"Michael Siemon" > wrote in message
...
> In article <wQNzg.1667$nU1.1513@trndny03>,
> "Mordechai Housman" > wrote:
>
>> I have always used Hungarian Paprika, but it isn't very sharp at all.
>> Maybe that's just the one or two kosher versions I can find. My local
>> health food store might have more kosher versions.
>
> Pardon my ignorance, but what in the world would make _any_ paprika
> _non_kosher?

Actually, I have no idea offhand, since I don't know how paprika is
produced. But you'd be amazed at how easily something can become
non-kosher in this modern era of mass production. In fact, sometimes,
though I imagine this is rare, even a means of storage can make
something non-kosher.

How is paprika processed/produced?

Incidentally, since it is so easy to make something non-kosher, in many
cases even where the possibility is slim of something becoming
non-kosher, many still consider it inadvisable to use any food
ingredient that has been processed without the supervision of a
knowledgeable overseer. But there are some exceptions. Beer, for
example, is usually not a problem. Sugar in the USA I am told is never a
problem. And there are probably a few others.

Mordechai