I noticed that pickled meats such as corned beef, pastrami and tongue are covered with seeds twigs and leaves. (Most of it seems to be allspice.)
Considering that kashrut agencies have been so concerned about inspecting all types of produce, I'm curious if the various spices that they use had been checked before adding them to the meat. If such spices do not need to be inspected before this process, or at all, please provide a source to explain this.