cRc Top Ten Kashrus Questions for August 2013


crcQ: Does toasted nori (seaweed) require a hechsher?

A: No, toasted nori does not need a hechsher, but a cursory inspections against a light should be made to make sure there are no seahorses or mini-shrimp present.

Q: Does whey powder require a hechsher?

A: Yes, whey powder requires a hechsher.

Q: What is the cRc’s policy regarding waiting 6 hours after hard cheese to eat meat? Does it make a difference if the cheese is melted?

A: Some varieties of hard cheeses require one to wait 6 hours afterwards to eat meat.  A common example is Parmesan cheese.  If the hard cheese is melted, the cRc policy is that one does not need to wait 6 hours.

Q: Does pure vanilla extract require a hechsher?

A: Extracts can be made by soaking items in alcohol.  Being that alcohol can be a kosher sensitive ingredient, pure extracts require a hechsher.

Q: I received roasted coffee beans as a gift from my new neighbor.  Do they need a hechsher?

A: Unflavored roasted coffee beans do not need a hechsher.

Q: Does honey require a hechsher?

A: The cRc has found that companies can heat honey to aid in the packaging process of retail honey. Based on these findings, the cRc recommends purchasing retail honey with a reliable kosher certification.

Q: Does silver polish require a hechsher?

A: No, all metal polishes, including silver polish, do not need a hechsher.

Q: I saw a recent cRc alert regarding red cabbage, that currently the cRc recommends removing and discarding the outer four leaves. Are there any concerns with pre-washed packaged red cabbage?

A: No, there are no concerns, and pre-washed red cabbage can be purchased without a hechsher.

Q: What is the proper bracha on quinoa?

A: The bracha on quinoa is ha’adamah.

Q: Does Stevia require a hechsher?

A: Yes, the processed Stevia available in stores requires a hechsher.

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  1. This is the first time I’ve heard of possible sea horses in nori. How do I know that stores that sell prepared sushi are really checking their nori? There are usually non-Jewish chefs doing the actual preparing. Is there a need for a mashgiach to be checking every sheet?