancers and other flavoring agents, such as MSG, which is widely used, sodium erythorbate (used in cooked meats), dextrose, maltodextrin, and hydrolyzed vegetable protein. Many of these spices and ingredients are derived from corn or soy. The kosher nature of these ingredients raises the question of whether these products can be used in spice blends for Passover. Some ingredients, such as legumes, are forbidden to Ashkenazi Jews for Passover. Other processed ingredients are derived from legumes and undergo a multi-stage transformation process involving enzymatic hydrolysis, fermentation, and regeneration to produce the final product. These legume products are known as Kitniyos Shenishtanu. Inspectors differ on the definition of Kitniyos Shenishtanu. Some say these processes alter the legume's properties, allowing it to be used for Passover. Others maintain that it remains a legume. Star-K regulations prohibit the use of legumes. This is why Star-K certified Passover meats do not contain sodium erythorbate or sodium ascorbate.
Spice tampering is rare among reputable spice companies, however, there have been documented cases of chili powder being sprayed with vegetable oil for color. While spice tampering is clearly a concern for kosher certification, especially for Passover spices, our research indicates that companies with integrity, quality, and a strong reputation will not risk using substandard spices.
Chinese spices With the advent and growth of trade with China, more and more spices from mainland China are entering the domestic market. Chinese products are cheaper and sometimes of equal or higher quality. Recently, we've seen strong competition from Chinese garlic and onion powders, which are pungent compared to domestic products. However, Chinese garlic and onions are pungenter than domestic ones, and their flavor needs to be improved to suit American tastes. This can be achieved by reducing the use of spice powders and anti-caking agents. As mentioned earlier, anti-caking agents are a concern for kosher certification, and flavor is also an issue for Passover.Therefore, Chinese spices without reliable Kosher certification or Kosher for Passover certification cannot be used.
Strict Conditions for Other Passover Spices The Mishna Brura 453:13 mentions that one should avoid using fennel and kimchi during Passover because they grow close to wheat fields, making it difficult to ensure that the spices are not mixed with grains.
It's unclear whether the kimmel custom involves avoiding coriander, cumin, and fennel, or whether all seeds are similar and each conceivably a potential kimmel should be avoided. Furthermore, fenugreek and coriander may be grown near wheat fields unless they are carefully inspected and cleared of contact with grains. Some large spice companies own their own plantations in India and elsewhere, so non-kosher wheat or barley for Passover is not a major concern.
Another spice, mustard, is considered a legume. Therefore, all forms of mustard, including mustard essential oil and oleoresin, are not permitted during Passover.
In an era where the harmony between kosher regulations and technology has become commonplace, spices and kosher seasonings are blended.