(OU). The word "Pareve" indicates that this product contains neither milk- nor meat-derived ingredients.]]
'' (also '''''kashruth''''' or '''''kashrus'''''), Hebrewכַּשְרוּת}} ר refers to Jewish Dietary Laws . Food in accord with '' Halakha '' (Jewish law) is termed '''kosher''' in English , from the Hebrew term ''kashér'', meaning "fit" (in this context, fit for consumption by Jews according to traditional Jewish Law ). Jews may not eat non-kosher food (but there are no restrictions for non-dietary use, for example, Injection of Insulin of Porcine origin).
Food that is not in accord with Jewish law is called ''treif'', ( or treyf (Hebrew טְרֵפָה). Treif meat is meat from an non-kosher animal or a kosher animal that has not been properly slaughtered according to Jewish law.
Many of the basic laws of ''kashrut'' are in the Torah 's Book of Leviticus , with their details set down in the Oral Law (the Mishnah and the Talmud ) and codified by the '' Shulchan Aruch '' and later Rabbi nical Authorities . Many varied reasons have been offered for these laws, ranging from philosophical and ritualistic, to practical and hygienic.
By extension, the word '''' means legitimate, acceptable, permissible, genuine or authentic, in a broader sense.
The Islamic equivalent for Muslims is Halal , which overlaps with kosher, but is not identical.
The laws of kashrut derive from various passages in the Torah , and are numerous and complex, but the key principles are as follows:
- Only meat from particular species is permissible:
- ---Only mammals that chew their cud ( Ruminate ) and have Cloven Hooves are kosher.
- ---Birds must fit certain criteria; birds of prey are not kosher. There must be an established tradition that a bird is kosher before it can be consumed.
- ---Fish must have fins and scales. Seafood is not kosher.
- ---Insects are not kosher, except for certain species of Kosher Locust (unrecognized in most communities).
- Meat and milk (or derivatives) cannot be mixed, i.e. meat and dairy products are not served at the same meal, served or cooked in the same utensils, or stored together. Observant Jews have separate sets of dishes for meat and milk.
- Mammals and fowl must be slaughtered in specific fashion: slaughter is done by a trained individual (a '' Shochet '') using a special method of slaughter, Shechita . Among other features, shechita slaughter severs the jugular vein, carotid artery, esophagus and trachea in a single cut with an unserrated, sharp knife. Failure of one of these criteria renders the meat of the animal unsuitable. The body must be checked post-slaughter so as to be certain that the animal had no medical condition or defect that would have caused it to die of its own accord.
- All traces of blood must be removed from poultry or meat. This can done by soaking and salting the meat, by broiling it, or grilling it over an open flame.
- Utensils used for non-kosher foods are rendered non-kosher, and will transfer that non-kosher status to kosher foods. Some utensils, depending on the material they are made from, can be rekoshered by immersion in boiling water.
- Food that is prepared by Jews in a manner which violates the Shabbat (Sabbath) may not be eaten.
- Passover has special dietary rules, the most important of which is the prohibition on eating leavened bread ( Chametz ). Utensils used in preparing and serving chametz are also forbidden on Passover. Observant Jews traditionally have separate sets of meat and dairy utensils for Passover use only.
- Certain foods must have been prepared in whole or in part by Jews, including:
- --- Wine
- ---Certain cooked foods ( Bishul Akum )
- --- Cheese ( Gvinas Akum )
- --- According to many: certain dairy products (Hebrew: חלב ישראל Cholov Yisroel "milk of Israel")http://www.koltorah.org/RAVJ/13-7%20Chalav%20Yisrael%20-%20Part%201.htmhttp://www.koltorah.org/RAVJ/13-8%20Chalav%20Yisrael%20-%20Part%202.htmhttp://www.koltorah.org/RAVJ/13-9%20Chalav%20Yisrael%20-%20Part%203.htm
- --- According to some: bread (under certain circumstances)http://www.koltorah.org/RAVJ/14-2%20Pat%20Akum%201.htmhttp://www.koltorah.org/RAVJ/14-3%20Pat%20Akum%202.htmhttp://www.koltorah.org/RAVJ/14-4%20Pat%20Akum%203.htm
- Biblical rules control the use of agriculture produce: for produce grown in the on the seventh year is Shviis , and unless managed carefully is forbidden as a violation of the Shmita (Sabbatical Year) .
The following rules of kashrut are not universally observed:
Conservative Judaism follows a number of leniencies, including:
- Permitting kashering with less than boiling water under certain circumstances (which permits a dishwasher to be used for meat and dairy dishes, although not at the same time, provided the dishwasher will not absorb particles of the food)
- Classifying various chemical additives derived from non-kosher meat products as nonfood and permissible (for example, permitting rennet from cow's stomachs to be used in cheese and horse-hoof gelatin in foods)
- A variety of additional details.
Although Reconstructionist Judaism and some perspectives within Reform Judaism encourage individuals to follow some or all aspects of the kashrut rules required by the more traditional branches, these branches do not require their observance and do not maintain their own sets of required rules.
Foods are kosher when they meet all criteria that Jewish law applies to food and drinks. Invalidating characteristics may range from the presence of a mixture of meat and milk, to the use of produce from Israel that has not been tithed properly, or even the use of cooking utensils which had previously been used for non-kosher food.
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