Community Magazine August 2017

AV - ELUL 5777 AUGUST 2017 33 Carmine/Cochineal Carmine is the red dye derived from the cochineal bug. It’s predominately used as a food dye. You might also find it labeled natural red 4 , crimson lake, E120, or cochineal extract. Cochineal is a type of scaled insect that eats the red fruit of the cactus, giving it the red color for which it is famous. In order to be used in food, the cochineal is nurtured on cactus farms, and then the insects are boiled. Carmine is a common food coloring, especially used to meet the ‘no artificial colors’ standard that some foods advertise. Food producers are not, however, required to label that this food dye is ‘insect based.’ Starbucks’ Strawberries ‘n’ Cream Frappuccino used cochineal as a dye at one point. Brands linked to the use of cochineal include Dannon, Tropicana, and Burt’s Bees. Cochineal is used in icings, jams, pie fillings, sauces, beverages, sweets, and many dairy products. Oleic acid Oleic acid is an odorless, colorless oil produced from the naturally occurring fatty acids in various animals and vegetables. It exists in the fat of chickens, pork and turkeys, as well as in various nut and vegetable oils. It makes up a large portion of pecan oil, canola oil, grape seed oil, sesame oil, and poppy seed oil. Ambergris Ambergris is a waxy, dull grey substance produced in the digestive system of sperm whales. It has been used for flavoring foods and cocktails. Ethically, and legally speaking, the use of ambergris is somewhat controversial. Sperm whales are a protected endangered species, so hunting and fishing for them is against international law. However, the ambergris that is being derived today comes from sperm whales that have washed ashore and are considered ‘waste.’ Therefore, the selling or harvesting of ambergris is rarely prosecuted by law. Not So Simple Even a vegetable that appears to be seasoned with ‘simple ingredients’ could be problematic. Kimchi, the Korean staple, is a cabbage-based food that contains white radish and spices. Mainstream kimchi’s flavorings include shrimp brine. And contrary to popular belief, nori, which is used in sushi, poses a unique kashrut obstacle, even if it contains “100% seaweed.” Unbeknownst to many, seahorses, which are not kosher, as well as various non-kosher fish eggs, become intermingled with the seaweed and must be filtered out in order for the seaweed to be deemed kosher. This process is not performed at non-kosher manufacturing plants. Rabbi Binyomin Y. Edery, the mashgiah of Kosher Japan, explained that kosher nori requires a special procedure, as well as rabbinical supervision, despite its being a vegetable from the ocean. The way the kosher world compensates, said Edery, is by harvesting the seaweed in a certain two-hour window prior to daybreak, when the waters are coldest and the creatures are less likely to swim into the seaweed. Careful Consumption Long gone are the days in which you could feel sure of the food you were buying. As the industry becomes more complicated and the science of flavoring more sophisticated, it gets increasingly tough to know how much your food has been tampered with before you eat it. One thing is for certain: Before a food gets as far as your plate, it has gone through manufacturing processes with chemicals, additives, and flavorings. And even if a food appears as if it came straight from the farm or ocean, any number of problems could be associated with eating it. So, before you take your next bite at a restaurant or choose the next item off a grocery store shelf, make sure a reputable source has vouched for the food’s authenticity. Mashgiah s are hired to ensure that food meets kosher standards and restaurant owners and chefs should not hesitate to answer any one of your questions. The next time you shop and certainly the next time you dine, be a conscious consumer, aware of exactly what you are putting into your body. Dave Gordon can be reached at dave@landmarkreport.com Nori