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Kosher Spice List
Last Update: 10/9/13

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  
Cream of Tartar Parsley  
     

**See below for exceptions to the spices listed.

The following do require kosher certification:

All Smoked Spices
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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HaRav Gedalia Dov Schwartz, Shlit"a
Rosh Beth Din

HaRav Yona Reiss, Shlit"a
Av Beth Din

 

Rabbi Sholem Fishbane
Kashruth Administrator

 

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