Kosher Food: A Guide to Jewish Dietary Laws

Understanding Kosher Food

The term "kosher" refers to food that is considered fit and proper for consumption according to Jewish dietary law. These laws, known as kashrut, govern the selection, preparation, and consumption of food. The rules surrounding kashrut are based on religious principles and have been passed down through generations.

Foods Considered Kosher

Kosher food includes:

• Meat from certain animals: Cattle, sheep, goats, deer, and certain types of poultry
• Fish with fins and scales
• Fruits and vegetables
• Dairy products
• Eggs
• Certain types of bread and pastries

Foods that do not meet these criteria are considered non-kosher and are forbidden under Jewish law.

Prohibited Foods and Ingredients

The rules of kosher specify certain foods and ingredients that are strictly prohibited, including:

• Pork
• Shellfish
• Blood
• Animals that died of natural causes
• Meat and dairy mixed together

These prohibitions stem from religious beliefs and the desire to promote healthy and ethical eating.

Categories of Kosher Food

Kosher foods are divided into three main categories:

• Meat (Fleishig): Includes meat, poultry, and fish
• Dairy (Milchig): Includes dairy products
• Pareve: Foods that contain neither meat nor dairy, such as fruits, vegetables, and eggs

To ensure the integrity of kosher food, it is important to use separate utensils and equipment for meat and dairy. Observing proper separation helps prevent the mixing of prohibited ingredients.