Over the past two years, plant-based food consumption has grown by 49% across the EU, reaching a total sales volume of €3.6 billion.
Kosher Certification Rules for Spices (I)
2025-05-15
All spices
Israeli spices
additive
spice blends
Currently, many imported spices are harvested and transported to the factory at the very beginning of the trade. Spices are hand-picked, dehydrated, placed in sacks, and shipped to their destination, where they are allowed to air-dry throughout the process. Most spices are dehydrated in the fields, a process known in the spice trade as sun drying. Other spices are air-dried in hot air drying tunnels. Drying reduces moisture content and lowers transportation costs.
Most modern spice cleaning centers have strict procedures for cleaning and decontamination to prevent any undesirable products. First, the spices must be cleaned. They pass through metal detectors and stoners to remove foreign matter and debris. Then, they are screened through numerous fine sieves to detect any small contaminants or insects. This process is only the initial stage of a modern spice cleaning center.
Spices are also often cleaned of microorganisms. This typically involves three steps: first, steam distillation to clean the entire seed and berry. Then, treatment with ethylene oxide gas. Finally, irradiation. These processes typically eliminate 100% of bacteria, yeast, mold, insects, and other organisms from the spices.
The key difference between spices imported from Eretz Yisroel and kashurrs is that modern cultivation techniques allow spices to grow in their natural habitats. Countries with similar climates can produce the same spices, creating competition for indigenous producers. This allows spices and herbs to be grown around the world.
Israel is a major supplier of onions, garlic, and bay leaves, and kosher authorities recognize Israel as a major supplier of coriander and chili powder. Consequently, some Israeli companies play a significant role in the dehydrated spice market. Therefore, country of origin becomes a major issue, with proper tithe separation being a primary concern. When certifying spice companies, determining country of origin is crucial. Consumers can purchase spice products without a country of origin declaration based on the Safek Derabanan LeKula and Holchin Achar Harov protocols.
Is it correct that all spices are sold in the spice and condiment free section of the supermarket?
The answer is not always. Of course, many spices are 100% pure and have no additives. However, in order to reduce clumping and moisture (the natural enemy of spices), many pure spices often add anti-caking agents to keep them dry and free-flowing.
Silica gel is often added as an anti-caking agent, and is a kosher anti-caking agent. Calcium stearate, magnesium stearate, or potassium stearate can and have been used as effective anti-caking agents. Stearic acid is often derived from non-kosher fats. It can also be derived from vegetables. Therefore, pure spices also require careful scrutiny. Anti-caking agents are typically listed in the spice's ingredient list. However, if an anti-caking agent is not listed in the spice's ingredient list, then according to the Holchin Achar Harov concept, it cannot be certified kosher and can be purchased.
Not all small bottles in spice sections contain pure spices. For example, curry powder doesn't come from curry spice; it's a blend of several spices. American curry powder is a blend of eight spices. In India, curry powder varies from state to state. There are over a hundred varieties of curry powder. Similarly, chili powder is a spice blend, its composition varying depending on the food. Chili powder is used not only in chili peppers but also in sauces, sausages, meats, and pickles. Spice blends raise questions and concerns regarding kosher practices.
There are no hard and fast rules for spice blends; flavoring can be a subjective art form. Interestingly, some liquid spices such as vinegar, sherry, and brandy can be added, which can then be maintained in their natural powder form by adding an anti-caking agent. Additionally, dehydrated flavors such as dehydrated chicken, meat, and cheese powders can be added to the blend. These added flavorings are not kosher and are generally listed as natural flavors. Each spice blend must list its own merits and each recipe must be submitted to a certifying agency for review and certification. Furthermore, spice blending equipment such as blenders and strainers must be inspected to ensure that no residual non-kosher spice blend remains. In short, spice blends require reliable kosher certification.