The yellow caps only appear on bottles of Coke once a year.
If You See a Yellow Cap on Coca-Cola, This Is What It Means
Updated on Mar. 05, 2025
Coca-Cola has been around for what seems like forever. The famous soda pop brand was first introduced in the late 1800s and is still going strong today. No matter how old you are, Coke was likely a part of your childhood. It’s synonymous with crisp and refreshing, and Coca-Cola’s bright red logo is easily recognized the whole world over. It’s an absolute classic!
But have you ever noticed that Coke’s bright red bottle cap is sometimes replaced with a yellow one? There’s actually a very special reason for it: to signify the recipe is kosher for Passover.
The Yellow Cap Coke Is Kosher for Passover
If you’re unfamiliar with Passover, it’s a Jewish religious holiday that occurs during spring and lasts for seven days. During the holiday, Jewish people are prohibited from owning or consuming leavened foods (known as chametz) made from five main grains: wheat, spelt, oats, rye and barley. It’s common for some Jewish people to recognize another category of forbidden foods (known as kitniyot) that includes corn, rice and beans.
How does all of this affect Coke? While the regular Coke formula is kosher year-round, it does contain corn syrup, which means it isn’t considered kosher for Passover by Jews of Eastern European descent. Because of this, Coke temporarily replaces the corn syrup in its recipe with sugar. This kosher for Passover Coke is marked with a sunny yellow cap.
Why do people love kosher for Passover Coke?
While intended for Jewish people who celebrate Passover, these Cokes are a favorite for many Coca-Cola fans. Plenty of people buy the yellow-capped Coke because they love the flavor or want to avoid high-fructose corn syrup.
The best part? These yellow-cap Coke bottles are no different in price than the bottles made with the regular recipe!
Kosher Recipes to Serve at Passover
Potato KugelThe secret to keeping your potatoes their whitest in your potato kugel is to switch back and forth when grating the potatoes and onion in your food processor or box grater. —Ellen Ruzinsky, Yorktown Heights, New York
Noodle kugel isn't a fit for Passover because the noodles are chametz, but potato kugel is a perfect addition to the holiday table. This potato kugel recipe uses Russet potatoes, which become soft inside but crisp up to perfection on the top layer.
CharosetCharoset with apples, walnuts and spices has a special meaning for the Passover holiday. It represents mortar used for brickmaking when the Israelites were in Egypt. The sweetness represents freedom. —Gloria Mezikofsky, Wakefield, Massachusetts
This fruit-and-nut blend has a spot on the Seder plate, but it's also a great way to liven up a piece of matzo. The specific ingredients in charoset vary from Passover table to table. This recipe is made with a chunky blend of apples and walnuts that simmer in wine and cinnamon to create a homey, warming bite.
Matzo Ball SoupThis traditional matzo ball soup recipe is worth the extra effort. If you prefer, you can add egg noodles instead of matzo balls to this Jewish chicken soup. —Julia Sherman, New Market, Tennessee
Passover Seder wouldn't be the same without matzo ball soup! To simplify your day-of prep list, you can make the soup ahead of time and pre-mix, shape and store the matzo balls in the refrigerator. (Psst: The secret to making them as good as your bubbe's is a splash of seltzer water in the batter.) Just before serving, heat the soup and cook the matzo balls.
Jewish BrisketMy mother, Enid, always used the most marbled cut of brisket she could find to make this recipe, so she'd get the most flavor. When she added carrots to the pan, she threw in some potatoes, too. —Ellen Ruzinsky, Yorktown Heights, New York
It doesn't get more traditional than Passover brisket. Making a gigantic brisket might seem intimidating, but it really is the easiest way to feed a large crowd. If you have time, I recommend cooking it a day ahead (like Midge's famous brisket from The Marvelous Mrs. Maisel). Cold brisket is much easier to slice and reheats exceptionally well.
Quinoa TabboulehTabouli is a super fresh, mostly parsley salad with finely cracked wheat, juicy tomatoes, onion, fresh lemon juice, good quality extra virgin olive oil and a hint of fragrant mint. I added a little gluten-free twist to this recipe by replacing the cracked wheat with quinoa and then added some cucumbers for a nice crunch. For a delicious and colorful appetizer, serve in butter lettuce cups or endive leaves. —Nikki Haddad, Germantown, Maryland
Most grains (including wheat, spelt, oats, barley and rye) are a no-go for Passover, but quinoa is generally accepted for Seder dinner. Though it looks similar to couscous, quinoa is a seed that belongs to the same family as chard and beets.
Flourless Chocolate TorteHere's the perfect dessert for chocoholics—like me! I bake this melt-in-your-mouth torte all the time for special occasions. For an elegant finish, dust it with confectioners' sugar. —Kayla Albrecht, Freeport, Illinois
Flourless chocolate cake is a classic Passover dessert because the ingredients are all kosher for Passover. Plus, one can never have too many gluten-free dessert recipes, whether it's Passover or not.
Roast ChickenI am a busy mom of four and a nursing student, so weeknight dinners are often rushed. Sunday dinners are very important to our family, and everyone loves when I make this old-fashioned chicken recipe. —Amy Jenkins, Mesa, Arizona
This roast chicken is a nice change of pace from the classic Passover brisket. Rubbing the chicken with olive oil, lemon zest and fresh rosemary gives it a spring flavor and helps the skin reach a deep brown color so it looks as good as it tastes.
Roasted Carrots with ThymeThese roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri
These carrots are sliced lengthwise and roasted in honey and thyme to make a beautiful vegetable side dish. They pair well with Passover favorites like matzo ball soup or meaty main dishes like chicken or brisket. Just make sure to buy 100% pure honey, which will not contain additives like corn syrup.
Passover RollsWe use these traditional eggy Passover rolls to make sandwiches throughout the week. But they can also be served as rolls with dinner. —Myrna Lief, Burlington, Massachusetts
This is one of those Passover recipes that I tend to make all week long. The rolls are great for dinner with a pat of butter (or vegan butter if you don't want to serve dairy products). They also work for lunch as a sandwich bread or for breakfast with kosher cream cheese and lox.
Roasted Red PotatoesSome fragrant rosemary, fresh or dried, gives these roasted red potatoes a distinctive and subtle taste. This dish is simple to prepare yet elegant in color and flavor. It's a wonderful addition to any menu. —Margie Wampler, Butler, Pennsylvania
Simple herb-roasted potatoes are a welcome addition to any Passover meal, especially when served alongside brisket and jus. The rosemary gives these potatoes a distinct fragrance that's unforgettable.
Gefilte FishGefilte fish is usually served at Passover seder before the main meal. It goes great with spicy horseradish. Don't forget to moisten your hands with water while shaping to keep the fish mixture from sticking to your hands. —Risa Lichtman, Portland, Oregon
Translated from Yiddish, gefilte fish means "stuffed fish." While recipes vary, gefilte fish is generally made with a combination of fatty fish, lean fish and vegetables, with matzo meal and egg as binders. After cooking the fish mixture, let it cool completely before serving. Then serve them cold with a dollop of maror.
Matzo Meal PancakesThese matzo meal pancakes are a wonderful dish for breakfast or brunch. They can be served with applesauce, jam or sour cream. When beating the egg whites, start on a low speed and gradually increase to reach a good consistency. —Gloria Mezikofsky, Wakefield, Massachusetts
Serve a short stack of matzo meal pancakes for breakfast with jam or fresh fruit. Or top them with butter, syrup and whipped cream to give them a decadent edge.
Passover Rainbow CookiesThe name "rainbow cookies" is actually a bit of a misnomer for these classic New York treats. To make the pretty layered cookies, you’ll bake three thin cakes, spread jam between them and coat with smooth melted chocolate. —Shannon Sarna, South Orange, New Jersey
These gorgeous layered cookies are made with almond flour and matzo meal, adhering to Passover's dietary restrictions. Feel free to change the color of each layer by using different types of food coloring.
Apple Cake for PassoverAdding a dollop of whipped cream is a sweet addition to this Passover apple cake! —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
This cake is made with potato starch and matzo cake meal instead of flour, so it's kosher for Passover. You should be able to find the finely ground matzo cake meal at the grocery store. If not, measure an extra 2 tablespoons of matzo meal for every cup and pulse it in a food processor until it resembles all-purpose flour.
Roasted RadishesRadishes aren't just for salads anymore. Roasted radishes makes a colorful side to any meal. —Taste Recipes Test Kitchen
Roasted radishes are great with any holiday dinner, but they pair exceptionally well with brisket or roast chicken. Instead of using the olive oil called for in the recipe, try using schmaltz for an extra flavor boost.
TzimmesI found this tzimmes recipe a long time ago. It has become our traditional side dish for every holiday feast and is a favorite of young and old alike. It also complements chicken or turkey quite well. —Cheri Bragg, Viola, Delaware
This rich, colorful Jewish stew is a classic side dish for Passover or Rosh Hashanah. Between the sweet potatoes, carrots, dried plums, orange juice, honey and brown sugar, this dish is sweet enough that you won't need to serve dessert (but that doesn't mean you can't!).
Unstuffed Cabbage RollsHere is one of my favorite ways to cook and enjoy cabbage. It has all the good flavor of regular cabbage rolls, but it's a lot less bother to make. In fact, it's a one-pot meal! —Mrs. Bernard Snow, Lewiston, Michigan
This deconstructed dish captures all the flavor of classic cabbage rolls but with a fraction of the work. Because the meatballs are made with rice instead of bread crumbs, they're kosher for Passover. To turn this dish into cabbage roll soup, simply add extra liquid.
Matzo PizzaMatzo crackers make a super easy pizza crust when you are short on time. Serve this for lunch or a light dinner with a salad on busy weeknights. Instead of tomato sauce, you could also use pizza sauce, marinara sauce or crushed tomatoes. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
Before making this dish, look for mozzarella cheese labeled "kosher for Passover." You can add vegetables like bell peppers or onions to this pizza, but you'll want to hold the meat if anyone at dinner keeps kosher and avoids mixing meat and dairy.
Cauliflower SteakRoasted cauliflower takes on a lot of flavor, so this simple garlic spice rub goes a long way. The steaks are tender with some heat from the crushed red pepper flakes. —Julie Andrews, Rockford, Michigan
Roasted cauliflower is one of our favorite vegetable side dishes, especially when it's cut into impressive steaks. This veggie is incredibly versatile and can be seasoned to complement your main dish. When using ground spices, just remember to look for a label certifying it as kosher for Passover.
Passover MacaroonsThese easy coconut macaroons from Herbert Borland of Des Moines, Washington are lightly crisp on the outside and chewy on the inside. They're perfect for Passover—or anytime! —Taste Recipes Test Kitchen
These Passover macaroons remind me of the classic grocery store cylinder of macaroons I grew up with, except the homemade version is even tastier. You can customize them by drizzling them with melted chocolate or adding crushed nuts to the top before they've set. They're great to make ahead since they last for up to five days.
Israeli SaladThis Israeli salad, which is traditionally eaten at breakfast, lends itself to endless variety. You can add olives, beets or potatoes. —Sandy Long, Lee's Summit, Missouri
Fresh salads offer a bright counterpoint to heavy mains like brisket or roasted chicken. This salad is elegant in its presentation but simple in flavor, featuring light and crisp vegetables dressed in a bright vinaigrette.
Passover PopoversPopovers have an important role at the Passover table as a substitute for bread. When puffed and golden brown, they’re ready to share. —Gloria Mezikofsky, Wakefield, Massachusetts
Traditional dinner rolls aren't allowed for Seder dinner—Passover recipes must use unleavened grains only. But you won't miss them if you make these matzo cake meal popovers. They puff up and become delightfully crispy in the oven. And all you need to make them is a muffin pan!
Smoked BrisketBarbecue enthusiasts will love bringing the smoker out to cook up this tender and juicy beef brisket. This recipe is the perfect starting base with its light yellow mustard, salt, pepper and onion powder seasoning. Flavor it up with your favorite seasonings, or keep it as it is and use it in a dish like tacos or sandwiches. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
Smoked brisket isn't exactly traditional, but this recipe contains all kosher ingredients. The deep, smoky flavor would be a welcome change of pace at any Passover celebration.
Double-Nut Stuffed FigsWe have a family member that has diabetes, so dessert can get tricky. These sweet, nutritious stuffed figs keep us all happy. —Bob Bailey, Columbus, Ohio
Finding grain-free Passover dessert recipes can be challenging, so focusing on fruit-forward desserts is never a bad idea. We like using dried Calimyrna figs here because their large size makes them well-suited for stuffing.
Roasted Fennel and CarrotsThis addictive fennel recipe is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots—as many as the pans will hold. —Lily Julow, Lawrenceville, Georgia
Fennel makes a fantastic addition to Passover dinner because it pairs well with brisket, chicken, salmon or lamb. The bulb's natural anise flavor softens and mellows as it cooks, taking on a sweet edge that tastes fantastic alongside roasted carrots.
Roasted Sweet PotatoesSo much more than holiday fare, roasted sweet potatoes are for everyday eating. Add them to protein bowls and main-course salads, or just eat them as a tasty side dish.
This roasted sweet potato recipe uses simple seasonings: olive oil, garlic, salt and pepper. That allows the sweet potatoes to shine, but the recipe can easily be modified using other kosher herbs and spices.
Citrus CodWe enjoy fish frequently, and this baked version has a tempting mild orange flavor. It comes out of the oven flaky and moist, and it's just the thing to make for a delightful light meal. — Jacquelyn Dixon, LaPorte, IA
Fish is considered kosher if it has both fins and scales, so cod is a fantastic choice as a main dish for Passover. The oranges used in this recipe make sense since you probably already have some on your Seder plate.
Herb SalmonMy roasted salmon is so simple but elegant enough to serve to company. I make it on days when I have less than an hour to cook. The salmon seasoning is an easy way to add flavor. —Luanne Asta, Hampton Bays, New York
These herb-topped salmon fillets are one of our favorite salmon recipes. They look elegant for a holiday dinner but are ready to eat in only 30 minutes.
Lemon-Roasted AsparagusWhen it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy lemon asparagus recipe burst with every bite. —Jenn Tidwell, Fair Oaks, California
Spring asparagus is so flavorful that it doesn't require a lot of seasoning to taste great. Toss it with a little grated lemon zest, garlic, salt and pepper, and this vegetable side dish will pair perfectly with any main you choose to serve at Passover Seder.
Sheet-Pan Chicken and VeggiesThis sheet-pan chicken and veggies meal tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It’s unbelievably easy! —Sherri Melotik, Oak Creek, Wisconsin
If you're running short on time, make the main dish and vegetable sides on a single sheet pan. You can use bone-in thighs or breasts, chicken quarters, or a whole cut-up chicken—your choice. That said, we recommend using chicken on the bone as it tends to be juicier and more flavorful.
Rack of LambRack of lamb is elegant. It’s special. And it will have your guests thinking you went all out. They don’t have to know how simple rack of lamb really is to prepare. —Susan Nilsson, Sterling, Virginia
The tradition of eating lamb on Passover ended in 70 CE with the destruction of the Temple in Jerusalem. Some Jews don't find it appropriate to serve lamb for Passover dinner, while others deem it acceptable to make Passover lamb recipes if the lamb is roasted in a pan with liquid. Depending on your family's customs and interpretations of the rules, this bread-crumb-free rack of lamb could be perfect as your dinner centerpiece.
Chocolate-Covered MatzoMy entire family asks me to make this chocolate-covered matzo every Passover and Hanukkah! I've even been asked to ship it across the country. You can use white chocolate, dark chocolate or a combination, or add nuts before the chocolate sets. —Dana Darrow, Nashua, New Hampshire
If you've never had chocolate-covered matzo, you're about to fall in love. It tastes similar to chocolate-covered pretzels with its sweet-and-salty vibe and perfectly crisp bite. We recommend using unsalted matzo in this recipe, which allows you to control the exact amount of salt.
Matzo BreiMatzo brei (pronounced like fry) is one of the few dishes from my childhood I'll never outgrow. The dampened shards of matzo mixed with eggs and milk and then cooked in butter will never go out of style. I like to serve this matzo brei recipe in one big piece, but you can also scramble the mixture. —Lily Julow, Lawrenceville, Georgia
This sweet or savory eggy dish is traditionally served for Passover breakfast or brunch. To make it sweet, add cinnamon and sugar to the egg mixture and serve it with applesauce or jam. For a more savory spin, add chopped onions, garlic and peppers to the egg mixture and top the matzo brei with green onions and sour cream.
Onion KugelSliced eggplant, diced green pepper or shredded cabbage can be used in place of onions for this onion kugel recipe. Easy and traditional, this dish resembles a delicious souffle. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
Potatoes aren't the only noodle-free version of kugel! This recipe resembles a souffle, where the eggs are separated and the whites are beaten until stiff peaks form. That adds air, which causes the kugel to puff up as it bakes.
Cranberry Lime MacaroonsIt wouldn’t be the holidays for my family and friends if I didn’t make these chewy lime-flavored macaroons. I usually make several batches a week during the season..—Alisa Costa, Chatham, New York
This sweet treat is the perfect Passover recipe to end a fantastic meal. The macaroons are chewy and light, and we love the addition of cranberries to add color and sweet flavor. Once cooled, you can freeze these macaroons in a freezer-safe container for later. Then, let them thaw on the counter for a few hours until they come to room temperature.
