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The following is a list of dried spices that are acceptable for kosher use without specific Kosher supervision. This list should not be used for Passover.
In all cases where a spice is listed below, the ground, chopped, powdered or whole version of the spice is acceptable. Fresh spices and herbs may be a concern with insect infestation.
**See below for exceptions to the spices listed.
To see an article on Spice Blends by Rabbi Dovid Cohen click here.
| Allspice |
Cumin |
Peppercorns (Any Color) |
| Anise |
Dill |
Pepper |
| Basil |
Fennel |
Rosemary |
| Bay Leaf |
Fenugreek |
Saffron |
| Black Pepper |
Garlic- whole or powder (not toasted or roasted)** |
Sage |
| Caraway |
Ginger |
Salt |
| Cardamom |
Lemon Grass |
Savory |
| Chervil |
Mace |
Sesame Seed
White & Black (Raw only) |
| Chili Peppers** |
Marjoram |
Sumac (pure) |
| Chives |
Mustard Powder and Mustard Seed |
Tarragon |
| Cilantro |
Nutmeg |
Thyme |
| Cinnamon |
**Onion (not toasted or roasted) |
Turmeric |
| Cloves |
Oregano |
White Pepper |
| Coriander |
Paprika |
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| Cream of Tartar |
Parsley |
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**See below for exceptions to the spices listed.
The following do require kosher certification:
| Chili Powders |
| Horseradish, all forms (powder, granulated, dehydrated etc.) |
| Wasabi Powder |
| Toasted or Roasted Dry Garlic |
| Fresh Chopped Garlic |
All spice blends require certification.
Some common spice blends include:
| Curry Powder |
| Garlic Salt |
| Lemon Pepper |
| Onion Salt |
| Salt Substitutes |
| Sugar Substitutes |
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