Kosher

Kosher is a term originally used to describe that which is "fit" and "proper". Most often, it is used to denote foods that are permitted to be eaten by people who observe Jewish dietary laws of kashrut (kosher).

The kosher certification verifies that the ingredients, production process, and/or food-service process complies with the standards of kashrut (Jewish dietary law) as stipulated in the Shulchan Arukh, the benchmark of religious Jewish law. The certification agency employs mashgichim (rabbinic field representatives) to make periodic site visits and oversee the food-production or food-service process in order to verify ongoing compliance. Each agency has its own trademarked symbol that it allows manufacturers and food-service providers to display on their products or in-store certificates; use of this symbol can be revoked for non-compliance.

The products listed on this page are Kosher certified Pareve by Natural Food Certifiers, Spring Valley, NY. Founded in 1997, the Apple K Kosher Natural Program is based on the principle that kosher foods should be good for both the soul, and body. Rabbi Reuven Flamer, founder and administrator, is a trained organic inspector, an ordained Rabbi at Tomchei Tmimim Lubavitch 770, and a graduate of Morristown Rabbinical College in New Jersey. He began his career in the natural products industry in 1976, by establishing "Le Centre," a natural food co-operative in the Laurentian Mountains, 60 miles outside of Montreal.

African Bird's Eye Chiles
African Bird's Eye Chiles
African Bird’s Eye Chiles, Capsicum frutescens, may also be called birds eye chili, dried bird eye chili, or birds eye chilli.
Aji Amarillo Chile Powder
Aji Amarillo Chile Powder
"Aji" means chile pepper in Spanish, and "amarillo" means yellow.
Aji Amarillo Chiles
Aji Amarillo Chiles
"Aji" means chile pepper in Spanish, and "amarillo" means yellow. While these are called "yellow chile peppers", they actually mature to a deep orange color.
Aji Panca Chile
Aji Panca Chile
Pronounced "ah-hee pahn-ka", the Aji Panca chile is the second most popular chile in Peruvian cuisine behind the better known Aji Amarillo Chile
Allspice Berries
Allspice Berries
Allspice Berries are smooth, round, mahogany brown, and emanate an intoxicating swirl of spicy black pepper, woodsy clove and cinnamon, and brisk ginger, with a tiny hint of licorice that peeks out
Almond Meal
Almond Meal
The almond, Prunus dulcis, is from the family Rosaceae and is closely related to apricots, cherries, peaches and plums.
Amchur
Amchur
(am-CHOOR)
American Sweet Paprika
American Sweet Paprika
Gentle and sweet with a tiny sliver of bitterness that runs along its edge, our Domestic Sweet Paprika, with its brilliant scarlet color, only looks fiery.
Ancho Chile
Ancho Chile
Ancho Chiles (pronounced "AHN-cho"), Capsicum annuum, are also referred to as chile ancho, ancho chili, and ancho pepper.
Ancho Chile Powder
Ancho Chile Powder
Ancho Chile Powder (pronounced "AHN-cho"), Capsicum annum, is also called ancho chili powder, ancho powder, or ground ancho.
Annatto Seeds
Annatto Seeds
Annatto Seed, sometimes called achiote seed, is used more for its color than for its flavor.
Arrowroot Powder
Arrowroot Powder
Arrowroot Powder is a thickening agent derived from the roots of theTacca leontopetaloidesa plant grown in tropical climates.
Birdseye Chile Powder
Birdseye Chile Powder
From the Capsicum frutescens species, our Ground Birdseye Chile (also commonly spelled  Bird's Eye Chile or Birds Eye Chile) is closely related to the fiery hot tabasco chile.
Black Mustard Seed
Black Mustard Seed
Black Mustard Seeds, Brassica nigra, are also called black mustard, brown mustard, or true mustard.
Black Pepper Fine Grind
Black Pepper Fine Grind
Peppercorns set to a coarser grind, can impart big pepper flavor on food and while that is delicious, it can occasionally be too much.
Black Sesame Seeds
Black Sesame Seeds
One of the oldest seed spices known to man, Sesame seeds are thought to have originated in India or Africa. The first written record of sesame dates back to 3,000 BC.
Brown Mustard Powder
Brown Mustard Powder
Mustard comes in three varieties - yellow mustard (sometimes referred to as white mustard) is the most common, followed by brown and then black mustard.
Brown Mustard Seeds
Brown Mustard Seeds
Mustard seeds are one of the most unappreciated spices in the U.S.
California Garlic Powder
California Garlic Powder
Choose California Garlic Powder when you want garlic flavor with no texture or bulk.
California Granulated Onion
California Granulated Onion
Granulated Onion, Allium cepa, is also called onion granules. Granulated Onion has an essential oil of .01% to .015%.  
California Roasted Granulated Garlic
California Roasted Granulated Garlic
Roasting makes garlic a little sweeter, with a mellow, less sharp flavor.
California Roasted Minced Garlic
California Roasted Minced Garlic
Roasted Minced Garlic, Allium sativum, is also called garlic flakes, dried garlic flakes, or dried garlic.
California Toasted Granulated Onion
California Toasted Granulated Onion
California Toasted Granulated Onion delivers bold and savory flavor, tempered by roasting to coax out an onion’s sweet caramel notes locked inside.
California Toasted Minced Onion
California Toasted Minced Onion
Toasted to savory perfection, our California Toasted Minced Onion provides the deep, satisfying smell and flavor of roasted onions, with a little bit of texture and none of the tears.
California Toasted Onion Powder
California Toasted Onion Powder
Do you want the sweet, deep flavor of toasted onions without tears or toasting? California Toasted Onion Powder easily delivers a rich flavor that’s pungent and sweet and almost borders on nutty.
Caraway Seed
Caraway Seed
Caraway Seed, the dominant flavor in rye bread, is often overlooked in today’s kitchens. But give this spice a chance!
Cardamom Pods
Cardamom Pods
Cardamom (pronounced “kaar·duh·muhm”), Elettaria cardamomum, is also called green cardamomn pods or green cardamom.
Carolina Reaper Chile Flakes
Carolina Reaper Chile Flakes
Bred by cultivator Ed Currie the Carolina Reaper is a hybrid chile pepper of the Capsicum chinense species, originally named the "HP22B".  The "HP22B" stands for "Higher Power, Pot no 22
Chervil
Chervil
Chervil is native to southern Russia and SE Europe. Herb snobs love to talk about how dried herbs are worthless and not worth buying.
Chile Threads
Chile Threads
Chile Threads, capsicum annuum, are also called Shilgochu (pronounced she-go-chew), Korean chili threads, or Korean red pepper.  
Chiltepin Chiles
Chiltepin Chiles
Chiltepin (CHIL-teh-pin) chiles, Capsicum annuum, are also known as chile chiltepin, chile tepin, or just chiltepin. In Mexico these are often called arrebatado.
Chipotle Meco Chile Powder
Chipotle Meco Chile Powder
Chipotle, pronounced "chi-POHT-lay," comes from a Nahuatl words "chilpoctli" or "xipoctli" meaning "smoked chile pepper." The Nahuatl language is that spoken by the Aztecs, a group of South Ameri
Chipotle Meco Chiles
Chipotle Meco Chiles
Chipotle Morita chiles (pronounced "chi-POHT-lay MEH-co"), Capsicum annuum, are also called meco chipotle, chili ahumado, chile típico, or chile meco.
Chipotle Morita Chile Powder
Chipotle Morita Chile Powder
Flame-red and wrapped in pungent spiciness, our Chipotle Morita Chile Powder delivers brooding heat and a ton of flavor to the kitchen.
Chipotle Morita Chiles
Chipotle Morita Chiles
Chipotle Morita chiles (pronounced "chi-POHT-lay"), Capsicum annuum, are also called blackberry chile, chipotle colorado, mora chile, or morita pepper.
Chipotle Morita Flakes
Chipotle Morita Flakes
Chipotle peppers have become increasingly popular in the US with our fairly recent infatuation with "chiles".
Cinnamon Chips
Cinnamon Chips
Indonesian Cinnamon Chips, Cinnamomum burmannii, from the family Lauraceae is closely related to avocado, bay laurel, Vietnamese cinnamon and Ceylon cinnamon.
Citric Acid
Citric Acid
Citric Acid, a weak organic acid, is a dry, odorless, and crystalline powder with a strongly acidic flavor. It has a tart taste that is slightly less complex than the flavor of a lemon.
Coarse Himalayan Pink Salt
Coarse Himalayan Pink Salt
Himalayan Pink Salt is mined by hand from the foothills of the majestic Himalayan Mountains.
Coarse Sea Salt
Coarse Sea Salt
Coarse salt has a larger grain than most salts and generally refers to sea salt or kosher salt.
Crushed Habanero Chiles
Crushed Habanero Chiles
The first thing to notice about Crushed Habanero Chiles is their fragrance. Once crushed, the essence of the habanero is able to roam free.
Crushed Maras Chiles
Crushed Maras Chiles
Maras Chiles (pronounced "mah-RAHSH"), Capsicum annuum, are also called Maras biber, kirmizi biber, Turkish pepper, and Turkish red pepper flakes.
Crushed Red Pepper Flakes
Crushed Red Pepper Flakes
Red Pepper Flakes, Capsicum annuum, are also called chili flakes, red chili flakes and crushed red pepper.  
Cubeb Berries
Cubeb Berries
Barely known in the west, Cubeb has experienced a recent resurgence with spice aficionados as a delightful exotic spice.
Culinary Lavender
Culinary Lavender
Culinary Lavender's is most often considered native to the Mediterranean region but its natural range is in Arabia, the Canary Islands, Eastern Africa, India and Southern Europe.
Cumin Seed
Cumin Seed
Cumin Seed has an unmistakable flavor that is spicy-sweet, aromatic and earthy, with a hint of citrus and bitter undertones.
De Arbol Chile Powder
De Arbol Chile Powder
While not as popular as some of the other Mexican chiles the de Arbol is rarely found fresh.
De Arbol Chiles
De Arbol Chiles
De Arbol Chiles (pronounced “day AR-bowl”), Capsicum annuum, is also known as chile de Arbol, de Arbol peppers, pico de pajaro, which means "bird beak", or cola de rata, "rat ta
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