Yated has learned from independent sources that
besides the spices previously reported -- parsley, dill, and
cilantro (coriander) -- also spinach grown in Israel during
shmittah at Sde Eliyahu (SDA Spice) was imported to
the U.S. However, the spinach was not sent out under the OU
hechsher and it was thus not even used in OU-
supervised plants. This information was confirmed by the
OU.
According to a recent conversation with the gedolei
haposkim of Eretz Yisroel taking into consideration all
that is known at this time, even though bedi'eved one
can follow the principle of the holchin achar horove
since the amount of the questionable spices is clearly a
mi'ut, lechatchilah if products that certainly do not
contain the questionable spices are known and accessible,
then one should not rely on the principle of holchin achar
horove.
Yated is working with the OU to clarify the issue as
much as possible. The scope of the problem is immense as the
products are used in thousands of consumer items and these
spices are very difficult to trace. However, we are trying to
prepare general guidelines for those who wish to be assured
that they are not consuming products that have a cloud of
sefichin problems or even kedushas shevi'is
that was not properly handled. The OU has promised us full
cooperation.
One of the specific concerns that has been raised is ketchup.
Ketchup may contain parsley in the mix of spices used in its
preparation. In response to many specific inquiries, a
spokesman for the OU said that Heinz ketchup has no
chashash of including any of the Sde Eliyahu
products.
A food preparation expert said that barbecue flavoring often
has cilantro which is one of the spices imported from
Israel.
Yated is in contact with specialists in kashrus
and in the food manufacturing industry and we hope that
with the cooperation of the OU we will be able to provide
further, detailed information for those who want to avoid
depending on rove in this matter, as recommended by
the gedolei haposkim.
