Is Garlic Sauce (Lebanese Toom) Kosher?

The Ingredient Breakdown

When determining if a processed food is kosher, we look for three main red flags: meat and dairy mixing, hidden animal derivatives, and non-kosher preservatives. In the case of Soybean Oil, we have a plant-based fat that is inherently kosher. It serves as the base for the emulsion, providing that rich texture without the need for dairy cream.

The flavor profile is driven by Fresh Garlic and Salt, both of which are naturally kosher. The preservation system, consisting of Citric Acid, Sodium Benzoate, and Potassium Sorbate, is also safe. Citric acid is derived from citrus fruits or fermentation, while the benzoates and sorbates are synthetic preservatives approved for use in kosher foods. There are no animal-based enzymes or gelatin present.

Because the formula is entirely pareve (containing no meat or milk), it can be eaten with any meal, including those containing meat or fish. The manufacturer, Steve's Mediterranean Chef, produces this in a facility that handles these plant-based ingredients, ensuring no cross-contamination with non-kosher items.

Nutritional Value

Lebanese garlic sauce, or Toom, is essentially an aioli. Nutritionally, this means it is very high in fat due to the Soybean Oil content. A single serving contains a significant amount of calories, primarily from fat, which is standard for oil-based sauces. It contains zero carbohydrates and no sugar, making it an excellent choice for those following a Keto or low-carb diet.

Regarding health limits, the sodium content is moderate thanks to the Salt and preservatives. While it is calorie-dense, a little goes a long way flavor-wise. It fits well into a balanced diet as a flavor enhancer rather than a primary food source. It is free from cholesterol and trans fats, which is a plus for heart health.