[Avodah] Consumer Daf HaKashrus - Spices

[Prof. L. Levine]

I normally do not send out messages with attachments, but I could not
locate this online.
[See <https://ouintranet.org/newsletters/files/Daf-Yomim-Noraim-5781.pdf>
for attached PDF. -micha]

 From the pdf file

> This article is an in-depth look at a specific category of vegetables:
> spices. Spices refer to aromatic vegetable products used to season or
> flavor foods. Less than 2% of food consumed in the United States are
> spices, but what a difference that 2% makes! Without spices, all food
> would be bland and unappetizing.
<Snip>
> As mentioned, there are many spices exported by Israel, which create a
> whole host of potential kashrus issues. All uncertified Israeli spices
> present serious kashrus challenges in the form of tevel and shemitah. A
> Mashgiach visiting a spice plant must be on the lookout for this. Because
> of the aromatic and fragrant nature of spices, these spices will not
> be batel in a mixture, as they are avida l'taama, added to mixtures
> for taste, and anything which is added to a mixture for taste does not
> become batel. This halachah is paskened by Rema in Yoreh Deah 98:8,
> from the Gemara (Beitza 38b, Chulin 6a).

See the attachment for much more.