Counting the Eleven Spices of the Ketoret

We read each morning the section of the Ketoret, which includes verses from the Torah that discuss the Ketoret incense offering brought in the Bet Ha'mikdash, as well as a passage from the Talmud that goes into the detail of how the Ketoret was prepared. It is customary when reciting the Gemara's list of the eleven spices from which the Ketoret was made to count them with one's fingers. According to the teachings of Kabbalah, one should count on only one hand, the right hand. One counts the first five with the five fingers of the right hand, and then the next five with those same five fingers, and then the eleventh with one finger on that hand. The right hand is used because it is associated with the divine attribute of Hesed, and we want the Ketoret offering to arouse this quality. Additionally, the Kohen in the Bet Ha'mikdash would offer the Ketoret specifically with his right hand. The Hesed La'alafim (Rav Eliezer Papo, 1785-1828) maintained that one should count the spices with both hands, but we follow the position of the Kabbalists, to count only with the right hand. This is the ruling of the Ben Ish Hai (Rav Yosef Haim of Baghdad, 1833-1909) and the Kaf Ha'haim (Rav Yaakob Haim Sofer, Baghdad-Jerusalem, 1870-1939). The first four of the eleven spices are Sori, Siporen, Helbena and Lebona, and we then say, "Mishkal Shibim Shibim Maneh" – that seventy measurements of each of these four spices – a total of 280 portions – were included in the Ketoret. We then proceed to list the next four spices: Mor, Kesi'a, Shibolet Nerd, and Karkom, and add "Mishkal Shisha Asar Shisha Asar Maneh" – sixteen portions of each of these four ingredients (a total of 64) were included. The next spice is "Kost," of which "Shenem Asar" – twelve portions – were included in the Ketoret. The list concludes with the final two spices – three portions of Kilufa and nine portions of Kinamon. This brings the total amount of portions to 368 (280+64+12+3+9). All the other items listed in the Ketoret section were not ingredients of the Ketoret, but were used in the process of preparing of the Ketoret. Interestingly, although the section from the Gemara lists eleven spices that comprised the Ketoret, the Torah lists only four – Nataf, Shehelet, Helbena, Lebona Zaka (Shemot 30:34). The Sages arrived at a total of 11 because the Torah introduces its list with the word "Samim" (spices), which implies the inclusion of an additional two spices. And, after listing the first three spices – Nataf, Shehelet and Helbena – the Torah repeats the word "Samim," indicating another five in addition to the five that were already mentioned. The Torah then mentions the final spice, Lebona Zaka, bringing the total to 11. Hacham Baruch Ben-Haim would count the eleven spices with his fingers not only when reading the Gemara's list, but also when reading these verses. He counted the first instance of the word "Samim" as two, then Nataf, Shehelet and Helbena, followed by five for the second instance of "Samim," and then the eleventh when reading the word "Lebona Zaka." Hacham Baruch noted that the Gemara, when listing the eleven spices, adds the preface "Ha" when mentioning the first four spices: "Ha'sori, Ve'ha'siporen, Ha'helbena, Ve'halebona." The preface "Ha" is the definitive article "the," and thus the Gemara is identifying these four spices as ingredients that we are already familiar with, as though saying, "The Sori that was already mentioned, the Siporen that was already mentioned," and so on. Hacham Baruch explained that these are the four spices mentioned explicitly in the Torah, and so the Gemara refers to them with the definitive article "Ha."