Mordechai Housman wrote:
> "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
I suppose you know that in Australia you can get kosher Vegemite? And
all hell broke loose a while ago when Kraft threatened to stop making
it! They backed down, needless to say.

Christine