{"id":2155,"date":"2015-07-06T17:43:33","date_gmt":"2015-07-06T17:43:33","guid":{"rendered":"https:\/\/www.star-k.org\/articles\/?p=2155"},"modified":"2025-08-04T20:04:00","modified_gmt":"2025-08-04T20:04:00","slug":"taam-tov-btuv-taam-a-flavorful-blend-of-kashrus-and-spices-2","status":"publish","type":"post","link":"https:\/\/www.star-k.org\/articles\/kashrus-kurrents\/2155\/taam-tov-btuv-taam-a-flavorful-blend-of-kashrus-and-spices-2\/","title":{"rendered":"Taam Tov Btuv Taam: A Flavorful Blend of Kashrus and Spices"},"content":{"rendered":"

Published Fall 2014<\/em><\/p>\n

Unquestionably, the one area of food ingredients that attests to the global nature of the food industry is the spice trade.\u00a0\u00a0The\u00a0Torah is replete with reference to the spice traders who carried\u00a0Yosef\u00a0to Egypt to the\u00a0ketores<\/i>, that\u00a0was fundamental to the\u00a0avoda<\/i>\u00a0in the\u00a0Bais Hamikdash<\/i>.\u00a0\u00a0The spice commerce has thrived from the beginning of commercial trade.\u00a0\u00a0New World exploration forged forward fueled with the hope of finding shorter spice routes to the Far East.\u00a0\u00a0Centuries earlier, Marco Polo witnessed flourishing spice trade firsthand, during his travels to the Orient. Spice empires thrived as the European powers deepened their trade with the Far East. Today, spice trading continues to prosper.\u00a0\u00a0Spices hail from Albania to Zanzibar and arrive to these shores in many different forms as whole spices, spice extracts, oleoresins and essential oils. What are the kashrus\u00a0issues facing this fascinating ancient\/contemporary industry?\u00a0\u00a0Have modern processing techniques simplified or complicated matters?
\nWhat are spices?\u00a0\u00a0Are spices and herbs synonymous?<\/strong>
\n<\/b>The term spice is derived from the Latin “species aromatacea,<\/em>” meaning fruits of the earth<\/em>\u00a0and are defined as an “aromatic, pungent vegetable substance used to flower food”.\u00a0\u00a0Charlemagne defined herbs as “a friend of physicians and the praise of cooks”. Herbs are defined as a “plant without woody tissue that withers and dies after flowering”.\u00a0\u00a0The FDA considers spices and herbs as one and the same and categorically defines culinary spice and herbs as an aromatic vegetable that gives flavor and seasoning to food rather than nutritional value.\u00a0\u00a0Spice sources include bark, bulbs, buds, flowers, fruit leaves, roots, seeds and plant tops.\u00a0\u00a0Halacha <\/em>categorically classifies herbs and spices as products which are flavoring agents for food.<\/p>\n

Below is a list of some popular spices obtained from different plant parts:<\/p>\n

\n\n\n\n\n\n\n\n\n\n\n\n
\n

Plant Part:<\/span><\/b><\/p>\n<\/td>\n

\n

Spices:<\/span><\/b><\/p>\n<\/td>\n<\/tr>\n

\n

Fruit\/Berry<\/b><\/p>\n<\/td>\n

Allspice, Capers, Capsicum (Cayenne – Red Pepper), Mace, Nutmeg, Paprika, Black Pepper, White Pepper<\/td>\n<\/tr>\n
\n

Bark\/Stem<\/b><\/p>\n<\/td>\n

Cinnamon<\/td>\n<\/tr>\n
\n

Seed<\/b><\/p>\n<\/td>\n

Anise, Anise China Star, Caraway, Cardamom, Celery, Coriander, Cumin, Dill Seed\/Dill Weed, Fennel, Fenugreek, Mustard, Oregano, Poppy, Sesame<\/td>\n<\/tr>\n
\n

Leaf<\/b><\/p>\n<\/td>\n

Chervil, Rosemary<\/td>\n<\/tr>\n
\n

Stem<\/b><\/p>\n<\/td>\n

Basil, Bay, Chives, Marjoram, Oregano, Parsley, Sage, Tarragon, Thyme<\/td>\n<\/tr>\n
\n

Bud\/Bulb<\/b><\/p>\n<\/td>\n

Cloves, Garlic, Onion<\/td>\n<\/tr>\n
\n

Flower\/Stamen<\/b><\/p>\n<\/td>\n

Saffron<\/td>\n<\/tr>\n
\n

Root\/Rhizome<\/b><\/p>\n<\/td>\n

Ginger, Horseradish, Turmeric Whole Spices<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

Whole Spices
\n<\/b>Today, much of the imported spices are shipped to spice facilities in the same fashion that has been done from the beginning of the spice trade. Spices are picked by hand, dehydrated, placed in burlap bags, and shipped to their destinations in their whole natural dried state.\u00a0\u00a0Most spice dehydration is done in the field, known in the spice trade as sun drying.\u00a0\u00a0Other spices are air dried in hot air drying tunnels. Drying reduces moisture content making it less costly to ship, and reduces the likelihood of the development of mold.<\/p>\n

Much of the rigorous processing of the modern day spice house centers\u00a0around\u00a0the cleaning and decontamination of any undesirable adulterants. First and foremost spices have to be cleaned.\u00a0\u00a0The spices pass through metal detectors and de-stoners to remove foreign material or debris.\u00a0\u00a0They are then sifted through many sifting screens so that any small contaminants or insects will be ferreted out.\u00a0\u00a0This process is only the initial stage of present day spice house cleaning.<\/p>\n

Spices often have to be microbiologically cleaned as well.\u00a0\u00a0To this end, one of three processes can be employed. Whole seeds and berries are cleaned through steam distillation. Another treatment employs ethylene oxide gas.\u00a0\u00a0The third method is radiation.\u00a0\u00a0These processes generally rid the spices of almost 100% of bacteria, yeast, molds, insects and other forms of living matter.\u00a0\u00a0Due to these aggressive cleaning processes, the problem of insect infestation in spices dehydrates is virtually nonexistent.\u00a0\u00a0Any residual insect fragments that were not removed by cleaning, screening and fumigation would be\u00a0Batul<\/em>.\u00a0\u00a0Since drying and cleaning equipment are used exclusively for spice productions, cross usage of the equipment for other products is not a concern.<\/p>\n

Spices from Israel
\n<\/b>Spices imported from\u00a0Eretz Yisroel<\/em>\u00a0present different\u00a0kashrus<\/em>\u00a0concerns.\u00a0\u00a0Modern cultivation techniques have given indigenous spices,\u00a0spices that have grown in its natural country of origin<\/em>, competition from countries that have similar climate which can produce the same spices as their indigenous counterparts. This has given rise to spices and herbs growing in all areas of the world.<\/p>\n

Israel is a major supplier of onion, garlic and bay leaves.\u00a0\u00a0Two imports not linked to spices are tomatoes and peppers, and these products require reliable kosher certification, ensuring that terumos<\/i>\u00a0and\u00a0maasros<\/i>\u00a0were separated.\u00a0\u00a0Kashrus<\/em>\u00a0Agencies are aware that Israel is a major supplier of parsley and paprika. Furthermore, some Israeli companies play a significant role in the dehydration of spices; hence, the country of origin becomes a major issue, and the separation of\u00a0terumos<\/i>\u00a0and\u00a0maasros<\/i>\u00a0in addition to other\u00a0mitzvos<\/i>\u00a0hateluyos\u00a0ba\u2019aretz<\/i>, such as shmitta<\/i>, is of paramount concern.\u00a0\u00a0It is crucial that the country of origin be determined when giving kosher certification to a spice company.\u00a0\u00a0When a consumer purchases a spice product and the country of origin is\u00a0not<\/strong>\u00a0stated, one can purchase spices without worry, based on the concepts of\u00a0Safek Derabanan LeKula<\/em>\u00a0and\u00a0Holchin Achar Harov<\/em>.<\/p>\n

Great care has to be taken regarding spices grown during the year of\u00a0Shmitta<\/i>.\u00a0\u00a0Produce grown during\u00a0shmitta<\/i>\u00a0are vested with\u00a0Kedushas Shvi\u2019is<\/i>, the sanctity of the year of Sabbatical rest.\u00a0Produce grown during\u00a0shmitta<\/i>\u00a0may sometimes be eaten but cannot be sold in its typical commercial manner, nor can produce and spices vested with\u00a0kedushas<\/i>\u00a0shvi\u2019is<\/i>\u00a0be exported.\u00a0Some Israeli companies that are certified during the non-shmitta<\/i>\u00a0years with reliable\u00a0mehadrin <\/i>certification will drop the\u00a0mehadrin hechsher<\/i>\u00a0during the year that\u00a0shmitta<\/i>\u00a0produce is grown and harvested and only certify the produce and spices with the regular non-mehadrin<\/i>\u00a0certification.\u00a0The company will also put a disclaimer on the box stating that the company is kosher certified by a kosher\u00a0hechsher<\/i>\u00a0that relies on the\u00a0heter<\/i>\u00a0mechira<\/i>,[1]<\/sup><\/a>\u00a0i.e. selling the land to an\u00a0aino Yehudi <\/i>during the\u00a0shmitta<\/i>\u00a0year, thereby divesting the land from its sanctified status.<\/p>\n

STAR-K and major\u00a0kashrus<\/i>\u00a0organizations within the U.S. do not use products and ingredients that rely on the\u00a0heter<\/i>\u00a0mechira<\/i>.\u00a0\u00a0Since packaging for\u00a0shmitta<\/i>\u00a0and non-shmitta<\/i>\u00a0year production appears the same, with either the presence or absence of the\u00a0mehadrin<\/i>\u00a0hechsher<\/i>,\u00a0mashgichim must be very vigilant with ingredient inventories, especially those of spice companies.\u00a0\u00a0A wise rule of thumb is to avoid these issues and pre-plan with the companies by finding alternate suppliers; otherwise, pre-shmitta<\/i>\u00a0inventories must be built up.<\/p>\n

\u00a0<\/b><\/span><\/span><\/p>\n

Additives<\/b>
\nIs it correct to assume that all spices that are sold in the spice and seasoning section of the supermarket are additive free?<\/p>\n

The answer is not always.\u00a0\u00a0True, most spices that state that they are 100% pure are indeed pure. However, even in many pure spices, in order to reduce caking or moisture, spices’ natural nemesis, anti-caking additives are often added to help keep the spice dry and free flowing.<\/p>\n

Typically, a silica gel (sodium silicate),\u00a0is added as an anti-caking agent. Silica gel is a kosher anti-caking agent.\u00a0\u00a0Although it is not as common as it once was, calcium stearate, magnesium stearate and\/or potassium stearate have also been used as effective anti-caking agents.\u00a0Stearates are typically derived from non-kosher fats. Stearic acid can also be derived from vegetable sources.\u00a0\u00a0Therefore, even pure spices require careful scrutiny.\u00a0\u00a0Typically, pure spices list anti-caking agents in their ingredient declaration. However, if a pure spice does not list anti-caking agents on the ingredient panel, one can assume that it is not present.<\/p>\n

Spice Blends
\n<\/b>Not\u00a0all powders that come in little bottles in the spice section are pure spices.\u00a0\u00a0For instance, curry powder does not come from curry spice.\u00a0\u00a0Curry powder is a spice blend. American curry powder is a blend of eight spices.\u00a0\u00a0In India, curry powder changes from province to province.\u00a0Curry powder can have hundreds of variations.\u00a0\u00a0Similarly, chili powder is a spice blend whose ingredient compositions change with the food applications.\u00a0\u00a0Chili powder is not only used in chili; it is used in sauces, frankfurters, meats and pickles.\u00a0\u00a0There are many tricks that a spice blender uses; consequently, spice blends generate a plethora of\u00a0kashrus<\/i>\u00a0considerations and concerns.<\/p>\n

There are no hard and fast rules to a spice blend. As with flavors, spice blending is very much an art form. Liquid flavors such as red wine vinegar, sherry and brandy can be added to the blend, and even liquid ingredients can retain their powdery nature with the addition of bulking agents.<\/p>\n

Furthermore, flavor dehydrates such as dehydrated chicken, meat, and cheese powders can be added to the blend. These added flavoring agents which are not kosher can be generically listed as natural flavors.\u00a0\u00a0Each spice formulation has to stand on its own merit, and each formula has to be submitted to the certification agency for review and certification.\u00a0Furthermore, spice blending equipment such as ribbon blenders and screen filters have to be checked for their cleanliness to make sure that no residual non-kosher spice blend remains are left behind.\u00a0\u00a0Sometimes, ribbon blenders have metal detectors that are difficult to clean.\u00a0Another way to create a dry blend is to spray dry the formulation.\u00a0\u00a0If a contract spray dryer is used for other products, the kosher status of the spice blend can be compromised.<\/p>\n

Today, ribbon blenders have the capacity to inject steam and actually cook spices in the blender.\u00a0\u00a0For example, a spice company actually steams chili peppers in the blender.\u00a0\u00a0Chili peppers are naturally sharp, a\u00a0davar charif<\/i>, and has the capacity to \u201creawaken\u201d taste in an\u00a0aino ben yomo kli<\/i>, a vessel that has been dormant for over 24 hours.\u00a0\u00a0If the ribbon was used fortreif<\/i>\u00a0blending of products, such as rendered chicken fat, the peppers could become\u00a0treif<\/i>\u00a0and, in turn, affect all forthcoming blends using seemingly worry-free hot chili peppers.\u00a0\u00a0In a nutshell, spice blends require reliable kosher monitoring.<\/p>\n

Spice Extraction
\n<\/b>Spice companies do not just use whole or ground spices.\u00a0\u00a0Spice extractions, such as essential oils and oleoresins, are fundamental to this burgeoning industry.<\/p>\n

The extraction of essential oils and oleoresins provides food technologists with many advantages, as food manufacturers can select the specific flavor profiles with much greater precision than if they were to simply use blends of whole spices.\u00a0\u00a0In addition, hygienic concerns as well as transportation costs are greatly reduced if the oils and oleoresins are extracted close to the areas where the spices are grown.<\/p>\n

Typically, oleoresins use an organic solvent such as hexane to extract the resin from the spice.\u00a0\u00a0The solvent is then drawn off leaving the spice oleoresin behind.\u00a0\u00a0In the event that alcohol is used to extract the oleoresin, is the alcohol kosher and Kosher for Passover, and are the oleoresins stabilized with any non-kosher ingredients?<\/p>\n

Essential spice oils are usually cold pressed or extracted with steam generally without the use of any solvent.\u00a0\u00a0Cold pressing or steam distillation does not present\u00a0kashrus<\/i>\u00a0concerns, and essential oils are readily found with reliable kosher certification for Passover and year-round use.<\/p>\n

As new avenues for industrial spice applications arise, new techniques for more effective, uniform spice extracts have arisen. Spices, oleoresins and essential oils are now shipped in dispersions of oil or other liquids.\u00a0\u00a0Furthermore, dispersions can be standardized with other ingredients such as mono and diglycerides or polysorbates, all requiring reliable kosher certification.\u00a0\u00a0Another technique for easier spice application is to make a liquid emulsion of spices, essential oils and a starch and spray dry the essential oil to a powder.\u00a0\u00a0In this case, the spray drying process has to be reviewed to make sure that non-kosher products are not being spray dried on a common spray drier, but only on a spray-drier dedicated to kosher spices.<\/p>\n

\u00a0<\/b><\/p>\n

Custom Blending<\/b><\/p>\n

Today, where creative spice blending is so far reaching, spice companies go far beyond the conventional mix of onion powder, garlic powder, and paprika.\u00a0\u00a0It is not uncommon for a spice company to have long complicated formulae going far beyond plain spices.\u00a0\u00a0Dairy blends typically include dairy powders, such as whey, butter oils, casein, and non-kosher cheese powders.\u00a0\u00a0Seafood seasonings can be seafood powders such as oyster or squid, and can be blended on the same equipment as the\u00a0pareve<\/i>\u00a0barbecue seasonings for potato chips.\u00a0Because it is assumed that spice blending is achieved without the use of heat, it is commonly believed that the only issue involved is the cleanliness of the ribbon blender screens and blending equipment.<\/p>\n

However, this is not always the case.\u00a0\u00a0Some spice companies stick to their market niche, while other custom blenders try to do it all and be all things to all customers.\u00a0\u00a0Some companies blend in sequence light spice blends to dark spice blends, non-allergen to allergen blends; dairy blends containing whey or milk powder are blended after\u00a0pareve<\/i>\u00a0blends.<\/p>\n

Generally, after an allergen blend, the machines are carefully cleaned so that they can be considered allergen-free.\u00a0\u00a0However, there are custom spice blenders that will do \u201cjust in time\u201d custom spice blending and will fit in business to suit their customers\u2019 time constraints.\u00a0\u00a0It is conceivable that equipment is not thoroughly cleaned between these productions, which could cause a major meat\/dairy\/kosher\/non-kosher issue with the equipment if not properly monitored or inspected.<\/p>\n

In fact, in a company where proper kosher segregation was not implemented, the same vessels used to liquify solid rendered chicken fat are used to liquefy solidified oleoresins.\u00a0Because oleoresins are unquestionably sharp (davar charif<\/i>), even though the vessels were not used for 24 hours, the absorbed\u00a0ta\u2019am<\/i>\u00a0(taste) within the walls of the vessels were reawakened and the \u2018Rube Goldberg\u2019 domino effect began.\u00a0\u00a0The oleoresins were\u00a0treif<\/i>, and all subsequent formulations containing the oleoresin in any proportion was also\u00a0treif<\/i>.\u00a0\u00a0To resolve such a disaster, the entire spice company would have to undergo massive re-kosherization.<\/p>\n

Pesach<\/b>\u00a0Spice Blends
\n<\/b>Spice seasoning blend formulations use flavor enhancers and other flavor ingredients such as MSG which has many applications, sodium erythorbate (used in deli meats), dextrose, maltodextrin and hydrolyzed vegetable proteins.\u00a0\u00a0Many of these flavorings and ingredients are corn or soy based.\u00a0\u00a0The\u00a0halachic<\/i>\u00a0issue governing these ingredients is whether these products can be used in Kosher for\u00a0Pesach<\/i>\u00a0spice blend formulations.\u00a0\u00a0Some ingredients are clearlykitniyos<\/i>, legumes, forbidden by\u00a0Ashkenazim<\/i>\u00a0on Passover.\u00a0\u00a0Other processed ingredients are derived from\u00a0kitniyos<\/i>\u00a0based products that go through a multi- stage conversion process until the final product is achieved. This category of\u00a0kitniyos<\/i>-based products has been termedKitniyos Shenishtanu<\/i>. There are divergent opinions amongst\u00a0Poskim<\/i>\u00a0regarding\u00a0Kitniyos Shenishtanu<\/i>.\u00a0\u00a0Some\u00a0Poskim<\/i>\u00a0say these processes have altered the\u00a0kitniyos<\/i>, the legume, and may be used on Passover.\u00a0\u00a0Other\u00a0Poskim<\/i>\u00a0remain firm and maintain that these products retain their\u00a0kitniyos<\/i>\u00a0status in spite of the conversions. STAR-K policy is not to use\u00a0Kitniyos<\/i>Shenishtanu<\/i>.<\/p>\n

Additionally, the\u00a0Mishna<\/i>\u00a0B’rura\u00a0453:13<\/i>\u00a0mentions that one should preferably refrain from using anise and kimmel on Passover since they grow in close proximity to wheat fields and it is difficult to be sure that no grains of wheat are mixed in with these spices.<\/p>\n

Since we are not sure what “kimmel” is, the custom is to refrain from using caraway, cumin, fennel, or nigella seeds (black caraway seeds), all seeds which resemble one another, and each of these could conceivably be the kimmel referred to above.\u00a0\u00a0Cumin also falls into this category.\u00a0\u00a0In addition, both fenugreek and coriander may be grown near wheat fields and should be avoided unless they have been carefully checked for extraneous grains. Some of the larger spice companies own their own plantations, thereby controlling the crops.\u00a0\u00a0Under these controlled circumstances, wheat and barley contamination would not be a concern.<\/p>\n

Another spice which is considered\u00a0kitniyos<\/i>\u00a0is mustard. Thus, all forms of mustard \u2013 including mustard essential oils and oleoresins \u2013 are not used on Passover.<\/p>\n

In an era where blending\u00a0kashrus<\/i>\u00a0and technology has become commonplace, the spice and spirit of kosher seasoning blends right in.<\/p>\n

[1]<\/sup><\/a>\u00a0See Rabbi Stein\u2019s article \u201cPreparing for\u00a0Shmitta<\/i>\u201d.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Published Fall 2014<\/p>\n

Unquestionably, the one area of food ingredients that attests to the global nature of the food industry is the spice trade.\u00a0\u00a0The\u00a0Torah is replete with reference to the spice traders who carried\u00a0Yosef\u00a0to Egypt to the\u00a0ketores<\/i>, that\u00a0was fundamental to the\u00a0avoda<\/i>\u00a0in the\u00a0Bais Hamikdash<\/i>.\u00a0\u00a0The spice commerce has thrived from the beginning of commercial trade.\u00a0\u00a0New World exploration forged forward fueled with the hope of finding shorter spice routes to the Far East.\u00a0\u00a0Centuries earlier, Marco Polo witnessed flourishing spice trade firsthand, during his travels to the Orient. Spice empires thrived as the European powers deepened their trade with the Far East. Today, spice trading continues to prosper.\u00a0\u00a0Spices hail from Albania to Zanzibar and arrive to these shores in many different forms as whole spices, spice extracts, oleoresins and essential oils. What are the kashrus\u00a0issues facing this fascinating ancient\/contemporary industry?\u00a0\u00a0Have modern processing techniques simplified or complicated matters?
\nWhat are spices?\u00a0\u00a0Are spices and herbs synonymous?<\/strong>
\n<\/b>The […]<\/p>\n","protected":false},"author":8,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[84,98,27],"tags":[],"class_list":["post-2155","post","type-post","status-publish","format-standard","hentry","category-kashrus-kurrents-2014","category-fall-kashrus-kurrents-2014","category-kashrus-kurrents"],"yoast_head":"\nTaam Tov Btuv Taam: A Flavorful Blend of Kashrus and Spices | STAR-K Kosher Certification<\/title>\n<meta name=\"description\" content=\"Published Fall 2014 Unquestionably, the one area of food ingredients that attests to the global nature of the food industry is the spice trade.\u00a0\u00a0The\u00a0Torah\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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