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{{Short description|Jewish dietary laws}} | |||
The laws of '''Kashrut''' ("keeping '''kosher'''") are the ] dietary laws. Food in accord with ] is termed '''kosher''', from the ] term ''kasher'', meaning "fit" (in this context, fit for human consumption). Food not in accord with Jewish law is termed ''treifah'' or ''treif'' ("torn", originally used only for unsuitable meat). | |||
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'''{{transliteration|he|Kashrut}}''' (also '''{{transliteration|he|kashruth}}''' or '''{{transliteration|he|kashrus}}''', {{lang|he|{{Script/Hebrew|כַּשְׁרוּת}}}}) is a set of ] dealing with the foods that Jewish people are permitted to eat and how those foods must be prepared according to ]. Food that may be consumed is deemed '''kosher''' ({{IPAc-en|'|k|oʊ|ʃ|ər}} in English, {{langx|yi|כּשר}}), from the ] pronunciation of the term that in ] or ] is pronounced ''kashér'' ({{Script/Hebrew|כָּשֵׁר}}), meaning "fit" (in this context: "fit for consumption"). Food that may not be consumed, however, is deemed '''treif''' ({{IPAc-en|t|ɹ|eɪ|f}} in English, {{langx|yi|טרײף}}), also spelled '''treyf''' ({{langx|yi|טריף}}). In case of objects the opposite of kosher is pasúl ({{IPAc-en|p|ə|ˈ|s|u|l}} in English, Yiddish: פָּסוּל). | |||
The basic laws of kashrut are in the ], their details are explicated in the ] (the ] and the ]) and codified by the later rabbinical ]. From the context of the laws in the ] book of ], the purpose of ''kashrut'' is related to ritual purity and holiness. | |||
Although the details of the laws of {{transliteration|he|kashrut}} are numerous and complex, they rest on a few basic principles: | |||
== Theories on the origin of the Biblical dietary laws == | |||
=== The hygiene hypothesis === | |||
The laws of kashrut were once thought to have been based on hygiene. It was believed by some that kosher animals were healthier to eat than non-kosher animals. It was also noted that the laws of purity (] 11-15) not only describe the difference between clean and unclean animals, but also describe other phenomena that appear to be related to health. Thus, it was natural for many to assume that all the laws of kashrut were merely hygienic in intent and origin. One of the rabbinical authorities that mention the hygiene hypothesis is ] (in his "Guide for the Perplexed). | |||
* Only certain types of mammals, birds, and fish, ] are kosher; the consumption of the flesh of any animals that do not meet these criteria, such as ], ]s, and ], is forbidden, except for ], which are the only kosher invertebrate.<ref> (])</ref> | |||
For a number of reasons, this idea has fallen out of favor among biblical scholars: | |||
* The most basic eating rule in the Torah is that blood is not to be consumed; therefore, as a step to being kosher, mammals and birds must be slaughtered according to a process known as {{transliteration|he|]}}, in which a certified ritual slaughterer, called a ''shochet'', severs the trachea, esophagus, carotid arteries, and jugular veins in a single, quick cut using an ultra-sharp instrument called a ''chalaf''; doing so causes rapid and massive blood loss. | |||
* The meat must still go through a process known as ''koshering'' or ''kashering'' to be considered fit for consumption. The three approved methods are broiling, roasting, and soaking & salting. | |||
* Meat and meat derivatives ] with milk and milk derivatives. Separate equipment for the storage and preparation of meat-based and dairy-based foods must be used. | |||
Every food that is considered kosher is also categorized as follows: | |||
* Such a rationale seems reasonable when considering the laws prohibiting the consumption of scavenger birds, which may carry disease from the carrion they consume; shellfish, which can contain parasites which can harm people; and pork, which can harbor trichinosis if not properly cooked. However, this hypothesis does not seem to make sense when one looks at the other laws of kashrut: They also forbid the consumption of birds of prey, which do not carry such diseases, and all fish without true scales, such as sharks. They even permit animals such as cows and sheep which also can harbor diseases which are dangerous to humans. | |||
* Additionally, this hypothesis does not explain the following parts of the Jewish dietary laws: Fruit from trees may not be eaten before the tree turns four years old (''orlah'', see below); one must remove all blood from the meat; fruits and vegetables may be eaten without prohibition (even though there are many poisonous herbs, seeds, berries and fruits). | |||
* <u>Meat products</u>, (also called {{transliteration|he|b'sari}} or {{transliteration|yi|]}}), are those that contain kosher meat, such as beef, lamb, or venison; kosher poultry, such as chicken, goose, duck, or turkey; or derivatives of meat such as animal gelatin; additionally, non-animal products that were processed on equipment used for meat or meat-derived products must also be considered as meat ({{transliteration|he|b'chezkat basar}}). | |||
This is not to say that there could be no connection between the priestly laws of kashrut and hygiene. As in the dietary codes of many societies, it only makes sense that, over time, hygiene would likely play some role in the development of the dietary laws of Leviticus. | |||
* <u>Dairy products,</u> (also called {{transliteration|he|c'halavi}} or {{transliteration|yi|]}}), contain milk or any derivatives such as butter or cheese; additionally, non-dairy products that were processed on equipment used for milk or milk-derived products must also be considered as milk ({{transliteration|he|b'chezkat chalav}}). | |||
* ''<u>]</u>'' (also called ''parve'', ''parveh; meaning'' "neutral"), products contain neither meat, milk, nor their respective derivatives; they include foods such as ], eggs from ], grains, ], and other edible vegetation. They remain pareve if they are not mixed with or processed using equipment that is used for any meat or dairy products. | |||
While any produce that grows from the earth, such as fruits, grains, vegetables, and mushrooms, is always permissible, laws regarding the status of certain agricultural produce, especially that grown in the ] such as ] and produce of the ], impact their permissibility for consumption. | |||
=== The symbolic laws hypothesis === | |||
During the first few centuries of the common era some philosophers held that the laws of kashrut were symbolic in character. In this view, kosher animals represent virtues, while non-kosher animals represent vices. The first indication of this view can be found in the ] ] (par. 145-148, 153). It later reappears in the writings of ] of Alexandria, and in the writings of some of the early Church fathers. | |||
Most of the basic laws of {{transliteration|he|kashrut}} are derived from the ]'s books of ] and ]. Their details and practical application, however, are set down in the ], (eventually codified in the ] and ]), and elaborated on in the later rabbinical literature. Although the Torah does not state the rationale for most {{transliteration|he|kashrut}} laws, some suggest that they are only tests of obedience,<ref>Maimonides, '']'' (ed. M. Friedländer), Part III (chapter 26), New York 1956, p. 311</ref> while others have suggested philosophical, practical, and hygienic reasons.<ref>Maimonides, '']'' (ed. M. Friedländer), Part III (chapter 48), New York 1956, p. 371</ref><ref>], commentary to Leviticus 11:3</ref><ref>], commandments 73 and 148</ref> | |||
This hypothesis has long since been rejected by most Jewish and Christian scholars. Modern biblical criticism also has found nothing to support this hypothesis. | |||
Over the past century, many ] have started to certify products, manufacturers, and restaurants as kosher, usually authorizing the use of a proprietary symbol or certificate, called a {{transliteration|he|hechsher}}, to be displayed by the food establishment or on the product, which indicates that they are in compliance with the kosher laws. This labeling is also used by some non-Jewish people, examples of which include those whose religions (including ]) expect adherence to a similar set of dietary laws, people with allergies to dairy foods, and vegans, who use the various kosher designations to determine whether a food contains meat or dairy-derived ingredients. | |||
=== The laws as statutes without explanation or reason === | |||
In ] it is recognised that of the ], a large number cannot be explained rationally. They are categorised as "''chukim''", comprising such laws as the Red Heifer (] 19). | |||
The laws of Kashrut are a major area covered in traditional rabbinic ordination; see {{slink|Yeshiva#Jewish law}} and {{slink|Semikhah#Varieties of ordination}}. And numerous scholarly and popular works exist on these topics,<ref>For the example the series by Rabbi ].</ref> covering both practice and theory. | |||
:"Some Jewish scholars have held that these dietary laws should simply be categorized with a group of laws that are considered irrational in that there is no particular explanation for their existence. The reason for this is that there are some of God's regulations for mankind that the human mind is not necessarily capable of understanding. Related to this is the idea that the dietary laws were given as a demonstration of God's authority and that man should obey without asking for a reason" (William H. Shea, ''Clean and Unclean Meats'', Biblical Research Institute, December 1988). | |||
==Explanations== | |||
The view exists in two forms, one stating that these laws ''do'' have a reason but that the ultimate explanation for ] is beyond the human intellect, and another stating that these laws have no meaning other than to instill obedience. Many Jewish sources subscribe to the former view, while the latter has been rejected by most classical and modern Jewish authorities, and by modern biblical scholars. For example, ] holds that all the laws given by God have a reason, that we are permitted to seek out what these reasons may be, and that we should feel comfortable in knowing that rational reasons exist for all of God's laws in the Torah, even if we are not sure of what some of these reasons are. For Maimonides, the idea that God gave laws without any reason is anathema. | |||
===Philosophical=== | |||
=== Laws serve as a religious and social distinction === | |||
] divides the ] (or {{transliteration|he|mitzvot}}) into three groups—laws that have a rational explanation and would probably be enacted by most orderly societies ({{transliteration|he|mishpatim}}), laws that are understood after being explained, but would not be legislated without the Torah's command ({{transliteration|he|eidot}}), and laws that do not have a rational explanation ({{transliteration|he|chukim}}). | |||
One theory widely accepted today is that the laws serve as a distinction between the Israelites and the non-Israelite nations of the world. Gordon Wenham writes: | |||
Some Jewish scholars say that {{transliteration|he|kashrut}} should be categorized as laws for which there is no particular explanation since the human mind is not always capable of understanding divine intentions. In this line of thinking, the dietary laws were given as a demonstration of God's authority, and man must obey without asking why.<ref name="Is there a reason why we are required to keep kosher?">{{cite web |title=Is there a reason why we are required to keep kosher? |url=https://blogs.timesofisrael.com/is-there-a-reason-why-we-are-required-to-keep-kosher/ |website=Times of Israel |access-date=20 October 2020}}</ref> Although ] concurs that all the statutes of the Torah are decrees, he is of the view that whenever possible, one should seek out reasons for the Torah's commandments.<ref>'']'' '']ot'', ''] 4:13 (in eds. Frankel; "Rambam L'Am")''</ref> | |||
:"The laws reminded Israel what sort of behaviour was expected of her, that she had been chosen to be holy in an unclean world." | |||
Some theologians have said that the laws of {{transliteration|he|kashrut}} are symbolic in character: kosher animals represent ]s, while non-kosher animals represent ]s. The 1st-century BCE ] argues that the laws "have been given to awake pious thoughts and to form the character".<ref>''Letter of Aristeas'', 145–154</ref> This view reappears in the work of the 19th-century ] ].<ref>{{cite encyclopedia|year =1971|title=Dietary Laws|encyclopedia=]|publisher=]|location=Jerusalem}}</ref> | |||
These laws had the added effect of preventing socialization and intermarriage with non-Jews, helping the Jewish community maintain its identity. Wenham writes that "] was a private matter, but the food laws made one's Jewish faith a public affair. Observance of the food laws was one of the outward marks of a practising Jew, and this in turn enhanced Jewish attachment to them as a reminder of their special status" (Gordon J. Wenham, "The Theology of Unclean Food," The Evangelical Quarterly 53, January March 1981, p.6-15). | |||
The Torah prohibits "cooking the kid (goat, sheep, calf) in its mother's milk". While the Torah does not provide a reason, it has been suggested that the practice was perceived as cruel and insensitive.<ref>{{cite book| last = Gottlieb| first = Roger S.| title = The Oxford Handbook of Religion and Ecology| url = https://books.google.com/books?id=_LldeLvqQNsC&pg=PA45| access-date = October 18, 2012| year = 2006| publisher = Oxford Handbooks Online| isbn = 978-0-19-517872-2| page = 45 }} quoting ] 6:1</ref><ref>{{cite book| last = Chill| first = Abraham| author-link = Abraham Chill| title = The mitzvot: the commandments and their rationale| year = 1974| publisher = ]| isbn = 978-0-8197-0376-7| page = 114 }}</ref> | |||
=== The Biblical explanation: Distinctions lead to holiness === | |||
According to the ] book of ], the purpose of the laws is related to ritual purity and holiness. Indeed, the ] word for "holiness" is etymologically related to the Hebrew word for "distinction" or "separation". This idea is generally accepted by most Jews today, and by many modern biblical scholars. Cultural anthropologist Mary Douglas has written an important work on just how the Israelites may have used the idea of distinction as a way to create holiness. Her seminal work, ''Purity and Danger'' (1966), is still studied today. | |||
] believes that everyday life is imbued with channels connecting with ], the activation of which it sees as helping the ] to be drawn into the physical world;<ref>{{cite web |url=http://www.chabad.org/library/article_cdo/aid/73827/jewish/The-Chassidic-Masters-on-Food.htm |title=The Chassidic Masters on Food and Eating |access-date=April 10, 2013 |last=Schneersohn |first=Yosef Yitzchak |author-link=Yosef Yitzchak Schneersohn |publisher=]}}</ref> Hasidism argues that the food laws are related to the way such channels, termed 'sparks of holiness', interact with various animals. These 'sparks of holiness' are released whenever a Jew manipulates any object for a 'holy reason', (which includes eating);<ref>{{cite web |url=http://www.chabad.org/library/article_cdo/aid/73850/jewish/Meat.htm |title=Meat |access-date=April 10, 2013 |last=Tauber |first=Yanki |author-link=Yanki Tauber |publisher=]}}</ref> however, not all animal products are capable of releasing their 'sparks of holiness'.<ref>{{cite web |url=http://www.chabad.org/library/tanya/tanya_cdo/aid/7887/jewish/Chapter-8.htm |title=The Tanya Chapter 8 |access-date=April 10, 2013 |last=Borukhovich |first=Shneur Zalman |publisher=]}}</ref> The Hasidic argument is that animals are imbued with signs that reveal the release of these sparks, and the signs are expressed in the biblical categorization of ritually 'clean' and ritually 'unclean'.<ref>{{webarchive |url=https://web.archive.org/web/20070829062317/http://www.rabbifriedman.org/sichaReeh.asp |date=August 29, 2007 |title=Re'eh }}, rabbifriedman.org (archived from on August 29, 2007).</ref> | |||
=== Ethical and moral reasons === | |||
Although the symbolical explanation for ''kashrut'' has been largely rejected, a number of authorities maintain that the laws are intended to promote ethical and moral behaviour. A recent authority who has reexamined the symbolic/ethical meaning of ''kashrut'' is ] ] (Germany, ]). | |||
===Medical=== | |||
== How kashrut is viewed by Judaism today == | |||
Although the reason for {{transliteration|he|kashrut}} is that it is a decree from the Torah, there have been attempts to provide scientific support for the view that Jewish food laws have an incidental health benefit. One of the earliest is that of ] in '']''. | |||
] and ] hold that Jews should follow the laws of ''kashrut''. ] and ] hold that these laws are no longer binding. Most Jews in Reform Judaism have considered these laws a hindrance, rather than a facilitator, of piety; this is still the mainstream Reform position. Some parts of the Reform community have begun to move towards a more traditional position. This tradition-leaning faction agrees with mainstream Reform that the rules concerning ''kashrut'' are no longer binding, but holds that keeping kosher is an important way for people to bring holiness into their lives. Thus Jews are encouraged to consider adopting some or all of the rules of ''kashrut'' on a voluntary basis. The Reconstructionist movement advocates that its members accept some of the rules of ''kashrut'', but does so in a non-binding fashion; their stance on ''kashrut'' is the same as the tradition-leaning wing of Reform. | |||
In 1953, ], an Orthodox Jew and proponent of the theory of biblical scientific foresight, conducted ] experiments on many kinds of animals and fish.<ref>{{cite journal |title=An Experimental Pharmalogical Appreciation of Leviticus XI and Deuteronomy XIV |url=http://members.dslextreme.com/users/hollymick/Macht1953.pdf |archive-url=https://wayback.archive-it.org/all/20070630112056/http://members.dslextreme.com/users/hollymick/Macht1953.pdf |archive-date=2007-06-30 |last=Macht |first=David I. |date=September–October 1953 |journal=Bulletin of the History of Medicine |volume=XXXVII |issue=5 |pages=444–450 }}</ref> His experiment involved ] seedlings being supplied with extracts from the meat of various animals; Macht reported that in 100% of cases, extracts from ritually 'unclean' meat inhibited the seedling's growth more than that from ritually 'clean' meats.<ref>{{Harvnb|Macht|1953}} op. cit.</ref> | |||
=== Linguistic usage === | |||
In ], the term ''kosher'' is frequently used in a metaphorical sense to mean "acceptable" or "approved", which is its conventional meaning in ]. It is also part of some common product names. For example, "kosher salt" is a form of salt which has large crystals, making it particularly suitable for preparing meat in accordance with Kashrut law, i.e. removing as much blood as possible. (Thus a more accurate name would have been "koshering salt".) Likewise a "kosher pickle" is a particular style of pickle that originated in kosher delis. | |||
At the same time, these explanations are controversial. Scholar ], writing in the ''Oxford Bible Commentary'' on Leviticus, says "n explanation now almost universally rejected is that the laws in this section<ref>{{Tanakhverse|Leviticus|11–15}}</ref> have hygiene as their basis. Although some of the laws of ritual purity roughly correspond to modern ideas of physical cleanliness, many of them have little to do with hygiene. For example, there is no evidence that the 'unclean' animals are intrinsically bad to eat or to be avoided in a Mediterranean climate, as is sometimes asserted."<ref>''The Oxford Bible Commentary'', eds. J. Barton and J. Muddiman. Oxford: Oxford University Press. 2001: 99.</ref> | |||
== Types of foods == | |||
=== Meat === | |||
Kosher mammals must both have cloven hooves and chew their cud. All kosher mammals are ] herbivores that can be domesticated, such as cows, goats, deer and sheep. The ] specifies certain birds that are not kosher; in general, scavengers are considered non-kosher. Modern ] on kashrut classifies the flesh of both mammals and birds as "meat". | |||
==Rules== | |||
Jewish law states that kosher animals must be slaughtered according to a strict set of guidelines, the slaughter (''shechita'') being designed to minimize the pain inflicted. A professional slaughterer, or (''shochet''), uses a large razor-sharp knife with absolutely no irregularities, nicks or dents. A single cut is made across the throat, severing both carotid arteries, both jugular veins, both ]s, the ] and the ], usually causing death in 3-4 ]s. (If done improperly the death could take minutes; this is true for any method of slaughtering.) If the knife catches even for a split second, or is found afterward to have developed any irregularities, the animal is not kosher (''nevelah'') and is sold as regular meat to the general public. | |||
===Prohibited foods=== | |||
{{Main|Kosher foods}} | |||
] approved by ]]] | |||
The laws of {{transliteration|he|kashrut}} can be classified according to the origin of the prohibition (Biblical or rabbinical) and whether the prohibition concerns the food itself or a mixture of foods.<ref name="Forst">{{cite book |last=Forst |first=Binyomin |title=The laws of kashrus: a comprehensive exposition of their underlying concepts and applications |year=1994 |publisher=Mesorah Publications |location=Brooklyn, N.Y |isbn=978-0-89906-103-0 |pages=32–49}}</ref> | |||
Biblically prohibited foods include:<ref name=Forst/> | |||
Once killed, the animal is opened to determine whether there are any irregularities or growths on its internal organs, some of which can render the animal non-kosher. The term "Glatt" kosher means strictly kosher where the glatt (lungs) are carefully examined for adhesions (i.e. ]s from previous ]). The word ''treif'' (derived from the Hebrew ''treifah'', meaning "torn") originally referred to animals which had been killed by wild beasts and therefore were not fit for human consumption. | |||
* ]<ref name="lev 11 3 8">{{Tanakhverse|Leviticus|11:3–8}}</ref><ref>{{Tanakhverse|Deuteronomy|14:3–21}}</ref>—any mammals without certain identifying characteristics (] and ]); any birds of prey; any fish without fins or scales (thus excluding ], for instance).<div style="line-height: 0.22em;">{{nbsp}}</div> All ] are non-kosher apart from certain types of locust, on which most communities lack a clear tradition. No ] or ] are kosher. There are also no ] that are kosher. | |||
* Carrion ({{transliteration|he|nevelah}})—meat from a kosher animal that has not been slaughtered according to the laws of {{transliteration|he|]}}. This prohibition includes animals that have been slaughtered by non-Jews.<ref>], ''Hullin'' 13a (on Mishnah ''Hullin'' 1:1).</ref> | |||
* Injured ({{transliteration|he|]}})—an animal with a significant defect or injury, such as a fractured bone or particular types of lung adhesions. | |||
* Blood ({{transliteration|he|dam}})—the blood of kosher mammals and fowl is removed through salting, with special procedures for the ], which is very rich in blood. | |||
* Particular fats ({{transliteration|he|]}})—particular parts of the abdominal fat of cattle, goats and sheep must be removed by a process called {{transliteration|he|]}}. | |||
* The twisted nerve ({{transliteration|he|]}})—the ], as according to Genesis 32:32 the patriarch ]'s was damaged when he fought with an angel, so may not be eaten and is removed by {{transliteration|he|nikkur}}. | |||
* A limb of a living animal ({{transliteration|he|]}})<ref>{{Tanakhverse|Genesis|9:4}}</ref>—according to Jewish law, God forbade ] to consume flesh torn from a live animal. Hence, Jewish law considers this prohibition applicable even to non-Jews,<ref>{{cite book |last=Doron-spalter |first=Pinchos |title=Major Concepts of the Talmud: An Encyclopedic Resource Guide, Volume 1 |url=https://books.google.com/books?id=kPARAQAAIAAJ |access-date=March 15, 2013 |year=2008 |publisher=] |isbn=978-1-56871-465-3 |page=7}}</ref> and therefore, a Jew may not give or sell such meat to a non-Jew. | |||
* Untithed food ({{transliteration|he|tevel}})—produce of the ] requires the removal of certain ]s, which in ancient times were given to the {{transliteration|he|]}} (priests), ]s and the poor ({{transliteration|he|]}}, {{transliteration|he|]}} and {{transliteration|he|]}} respectively) or taken to the ] to be eaten there ({{transliteration|he|]}}). | |||
* Fruit during the first three years ({{transliteration|he|]}})—according to Leviticus 19:23,<ref>{{Tanakhverse|Leviticus|19:23}}</ref> fruit from a tree in the first three years after planting may not be consumed (both in the Land of Israel and the diaspora).<ref>{{Cite book |last1=Battegay |first1=Caspar |last2=Lubrich |first2=Naomi |title=Jewish Switzerland: 50 Objects Tell Their Stories |publisher=Christoph Merian |year=2018 |isbn=978-3-85616-847-6 |location=Basel |page=98}}</ref> This applies also to the fruit of the vine—grapes, and wine produced from them.<ref>{{cite book |last=Blech |first=Zushe Yosef |title=Kosher Food Production |date=January 27, 2009 |publisher=Wiley-Blackwell |isbn=978-0-8138-2093-4}}</ref> | |||
* New grain ({{transliteration|he|]}})<ref>{{Tanakhverse|Leviticus|23:14}}</ref>—the Bible prohibits newly grown grain (planted after ] the previous year) until the second day of Passover; there is debate as to whether this law applies to grain grown outside the Land of Israel. | |||
* Wine of libation ({{transliteration|he|]}})—wine that may have been dedicated to idolatrous practices. | |||
Biblically prohibited mixtures include:<ref name=Forst/> | |||
Large blood vessels must be removed, and all blood must be removed from the meat, as Jewish law prohibits the consumption of the blood of any animal. This is most commonly done by soaking and ], but also can be done by broiling. An interesting fact, little-known outside of Jewish communities, is that the hindquarters of a mammal are not kosher unless the ] and the fat surrounding it are removed (] 32:33). This is a very time-consuming process demanding a great deal of special training, and is rarely done outside ], where there is a greater demand for kosher meat, since all meat sold in Jewish towns is required to be kosher by law. When it is not done, the hindquarters of the animal are sold for non-kosher meat. | |||
* Mixtures of meat and milk<ref name="auto2">{{Tanakhverse|Exodus|23:19}}</ref><ref name="auto1">{{Tanakhverse|Exodus|34:26}}</ref><ref name="auto">{{Tanakhverse|Deuteronomy|14:21}}</ref> ({{transliteration|he|]}})—this law derives from the broad interpretation of the commandment not to "cook a kid in its mother's milk";<ref name="auto2"/><ref name="auto1"/><ref name="auto"/> other non-kosher foods are permitted for non-dietary use (e.g. to be sold to non-Jews), but Jews are forbidden to benefit from mixtures of meat and milk in any way.<ref>{{cite web | url=https://www.chabad.org/library/article_cdo/aid/1149824/jewish/Meat-Milk.htm |title = Meat & Milk - Parshat Mishpatim}}</ref> | |||
* Different species of plants grown together ({{transliteration|he|]}})—in the Land of Israel different species of plants are to be grown separately and not in close proximity according to Leviticus 19:19 and Deuteronomy 22:9–11. | |||
** A specific subdivision of this law is {{transliteration|he|kil'ei ha-kerem}}, the prohibition of planting any grain or vegetable near a ]; this law applies to Jews throughout the world, and a Jew may not derive benefit from such produce. | |||
Rabbinically prohibited foods include:<ref name=Forst/> | |||
=== Dairy === | |||
Milk and milk-derived products derived from kosher animals are always kosher. All milk from cows is kosher. In practice, many Orthodox Jews use only "Cholov Yisroel" milk and dairy products; this label means that the milk has been under constant rabbinical supervision from milking to bottling, to make sure that it is not admixed with the milk of a non-kosher animal. In the past this was a serious issue; today this is not a practical concern in the USA or in most western countries. As such, most ] ]s and all ] rabbis hold that ] supervision is sufficient for milk and dairy products to be considered automatically kosher. | |||
* Non-Jewish milk ({{transliteration|he|]}})—milk that may have an admixture of milk from non-kosher animals (see below for current views on this prohibition). | |||
=== No mixing of meat and dairy === | |||
* Non-Jewish cheese ({{transliteration|he|gevinat akum}})—cheese that may have been produced with non-kosher ]. | |||
Milk products and meat products may not be eaten together in the same meal, much less cooked together. Jewish law thus mandates a set of fence laws that prevent this from happening. Jewish homes have two sets of silverware, cookware, cups, and dishes. One is for milk (Yiddish ''milchig'', Hebrew ''halavi'') dishes, and one is for meat (Yiddish ''fleishig'', Hebrew ''bsari'') dishes. This prevents any trace of meat or dairy from being accidentally mixed. (Foods that contain neither milk nor meat are considered "neutral" -- Yiddish ''parev'', Hebrew ''parve''.) | |||
* Non-Jewish wine ({{transliteration|he|stam yeinam}})—wine that while not produced for idolatrous purposes may otherwise have been poured for such a purpose or alternatively when consumed will lead to intermarriage. | |||
* Food cooked by a non-Jew ({{transliteration|he|]}})—this law was enacted for concerns of ]. (Minor) | |||
* Non-Jewish bread ({{transliteration|he|]}})—this law was enacted for concerns of intermarriage. | |||
* Health risk ({{transliteration|he|sakanah}})—certain foods and mixtures are considered a health risk, such as mixtures of ] and meat. | |||
===Permitted and forbidden animals=== | |||
Jewish law considers glass (and some say Pyrex) to be non-absorbent; thus, one could use just a single set of glass plates and dishes. In practice, this is rarely done not only because of the cost, but also because it is held that it would weaken the traditional system of kashrut observance. However, it is common even within the most religiously observant households to allow drinking glasses to be used for both dairy and meat meals, as long as they are thoroughly washed. | |||
{{further|Unclean animal}} | |||
] in goats (upper left), pigs (lower left), and ] (lower right). Horse hooves (upper right) are not cloven.]] | |||
Only meat from particular species is permissible. Mammals that both chew their cud (]) and have ] can be kosher. Animals with one characteristic but not the other (the camel, the ], and the ] because they have no cloven hooves, and the pig because it does not ruminate) are specifically excluded.<ref name="lev 11 3 8"/><ref>'']'', '']'' 79</ref><ref>For a comprehensive review of the issue involving the difficulty that neither the hyrax nor the hare are ruminants, see {{cite book |last=Slifkin |first=Rabbi Nosson |author-link=Natan Slifkin |title=The Camel, the Hare & the Hyrax: A Study of the Laws of Animals with One Kosher Sign in Light of Modern Zoology |url=https://books.google.com/books?id=cHsRAQAAIAAJ |edition=illustrated |year=2004 |publisher=Zoo Torah in association with Targum/Feldheim |isbn=978-1-56871-312-0}}</ref> | |||
Various customs are observed for how long it is necessary to wait after eating meat before eating dairy foods again, and vice versa. Waits of three hours and six hours are the most common practices, though some communities wait only one hour (] Jews). | |||
In 2008, a rabbinical ruling determined that ] and their milk are eligible to be considered kosher. The giraffe has both split hooves and chews its cud, characteristics of animals considered kosher. Findings from 2008 show that giraffe milk curdles, meeting kosher standards. Although kosher, the giraffe is not slaughtered today because the process would be very costly. Giraffes are difficult to restrain, and their use for food could cause the species to become endangered.<ref>{{cite news |url=https://www.telegraph.co.uk/news/worldnews/middleeast/israel/2084281/Giraffe-is-kosher-Israeli-vets-have-ruled.html |archive-url=https://ghostarchive.org/archive/20220111/https://www.telegraph.co.uk/news/worldnews/middleeast/israel/2084281/Giraffe-is-kosher-Israeli-vets-have-ruled.html |archive-date=2022-01-11 |url-access=subscription |url-status=live |title=Giraffe is kosher, rabbis rule in Israel |last=Butcher |first=Tim |date=June 6, 2008 |work=] |access-date=April 10, 2013}}{{cbignore}}</ref><ref>''Shulchan Aruch'', ''Yoreh De'ah'' 82:1–5</ref><ref>{{cite web|url=http://www.kashrut.com-archive.info/articles/giraffe/ |title=What's the Truth About Giraffe Meat! |last=Zivotofsky |first=Ari Z. |website=Kashrut.com |access-date=May 22, 2013 |archive-url=https://web.archive.org/web/20140407105109/http://www.kashrut.com-archive.info/articles/giraffe/ |archive-date=April 7, 2014 }}</ref> | |||
=== Produce === | |||
All fresh fruits and vegetables are kosher. Jewish law requires that they be carefully checked and cleaned to make sure that there are no ]s on them, as insects are not kosher (except ], see below). In the last century the laws of kashrut have become much stricter in the ] community; they refuse to eat many vegetables, such as ], because they hold that such vegetables are too difficult to remove tiny insects from. | |||
Non-kosher birds are listed outright in the Torah,<ref>{{Tanakhverse|Deuteronomy|14:12–18}}</ref> but the exact zoological references are disputed and some references refer to families of birds (24 are mentioned). The ]<ref>'']'' '']'' 3:22–23</ref> refers to four signs provided by the ].<ref>{{cite web |url=http://www.kashrut.com/articles/turk_part2/ |title=Is Turkey Kosher?, part 2 |last=Zivotofsky |first=Ari Z. |website=Kashrut.com |access-date=May 22, 2013}}</ref> First, a {{transliteration|he|dores}} (predatory bird) is not kosher. Additionally, kosher birds possess three physical characteristics: an extra toe in the back (which does not join the other toes in supporting the leg), a {{transliteration|he|zefek}} (]), and a {{transliteration|he|korkoban}} (]) with a peelable ]. However, individual Jews are barred from merely applying these regulations alone; an established tradition ({{transliteration|he|masorah}}) is necessary to allow birds to be consumed, even if it can be substantiated that they meet all four criteria. The only exception to this is the turkey. There was a time when certain authorities considered the signs sufficient, so Jews started eating this bird without a {{transliteration|he|masorah}} because it possesses all the signs ({{transliteration|he|simanim}}) in Hebrew.<ref>{{cite web |url=http://www.kashrut.com/articles/turk_part3/ |title=Is Turkey Kosher?, part 3 |last=Zivotofsky |first=Ari Z. |website=Kashrut.com |access-date=May 22, 2013}}</ref> | |||
=== Canned and frozen foods === | |||
Most such goods are usually permissible since manufacturers add only water and spices during the packaging process. Sometimes, however, fruits or vegetables are prepared with milk products or with non-kosher ingredients such as non-kosher meat broth. Orthodox Judaism thus holds that canned and frozen goods should generally not be consumed unless there is a heksher (mark of rabbinical certification of kashrut) on the product. Conservative Judaism often is more lenient, and holds that a careful reading of the ingredients is sufficient. | |||
Fish must have fins and scales to be kosher.<ref>{{Tanakhverse|Leviticus|11:9–12}}</ref> ] and other non-fish water ] are not kosher.<ref>''Shulchan Aruch'', ''Yoreh De'ah'' 83 and 84</ref> (See ].) Insects are not kosher, except for certain species of ].<ref>''Shulchan Aruch'', ''Yoreh De'ah'' 85</ref> Any animal that eats other animals, whether they kill their food or eat ],<ref>{{Tanakhverse|Leviticus|11:13–31}}</ref> is generally not kosher, as well as any animal that has been partially eaten by other animals.<ref>{{Tanakhverse|Exodus|22:30-31}}</ref> | |||
=== Grains and cereals === | |||
Unprocessed grains and cereals are kosher. Processed items (e.g. dry cereals, baked goods) often contain small quantities of non-kosher ingredients. As such Orthodox Judaism holds that these goods should generally not be consumed unless there is a heksher (mark of rabbinical certification of kashrut) on the product. Conservative Judaism often is more lenient, and holds that a careful reading of the ingredients is sufficient. | |||
{|class="wikitable" | |||
==== Grains and cereals during ] ==== | |||
|- | |||
During the 8 days of ] there are additional restrictions on what foods may be eaten. ] forbids Jews from eating any leavened or possibly leavened product made from wheat, rye, barley, spelt, or oats. | |||
! Class | |||
! Forbidden kinds | |||
|- | |||
|Mammals | |||
|Carnivores; animals that do not chew the cud (e.g., the pig); animals that do not have cloven hooves (e.g., the camel, the ], the horse and the ]); bats | |||
|- | |||
|Birds | |||
|Birds of prey; scavengers | |||
|- | |||
|Reptiles and amphibians | |||
|All | |||
|- | |||
|Water animals | |||
|All non-fish. Among fish, all those that do not have both fins and scales | |||
|- | |||
|Insects | |||
|All, except particular types of locust or grasshopper that, according to most, cannot be identified today | |||
|} | |||
===Separation of meat and milk=== | |||
* | |||
{{Main|Milk and meat in Jewish law}} | |||
* | |||
Meat and milk (or derivatives) may not be mixed<ref>{{cite web|url=http://www.koshercertification.org.uk/whatdoe.html|title=What Does Kosher Mean? - section 2.4|website=koshercertification.org.uk|access-date=2016-02-16|archive-date=2016-03-01|archive-url=https://web.archive.org/web/20160301201928/http://www.koshercertification.org.uk/whatdoe.html}}</ref> in the sense that meat and ]s are not served at the same meal, served or cooked in the same utensils, or stored together. | |||
* | |||
Observant Jews have separate sets of dishes, and sometimes different kitchens, for meat and milk, and wait anywhere between one and six hours after eating meat before consuming milk products.<ref>''Shulchan Aruch'', ''Yoreh De'ah'' 87 ''et seq''</ref> The {{transliteration|yi|milchig}} and {{transliteration|yi|fleishig}} (literally "milky" and "meaty") utensils and dishes are the commonly referred-to Yiddish delineations between dairy and meat ones, respectively.<ref>{{cite encyclopedia|url=https://www.jewishvirtuallibrary.org/jsource/Judaism/kashrut.html|title=Kashrut: Jewish Dietary Laws|encyclopedia=]|access-date=May 22, 2013}}</ref> | |||
=== Eggs === | |||
Eggs from kosher birds are kosher; they are also considered ''pareve'' (neutral, neither milk nor meat). Traditionally, eggs are examined in a glass cup to ascertain that they contain no blood. Partially-formed eggs found inside slaughtered birds may be eaten, but they must undergo the same process of blood removal as the animal, and these eggs are considered to be ''fleishig'' (status of meat). | |||
According to the Shulchan Aruch, a six-hour waiting period is recommended between consuming meat and dairy. During this time, it is generally advised to abstain from brushing and rinsing the mouth.<ref>A halachic answer on the topic of on the website .</ref> | |||
=== Birds === | |||
Kosher birds include: capon, duck (domestic), goose (domestic), chicken, turkey, guinea fowl and many others. As a general principle, scavenging birds such as eagles and vultures are not considered kosher, and others (generally) are. | |||
] writes, "the dichotomy of the kitchen into a meat and a milk section, so basic in an observant Jewish household, is never mentioned in the ]." Goitein believed that in the early Middle Ages Jewish families kept only one set of cutlery and cooking ware.<ref>Goitein, Shelomo Dov. ''A Mediterranean Society: The Jewish Communities of the Arab World as Portrayed in the Documents of the Cairo Geniza, Vol. IV. p. 252''. {{ISBN|978-0-520-22161-1}}.</ref> According to ], the practice of keeping separate sets of dishes developed only in the late 14th and 15th centuries.<ref>Kraemer, David C. (2007). ''Jewish Eating and Identity Through the Ages''. New York: Routledge. pp. 99–121. {{ISBN|978-0-415-47640-9}}.</ref> It is possible observant Jews before then waited overnight for the meat or dairy gravy absorbed in a pot's walls to become insignificant (]) before using the pot for the other foodstuff (meat or dairy).<ref>{{cite web|date=2016|title=The Development of a Waiting Period Between Meat and Dairy: 9th – 14th Centuries|url=http://www.oqimta.org.il/oqimta/5776/adams4.pdf|website=Oqimta: Studies in Talmudic and Rabbinic Literature. 4: 79-84, note 222}}</ref> | |||
] outlines the non-kosher birds and the rest are all kosher. In practice, however, only the birds that Jews have a tradition of eating are actually eaten. | |||
=== |
===Kosher slaughter=== | ||
{{Main|Shechita}} | |||
With three exceptions, all bugs and insects are forbidden as treif (un-kosher). | |||
]}}]] | |||
The exception is a type of ] from the Arabian peninsula; this type of locust encompasses four distinct species of locust. The tradition for identifying which species of locust were and were not kosher has been lost among all Jews except the Jews of ]. The Grasshopper and beetle are also kosher. | |||
Mammals and fowl must be slaughtered by a trained individual (a {{transliteration|he|]}}) using a special method of slaughter, {{transliteration|he|]}}.<ref>{{Tanakhverse|Deuteronomy|12:21}}</ref> {{transliteration|he|Shechita}} slaughter severs the ], ], ], and ] in a single continuous cutting movement with an ]. Failure to meet any of these criteria renders the meat of the animal non-kosher. | |||
The body of the slaughtered animal must be checked after slaughter to confirm that the animal had no medical condition or defect that would have caused it to die of its own accord within a year, which would make the meat unsuitable.<ref>''Shulchan Aruch'', ''Yoreh De'ah'' 1–65</ref> | |||
=== Cheese === | |||
] made from milk and non-animal enzymes is kosher. But much cheese is made from milk and ], and the kashrut of such cheeses is a matter of debate in the religious Jewish community. | |||
These conditions ({{transliteration|he|]}}) include 70 different categories of injuries, diseases, and abnormalities whose presence renders the animal non-kosher. | |||
Rennet is the enzyme used to turn milk into curds and whey; most forms of rennet derive from the lining of the stomach of an animal, and thus are classified by most religious Jews as meat products. A vegetable substitute for rennet can be used, in which case none of these restrictions apply. Other Jewish authorities maintain another long standing Jewish legal tradition: rennet is held to be a secretion of the stomach wall, and thus does not have the status of meat (by the same token, ] and ]s do not assume the status of the animal that produced them). Further, in its normal processing, rennet undergoes a chemical change and becomes inedible, thus halakhically losing its status of "food" and any pertaining kashrut restrictions. They are considered to have changed so much from their original state that they are a ''d'var chadash'' ("a new substance" with properties significantly different from those of their original form). All such substances are considered pareve (neutral and kosher). | |||
It is forbidden to consume certain parts of the animal, such as certain fats ({{transliteration|he|]}}) and the ]s from the legs, the process of ] being done by experts before the meat is sold. | |||
=== Fish and Seafood === | |||
To be kosher, a fish must have both fins and scales. The lack of either characteristic renders that species of fish unclean. Examples of unkosher fish include ], ] and ]s. | |||
All ], such as ]s, ], and ] are not kosher. | |||
All sea mammals, such as ], ] and ]s are not kosher. | |||
All other sea animals, such as ], ] and ] are also not kosher. | |||
As much blood as possible must be removed<ref>{{Tanakhverse|Leviticus|17:10}}</ref> through the {{transliteration|he|kashering}} process; this is usually done through soaking and salting the meat, but the ], as it is rich in blood, is grilled over an open flame.<ref>''Shulchan Aruch'', ''Yoreh De'ah'' 66–78</ref> | |||
] and other sea plant life ''are'' all kosher. | |||
Fish (and kosher locusts, for those who follow the traditions permitting them) must be killed before being eaten, but no particular method has been specified in Jewish law.<ref>{{cite web|title=ABCs of Kosher|date=9 May 2009 |url=http://www.aish.com/jl/m/mm/48958906.html|publisher=]|access-date=March 15, 2013}}</ref><ref>{{cite web|title=Locusts Go Biblical – But Are They Kosher?|url=http://blogs.forward.com/forward-thinking/172409/locusts-go-biblical-but-are-they-kosher/|work=]|access-date=March 15, 2013|archive-date=March 14, 2013|archive-url=https://web.archive.org/web/20130314233426/http://blogs.forward.com/forward-thinking/172409/locusts-go-biblical-but-are-they-kosher/}}</ref> ] are governed not only by Jewish law but civil law as well. | |||
There are two fish that are controversial: ] and ]. | |||
Both of these have scales as young fish, but lose them later in life. | |||
Most Orthodox rabbis rule that these fish are not kosher; many Conservative rabbis rule that they are kosher. | |||
Some believe that this ensures the animal dies instantly without ], but many ] activists view the process as cruel, claiming that the animal may not lose consciousness immediately, and activists have called for it to be banned.<ref name="theAgeArticle">{{cite web|date=2007-08-03|title=Sheep killing branded cruel|url=http://www.theage.com.au/news/national/sheep-killing-branded-cruel/2007/08/02/1185648061374.html?page=2|access-date=2011-12-03|publisher=The Age}}</ref><ref>{{cite news|date=2003-06-10|title=Halal and Kosher slaughter 'must end'|work=BBC News|url=http://news.bbc.co.uk/1/hi/uk/2977086.stm|access-date=2010-05-07}}</ref> | |||
=== Gelatin === | |||
A controversial topic is the status of ]. This substance comes from the processed bones of animals. If the source of gelatin is a kosher animal that was properly slaughtered according to Jewish law, then such gelatin is considered kosher by all Jews. All other gelatin is usually considered ''treif'' (non-kosher). However, a number of prominent rabbinic authorities have noted that gelatin undergoes such extensive processing and chemical changes that it no longer has the status of meat, and as such may be considered pareve and kosher. Most Conservative Jews, and a significant minority of Israeli Orthodox Jews, accept that all gelatin is kosher. | |||
====Preparation of meats==== | |||
== Vegetarianism == | |||
When an animal is ritually slaughtered ({{transliteration|he|shechted}}) the raw meat is traditionally cut, salted, and rinsed, prior to cooking. Salting of raw meat draws out the blood that lodges on the inner surface of the meat. The salting is done with coarse grain salt, commonly referred to as ], after which the meat is laid over a grating or ] to allow for drainage, remaining so for the duration of time that it takes to walk one ]<ref>], ''Yoreh De'ah'' 69:6, 69:16–19</ref> (approximately 18–24 minutes). Afterwards, the residue of salt is rinsed away with water, and the meat cooked. | |||
] 1:29 states "And ] said: Behold, I have given you every herb yielding seed which is upon the face of all the earth, and every tree that has seed-yielding fruit - to you it shall be for food." According to many classical Jewish Bible commentators, this means that God's original plan was for mankind to be vegetarian. According to many rabbis, God later gave permission for man to eat meat because of man's weak nature, but the ideal would be for man to be vegetarian. Some prominent ]s were vegetarian, such as the first Chief Rabbi of pre-state Israel, ]. However, others argue that people may eat animals because God gave Eve and Adam dominion over them. () | |||
Meat that is roasted requires no prior salting, as fire causes a natural purging of blood. | |||
In addition, some Jews follow a more or less vegetarian diet for pragmatic reasons, if kosher meat is expensive or hard to come by in their area. | |||
{{transliteration|he|Turei Zahav}} ("Taz"), a 17th-century commentary on the '']'', ruled that the pieces of meat can be "very thick" when salting.<ref>Shulhan Arukh, ''Yoreh De'ah'', § 69:5; ''Turei Zahav'', ''Yoreh De'ah'' 69:5:16</ref> The ] practice, however, follows ], who required that the meat not be larger than half a "rotal" (i.e. roughly {{convert|216|g}}) when salting.<ref>{{cite book |last=Alfasi|first=Y. |author-link=Isaac Alfasi |title=R. Yitzhak al-Fasi's Commentary on Tractate Hullin (Chapter Kol ha-Basar)|editor=] |date=1960 |publisher=ha-Agudah le-Hatzalat Ginzei Teiman|page=98 |language=he |oclc=745065428 |title-link=Hullin }}</ref> This allows the effects of the salt to penetrate. | |||
== Kashrut and animal welfare == | |||
The method of slaughtering used in strict adherence to Jewish law has been criticized as being cruel by many animal rights organizations, in particular because animals are killed without the use of ]. This has resulted in several restrictions or even an outright ban on kosher meat in a number of countries, though other countries grant ritualistic slaughter such as kashrut special exemption from the relevant regulations. However, some bans were in place before animal rights had become a general public concern. | |||
Some Orthodox Jewish communities require the additional stricture of submersing raw meat in boiling water prior to cooking it, a practice known as {{transliteration|he|ḥaliṭah}} ({{Langx|he|חליטה}}), "blanching."<ref>], '']'' (''Hil. Ma'achaloth Asuroth'' 6:10); cf. Babylonian Talmud, ''Hullin'' 111a.</ref> This was believed to constrict the blood lodged within the meat, to prevent it from oozing out when the meat was eaten. The raw meat is left in the pot of boiling water for as long as it takes for the meat to whiten on its outer layer. | |||
] groups claim it can still take several minutes for the animal to die and thus would cause immense suffering. Jewish groups point to studies showing that the technique is no more painful than conventional techniques, and in most cases quicker and less painful; the conclusions of these studies are rejected by animal rights advocates. In addition, there are campaigns to have the practice of ritualistic slaughter globally banned . | |||
If someone wanted to use the water for soup after making {{transliteration|he|ḥaliṭah}} in the same pot, they could simply scoop out the film, froth and scum that surface in the boiling water.{{Citation needed|date=February 2019}} | |||
Many Jewish organizations suspect that ] may also be an influence behind the efforts to ban kosher meat, partly because of a distinct anti-semitic element among the opponents of ritualistic slaughter, partly because of the age of some bans. | |||
{{transliteration|he|Ḥaliṭah}} is not required when roasting meat over a fire, as the fire constricts the blood. | |||
== See also == | |||
* ] | |||
===Kosher utensils=== | |||
== Further Reading == | |||
]]] | |||
* James M. Lebeau "The Jewish Dietary Laws: Sanctify Life" ], NY, 1983 | |||
Utensils used for non-kosher foods become non-kosher, and make even otherwise kosher food prepared with them non-kosher. | |||
* Samuel Dresner, Seymour Siegel and David Pollock "The Jewish Dietary Laws" United Synagogue, New York, 1982 | |||
* Isidore Grunfeld "The Jewish Dietary Laws" London: Soncino, 1972 | |||
Some such utensils, depending on the material they are made from, can be made suitable for preparing kosher food again by immersion in boiling water or by the application of a blowtorch. | |||
* ] "A Guide to Jewish Religious Practice", JTSA, 1992 | |||
* "Shechita: Religious, Historical and Scientific Perspectives" Munk, Feldheim Publishers, New York, 1976 | |||
Food prepared in a manner that violates the {{transliteration|he|]}} (Sabbath) may not be eaten; although in certain instances it is permitted after the {{transliteration|he|Shabbat}} is over.<ref>''Shulchan Aruch'', ''Orach Chayim'', 318:1</ref> | |||
===Passover laws=== | |||
] certifying that it is kosher for ]]] | |||
] has stricter dietary rules, the most important of which is the prohibition on eating ] or derivatives of this, which are known as {{transliteration|he|]}}. This prohibition is derived from Exodus 12:15.<ref>{{Tanakhverse|Exodus|12:15}}</ref> | |||
Utensils used in preparing and serving {{transliteration|he|chametz}} are also forbidden on Passover unless they have been ritually cleansed ({{transliteration|he|kashered}}).<ref>''Shulchan Aruch'', ''Orach Chayim'', 431–452</ref> | |||
Observant Jews often keep separate sets of meat and dairy utensils for Passover use only. In addition, some groups follow various eating restrictions on Passover that go beyond the rules of {{transliteration|he|kashrut}}, such as not eating {{transliteration|he|]}},<ref>{{cite web |title=What is Kitniyot? |url=https://oukosher.org/passover/articles/what-is-kitniyot/ |website=OUKosher.org |date=23 January 2013 |publisher=] |access-date=May 29, 2020}}</ref> {{transliteration|he|]}}<ref>{{cite web |url=http://oukosher.org/blog/industrial-kosher/keeping-up-with-passover-trenditions/ |title=Keeping Up with Passover Trenditions |last=Brenner |first=Bayla Sheva |website=OUKosher.org |publisher=] |access-date=May 22, 2013|date=2005-04-05 }}</ref> or ].<ref>{{cite web |url=http://www.chabad.org/holidays/passover/pesach_cdo/aid/493085/jewish/Which-vegetables-may-be-eaten-on-Passover.htm |title=Which vegetables may be eaten on Passover? |last=Davidson |first=Baruch S. |website=] |access-date=May 22, 2013}}</ref> | |||
===Produce of the Land of Israel=== | |||
Biblical rules also control the use of agriculture produce, for example, with respect to their tithing, or when it is permitted to eat them or to harvest them, and what must be done to make them suitable for human consumption.<ref>{{cite web|title=Overview of Jewish Dietary Laws & Regulations|url=https://www.jewishvirtuallibrary.org/overview-of-jewish-dietary-laws-and-regulations|access-date=2022-02-16|website=www.jewishvirtuallibrary.org}}</ref> | |||
For produce grown in the ] a modified version of the biblical ]s must be applied, including {{transliteration|he|]}}, {{transliteration|he|]}}, {{transliteration|he|]}}, and {{transliteration|he|]}} (untithed produce is called {{transliteration|he|tevel}}); the fruit of the first three years of a tree's growth or replanting are forbidden for eating or any other use as {{transliteration|he|]}};<ref>{{cite web |url=http://www.star-k.org/kashrus/kk-medi-terumos.htm|title=Terumos and Ma'asros |access-date=April 10, 2013 |last=Heinemann |first=Moshe |author-link=Moshe Heinemann |publisher=]}}</ref> produce grown in the Land of Israel on the seventh year obtains {{transliteration|he|k'dushat shvi'it}}, and unless managed carefully is forbidden as a violation of the {{transliteration|he|]}} (Sabbatical Year). | |||
Some rules of {{transliteration|he|kashrut}} are subject to different rabbinical opinions. For example, many hold that the rule against eating {{transliteration|he|]}} (new grain) before the 16th of the month ] does not apply outside the Land of Israel.<ref>{{cite web|title=What is "Yashan"?|url=http://www.chabad.org/library/article_cdo/aid/584873/jewish/What-is-Yashan.htm|last=Posner|first=Menachem|publisher=]|access-date=March 15, 2013}}</ref> | |||
===Vegetables=== | |||
] found among ]corns in a commercially available bag of barley. Foods such as ]s, ]s and ]s need to be checked to avoid eating insects.]] | |||
Although plants and minerals are nearly always kosher, vegetarian restaurants and producers of vegetarian foods are required to obtain a {{transliteration|he|]}}, certifying that a rabbinical organization has approved their products as being kosher, because the {{transliteration|he|hechsher}} usually certifies that certain vegetables have been checked for insect infestation and steps have been taken to ensure that cooked food meets the requirements of {{transliteration|he|]}}.<ref>{{cite web|title=Are vegan restaurants automatically kosher?|url=http://www.chabad.org/library/article_cdo/aid/547235/jewish/Are-vegan-restaurants-kosher.htm|last=Posner|first=Eliezer|publisher=]|access-date=March 15, 2013}}</ref> Vegetables such as ] and ] must be checked for insect infestation. The proper procedure for inspecting and cleaning varies by species, growing conditions, and views of individual rabbis.<ref>{{cite web|title=Why Check for Insects?|url=http://star-k.org/cons-insectintro.php|publisher=]|access-date=March 15, 2013|archive-url=https://web.archive.org/web/20130321204333/http://www.star-k.org/cons-insectintro.php|archive-date=March 21, 2013}}</ref> | |||
===Pareve foods=== | |||
{{Main|Pareve}} | |||
A pareve food is one which is neither meat nor dairy. Fish fall into this category, as well as any food that is not animal-derived. ]s are also considered pareve despite being an animal product.<ref>{{cite web|title=Meat, Dairy and Pareve|url=http://www.ok.org/Content.asp?ID=63|publisher=]|access-date=March 15, 2013}}</ref> | |||
Some processes convert a meat- or dairy-derived product into a pareve one. For example, ] is sometimes made from stomach linings, yet is acceptable for making kosher cheese.<ref>"The rennet must be kosher, either microbial or from special productions of animal rennet using kosher calf stomachs." {{webarchive|url=https://web.archive.org/web/20120306151416/http://oukosher.org/index.php/articles/single/2828/ |date=2012-03-06 }}, Retrieved August 10, 2005.</ref> Gelatins derived from kosher animal sources (which were ritually slaughtered) are also pareve.<ref>{{cite web|title=Kosher Gelatin:How a Product from Beef Can be Used in Dairy Delicacies|url=https://oukosher.org/blog/industrial-kosher/the-fascinating-story-of-kosher-gelatin-or-how-a-product-from-beef-can-be-used-in-dairy-delicacies|publisher=]|access-date=February 7, 2019|date=2009-07-16}}</ref> Other gelatin-like products from non-animal sources such as ] and ] are pareve by nature. Fish gelatin, like all kosher fish products, is pareve. | |||
Jewish law generally requires that bread be kept pareve (i.e., not kneaded with meat or dairy products nor made on meat or dairy equipment).<ref>{{Cite web|url=https://www.kashrut.com/articles/bread/|title=Bread|website=www.kashrut.com}}</ref> | |||
{{transliteration|he|Kashrut}} has procedures by which equipment can be cleaned of its previous non-kosher or meat/dairy use, but those may be inadequate for vegetarians, those with allergies, or adherents to other religious laws. | |||
For example, dairy manufacturing equipment can be cleaned well enough that the rabbis grant pareve status to products manufactured with it but someone with a strong allergic sensitivity to dairy products might still react to the dairy residue. This is why some products that are legitimately pareve carry "milk" warnings.<ref>{{cite web|title=Kosher Consumer Misconsumptions|url=http://www.star-k.org/kashrus/kk-KosherConsumerMisconsumptions.htm|publisher=]|access-date=March 15, 2013}}</ref> | |||
===Cannabis=== | |||
{{main|Cannabis and Judaism}} | |||
For cannabis grown in Israel, the plants must observe {{transliteration|he|]}}, but this does not apply to cannabis from elsewhere. At least one brand of cannabis edibles is certified to follow the laws of {{transliteration|he|kashrut}}.<ref name="IfYouEatIt">{{cite news |last1=Schuster |first1=Ruth |url=https://www.haaretz.com/jewish/kosher-washing-medical-marijuana-1.5387374 |title=Marijuana Is Always Kosher, as Long as You Smoke It |newspaper=] |location=Tel Aviv |date=7 January 2016 |access-date=27 January 2019}}</ref> | |||
===Tobacco=== | |||
{{main|Smoking in Jewish law}} | |||
Although it is not a food product, some ] receives a year-long kosher for Passover certification. This year-long certification means that the tobacco is certified also for ] where different restrictions may be in place. Tobacco may, for example, come into contact with some {{transliteration|he|]}} grains that are strictly forbidden during Passover and the certification is a guarantee that it is free from this type of contamination. | |||
In Israel, this certification is given by a private {{transliteration|he|kashrut}} rabbinic group ], but the Chief Rabbinate has objected to granting of any certification by rabbis because of health risks from tobacco.<ref name="tabak">{{cite web|url=https://www.timesofisrael.com/israelis-get-kosher-cigarettes-for-passover/ |title=Rabbis fired up over kosher cigarettes for Passover | date=2013-03-25 |work=]}}</ref> | |||
===Genetically modified foods=== | |||
With the advent of ], scholars in both academia and Judaic faith have differing viewpoints on whether these new strains of foods are to be considered kosher or not. The first ] approved by the FDA for human consumption is the ] and, while salmon is normally an acceptably kosher food, this modified organism has a ] from a non-kosher organism. | |||
In 2015, the Committee on Jewish Law and Standards of the ] released a document regarding genetically modified organisms, stating that modification of gene sequences via the introduction of foreign DNA in order to convey a specific capability in the new organism is allowable, that entirely new species should not be intentionally created, and that the health implications of genetically modified foods must be considered on an individual basis.<ref>Nevins, Rabbi David S. 10 November 2015. "". '']''.</ref> | |||
Some put forth that this intermixing of species is against the teachings of the ] and thus against Jewish Law and non-kosher. Others argue that the one in sixty parts law of {{transliteration|he|kashrut}} is of significance, and that the foreign gene accounts for less than 1/60 of the animal and thus the modified salmon is kosher.{{who|date=November 2019}} | |||
==Supervision and marketing== | |||
===''Hashgacha''=== | |||
Certain foods must be prepared in whole or in part by Jews. This includes ],<ref>''Shulchan Aruch'', ''Yoreh De'ah'' 114</ref> certain cooked foods ('']''),<ref>''Shulchan Aruch'', ''Yoreh De'ah'' 113</ref> ] (''g'vinat akum''), and according to some also butter (''chem'at akum''),<ref name="YD115">''Shulchan Aruch'', ''Yoreh De'ah'' 115</ref> dairy products (Hebrew: חלב ישראל ] "milk of Israel"),<ref name=YD115/><ref>Many rely on lenient rulings by Rabbi ] in ''Teshuvot Igrot Moshe'', ''Yoreh De'ah'' 1:47 and other 20th century rabbinic authorities who rule that strict government supervision prevents the admixture of non-kosher milk, making supervision unnecessary. See {{cite web|url=https://www.koltorah.org/halachah/chalav-yisrael-rabbi-soloveitchiks-view-by-rabbi-howard-jachter |author=Rabbi Chaim Jachter |title=Chalav Yisrael – Part I: Rav Soloveitchik's View |access-date=December 2, 2007 }}</ref> and ] (]).<ref>''Shulchan Aruch'', ''Yoreh De'ah'' 112, ''Orach Chayim'' 603</ref> | |||
===Product labeling standards=== | |||
{{further|Hechsher}} | |||
] (OU). "Pareve" means no ingredients are derived from milk or meat.]] | |||
].]] | |||
Although reading the label of food products can identify obviously non-kosher ingredients, some countries allow manufacturers to omit identification of certain ingredients. Such "hidden" ingredients may include ]s and ]s, among other ]; in some cases, for instance, the use of ''natural'' flavorings, these ingredients are more likely to be derived from non-kosher substances.<ref>{{cite web|title=What foods are kosher?|url=http://www.oxfordchabad.org/templates/articlecco_cdo/aid/307920/jewish/Kosher-Foods.htm|publisher=Oxford Chabad Society|access-date=March 15, 2013}}</ref> Furthermore, certain products, such as fish, have a high rate of ], which may result in a non-kosher fish being sold in a package labeled as a species of kosher fish.<ref>{{cite news |url=https://www.nytimes.com/2011/05/27/science/earth/27fish.html |archive-url=https://ghostarchive.org/archive/20220103/https://www.nytimes.com/2011/05/27/science/earth/27fish.html |archive-date=2022-01-03 |url-access=subscription |url-status=live |title=Tests Reveal Mislabeling of Fish |last=Rosenthal |first=Elizabeth |date=May 26, 2011 |website=] |access-date=May 22, 2013}}{{cbignore}}</ref> | |||
Producers of foods and food additives can contact Jewish religious authorities to have their products certified as ''kosher'': this involves a visit to the manufacturing facilities by an individual rabbi or a committee from a rabbinic organization, who will inspect the production methods and contents and, if everything is sufficiently ''kosher'' a certificate would be issued.<ref>{{cite web|title=How to choose a kosher certification|url=http://www.kashrut.com/trade/trade_links/hechsher/|publisher=Kashrut.com|access-date=March 15, 2013}}</ref> | |||
] (circled K) symbol with a dairy designation on a bag of ]s]] | |||
Manufacturers sometimes identify the products that have received such certification by adding particular graphical symbols to the label. These symbols are known in Judaism as '']im''.<ref name="Hechshers">{{cite web|title=About this web-site|url=http://www.hechshers.info/about.htm|publisher=Hechshers.info|access-date=March 15, 2013}}</ref> Due to differences in ''kashrut'' standards held by different organizations, the ''hechsheirim'' of certain Jewish authorities may at times be considered invalid by other Jewish authorities.<ref>{{cite web|title=Kosher Certification|url=http://www.chabad.org/library/howto/wizard_cdo/aid/113474/jewish/Kosher-Certification.htm|publisher=].org|access-date=March 15, 2013}}</ref> The ]s of the various rabbis and organisations are too numerous to list, but one of the most commonly used in the United States of America is that of the ], who use a ''U'' inside a circle ("O-U"), symbolising the initials of ''Orthodox Union''. In Britain, commonly used symbols are the "KLBD" logo of the ] and the "MK" logo of the Manchester Beth Din.<ref>{{cite web|title=MK Kosher|url=https://www.thejc.com/lifestyle/features/how-kellogg-s-keeps-the-corn-flakes-kosher-in-the-world-s-biggest-cereal-factory-1.36397|access-date=March 25, 2021|publisher=thejc.com}}</ref> A single ''K'' is sometimes used as a symbol for ''kosher'', but since many countries do not allow letters to be ]ed (the method by which other symbols are protected from misuse), it only indicates that the company producing the product claims that it is kosher.<ref name="Kosherfest">{{cite web|title=Glossary of Kosher Terms |url=http://www.kosherfest.com/about-kosher/glossary-of-kosher-terms |publisher=] |access-date=March 15, 2013 |archive-url=https://web.archive.org/web/20130203160355/http://www.kosherfest.com/about-kosher/glossary-of-kosher-terms |archive-date=February 3, 2013 }}</ref> | |||
] | |||
Many of the certification symbols are accompanied by additional letters or words to indicate the category of the product, according to Jewish law;<ref name=Kosherfest/> the categorization may conflict with legal classifications, especially in the case of food that Jewish law regards as ''dairy'', but legal classification does not. | |||
* D: Dairy | |||
* DE: Dairy equipment | |||
* M: Meat, including ] | |||
*''Pareve'': Food that is neither meat nor dairy | |||
* Fish | |||
* P: ]-related (''P'' is not used for ''Pareve'') | |||
In many cases constant supervision is required because, for various reasons such as changes in manufacturing processes, products that once were kosher may cease to be so. For example, a kosher lubricating oil may be replaced by one containing ], which many rabbinic authorities view as non-kosher. Such changes are often coordinated with the supervising rabbi or supervising organization to ensure that new packaging does not suggest any ''hechsher'' or ''kashrut''. In some cases, however, existing stocks of pre-printed labels with the ''hechsher'' may continue to be used on the now non-kosher product. An active ] among the Jewish community discusses which products are now questionable, as well as products which have become kosher but whose labels have yet to carry the ''hechsher''. Some newspapers and periodicals also discuss ''kashrut'' products.<ref>{{cite web|title=Kosher Supervision|url=http://www.ok.org/Content.asp?ID=116|publisher=]|access-date=March 15, 2013}}</ref> | |||
Products labeled ] are non-kosher products that have characteristics of kosher foods, such as all-beef ]s,<ref name="zeldes">{{cite web | last = Zeldes | first = Leah A. | title = Know your wiener! | work = Dining Chicago | publisher = Chicago's Restaurant & Entertainment Guide, Inc. | date = July 8, 2010 | url = http://www.diningchicago.com/blog/2010/07/08/know-your-wiener/ | access-date = July 31, 2010 | archive-date = July 10, 2011 | archive-url = https://web.archive.org/web/20110710093609/http://www.diningchicago.com/blog/2010/07/08/know-your-wiener/ }}</ref> or are flavored or prepared in a manner consistent with ] practices, like ].<ref name="pickle">{{cite web | last = Zeldes | first = Leah A. | title = Origins of neon relish and other Chicago hot dog conundrums | work = Dining Chicago | publisher = Chicago's Restaurant & Entertainment Guide, Inc. | date = July 20, 2010 | url = http://www.diningchicago.com/blog/2010/07/20/chicago-hot-dog-yellow-mustard-neon-green-relish#pickle | access-date = July 31, 2010 | archive-date = July 10, 2011 | archive-url = https://web.archive.org/web/20110710130712/http://www.diningchicago.com/blog/2010/07/20/chicago-hot-dog-yellow-mustard-neon-green-relish/#pickle }}</ref> The designation usually refers to ] items. | |||
===History of kosher supervision and marketing=== | |||
] in ], ]]] | |||
Food producers often look to expand their markets or marketing potential, and offering kosher food has become a way to do that. The uniqueness of kosher food was advertised as early as 1849.<ref>{{Cite news|url=https://www.newspapers.com/clip/10938449/early_mention_of_kosher/|title=Early mention of kosher|date=1849-03-15|work=Public Ledger|access-date=2017-05-12|page=2|via=] {{open access}}}}</ref> In 1911 ] became the first company to advertise one of their products, Crisco, as kosher.<ref name="Heinze1992"> | |||
{{cite book| last = Heinze| first = Andrew R.| title = Adapting to Abundance: Jewish Immigrants, Mass Consumption, and the Search for American Identity| url = https://books.google.com/books?id=0QRmrxJfP44C&pg=PA176| access-date = March 15, 2013| date = 1 August 1992| publisher = Columbia University Press| isbn = 978-0-231-06853-6| page = 176 }}</ref> Over the next two decades, companies such as ], ], ], and ] evolved and gave the kosher market more shelf-space. In the 1960s, ] hotdogs launched a "we answer to a higher authority" campaign to appeal to Jews and non-Jews alike. From that point on, "kosher" became a symbol for both quality and value. The kosher market quickly expanded, and with it more opportunities for kosher products. Menachem Lubinsky, founder of the ] trade fair, estimates as many as {{Nowrap|14 million}} kosher consumers and {{Nowrap|$40 billion}} in sales of kosher products in the U.S.<ref name="Kosherfest-history">{{cite web|title=The History of Kosher |url=http://www.kosherfest.com/about-kosher/the-history-of-kosher |publisher=Kosherfest |access-date=March 15, 2013 |archive-url=https://web.archive.org/web/20130321023402/http://www.kosherfest.com/about-kosher/the-history-of-kosher |archive-date=March 21, 2013 }}</ref> | |||
In 2014 the ] decided to allow female kosher supervisors to work in its kitchens on military bases, and the first women kosher inspectors were certified in Israel.<ref>{{cite web|url=http://forward.com/articles/190635/idf-to-allow-female-kosher-supervisors-to-work-on/|title=IDF To Allow Female Kosher Supervisors To Work on Military Bases|date=9 January 2014|work=The Jewish Daily Forward}}</ref><ref>{{cite web|url=http://www.sdjewishworld.com/2014/05/08/first-women-kashrut-inspectors-certified-israel/|title=First women kashrut inspectors certified in Israel - San Diego Jewish World|work=]|date=8 May 2014 }}</ref> | |||
===Legal usage=== | |||
{{Main|Civil laws regarding Kashrut}} | |||
Advertising standards laws in many{{quantify|date=August 2014}} jurisdictions prohibit the use of the phrase ''kosher'' in a product's labeling unless the producer can show that the product conforms to Jewish dietary laws; however, different jurisdictions often define the legal qualifications for conforming to Jewish dietary laws differently. For example, in some places the law may require that a rabbi certify the ''kashrut'' nature, in others the rules of ''kosher'' are fully defined in law, and in others still it is sufficient that the manufacturer only believes that the product complies with Jewish dietary regulations. In several cases, laws restricting the use of the term ''kosher'' have later been determined to be illegal religious interference.<ref>{{cite web|last=Popovsky|first=Mark|title=The Constitutional Complexity of Kosher Food Laws|url=http://www.columbia.edu/cu/jlsp/pdf/Fall%202010/Popovsky.JLSP.44.1.pdf|publisher=]|access-date=March 15, 2013|archive-url=https://web.archive.org/web/20130922093707/http://www.columbia.edu/cu/jlsp/pdf/Fall%202010/Popovsky.JLSP.44.1.pdf|archive-date=September 22, 2013}}</ref> | |||
===Costs=== | |||
In the United States, the cost of certification for mass-produced items is typically minuscule<ref name=Snopes>{{cite web |url= http://www.snopes.com/racial/business/kosher.htm |title= The Kosher Nostra |access-date= 2006-10-23 |last= Mikkelson |first= Barbara |author-link= Urban Legends Reference Pages |date= May 24, 2002 |publisher= ]}}</ref><ref name = Brunvand>{{cite book | last = Brunvand | first = Jan Harold | author-link = Jan Harold Brunvand | title = Encyclopedia of urban legends | orig-date = 2001 | edition = Reprint | date = November 2002 | publisher = ] | location = ] | pages = | chapter = The Jewish Secret Tax | isbn = 978-0-393-32358-0 | lccn = 2001000883 | chapter-url-access = registration | chapter-url = https://archive.org/details/encyclopediaofur00janh_0 | url = https://archive.org/details/encyclopediaofur00janh_0/page/222 }}</ref> and is usually more than offset by the advantages of being certified.<ref name=Brunvand/> In 1975 '']'' estimated the cost per item for obtaining kosher certification at 6.5 millionths of a cent ($0.000000065) per item for a ] frozen-food item.<ref name=adl/> According to a 2005 report by ], most U.S. national certifying agencies are non-profit, only charging for supervision and on-site work, for which the on-site supervisor "typically makes less per visit than an auto mechanic does per hour". However, re-engineering an existing manufacturing process can be costly.<ref name="B&M">{{cite journal |last1=Morris |first1=Lisa |last2=Hays |first2=Jim |last3=York |first3=Elaine |year=2005 |title=Obtaining Kosher Certification: The Engineering Implications for Food Processing |url=https://www.burnsmcd.com/~/media/files/insightsnews/insights/tech-briefs/2005-issue-3/obtaining-kosher-certification/articleobtainingkoshercertification05.pdf |journal=TECHBriefs |publisher=Burns & McDonnell |volume=2005 |issue=3 |pages=1–3 |access-date=October 13, 2014 |archive-url=https://web.archive.org/web/20171207084547/https://www.burnsmcd.com/~/media/files/insightsnews/insights/tech-briefs/2005-issue-3/obtaining-kosher-certification/articleobtainingkoshercertification05.pdf |archive-date=December 7, 2017 }}</ref> Certification usually leads to increased revenues by opening up additional markets to ]s who keep kosher, ]s who keep ], ] who keep the main laws of Kosher Diet, ], and the ] who wish to avoid dairy products (products that are reliably certified as ''pareve'' meet this criterion).<ref name=adl>{{cite web|url=http://www.adl.org/special_reports/kosher_tax/print.asp |title=The "Kosher Tax" Hoax: Anti-Semitic Recipe for Hate |access-date=2006-10-23 |date=January 1991 |publisher=] |archive-url=https://web.archive.org/web/20061023233658/http://www.adl.org/special_reports/kosher_tax/print.asp |archive-date=2006-10-23 }}</ref><ref name=ou>{{cite web | url = http://oukosher.org/blog/news/the-kosher-tax-fraud/ | title = The "Kosher Tax" Fraud | access-date = 2006-10-23 | last = Luban | first = Yaakov | publisher = ]| date = 2004-07-18 }}</ref><ref name=bw>{{cite web| url = http://www.boycottwatch.org/misc/koshertax1.htm| title = Dispelling a rumor - there is no kosher tax or Jewish tax| access-date = 2006-10-24| date = December 22, 2003| publisher = Boycott Watch}}</ref><ref name=Levenson2>{{cite book | last = Levenson | first = Barry M. | title = Habeas Codfish: Reflections on Food and the Law | year = 2001 | publisher = ] | isbn = 978-0-299-17510-8 | quote = Adherents to other faiths, including Moslems and Seventh-Day Adventists, look to kosher certification for a variety of reasons (including making sure the product is pork free). | page = | url = https://archive.org/details/habeascodfishref0000leve/page/188 }}</ref> The ], one of the largest ''kashrut'' organizations in the United States, claims that "when positioned next to a competing non-kosher brand, a kosher product will do better by 20%".<ref name = "OU20percent">{{cite web |url = http://oukosher.org/kosher-overview/why-go-kosher/|title = Why Go Kosher |author= <!--Staff writer(s); no by-line.--> |year= 2014|publisher= ]|access-date= October 13, 2014}}</ref> | |||
In some European Jewish communities, kosher supervision of meat includes a "tax" used to fund Jewish education in the community, which makes kosher meat more expensive than the cost of supervision alone would imply.<ref>{{cite web | |||
|title= Brussels call for lower kosher tax | |||
|author= Gold, Asher | |||
|url= http://www.rce.eu.com/contentManagment/uploadedFiles/hnase_vehanishma/JET003.pdf | |||
|publisher= Rabbinical Center of Europe | |||
|date= October 29, 2009 | |||
|access-date= October 13, 2014 | |||
|archive-url= https://web.archive.org/web/20140428051845/http://www.rce.eu.com/contentManagment/uploadedFiles/hnase_vehanishma/JET003.pdf | |||
|archive-date= April 28, 2014 | |||
}}</ref> | |||
==Society and culture== | |||
===Adherence=== | |||
Many Jews partially observe ''kashrut,'' by abstaining from pork or shellfish or by not drinking milk with meat dishes. Some keep kosher at home but eat in non-kosher restaurants. In 2012, one analysis of the specialty food market in North America estimated that only 15% of kosher consumers were Jewish.<ref>{{cite web|url= http://www.ats-sea.agr.gc.ca/info/6116-eng.htm|title= The Specialty Food Market in North America|date= March 2012|publisher= Agri-Food Trade Service, Canada|work= Market Information|access-date= 2012-10-29|archive-url= https://web.archive.org/web/20130528183844/http://www.ats-sea.agr.gc.ca/info/6116-eng.htm |archive-date= 2013-05-28}}</ref> Kosher meat is regularly consumed by ]s when '']'' is not available.<ref>{{cite magazine|author=Yitzchok Frankfurter|date=Nov 15, 2017|title=Between Kosher & Halal |magazine=]|issue=342|page=94}}</ref> Muslims, ]s, and people with allergies to dairy foods often consider the ''kosher-pareve'' designation as an assurance that a food contains no animal-derived ingredients, including milk and all of its derivatives.<ref>{{cite web |url= http://www.kosher-directory.com/whoeats.htm |title= Who Eats Kosher? Do You Have to Be Jewish to Eat Kosher? |access-date= March 14, 2013 |work= Kosher Directory}}</ref> However, since ''kosher-pareve'' foods may contain honey, eggs, or fish, ]s cannot rely on the certification.<ref>{{cite web |url= http://www.vrg.org/nutshell/faq.htm#kosher |title= Most Frequently Asked Questions |access-date= October 17, 2013 |work= The Vegetarian Resource Group}}</ref><ref>{{cite web |url= http://www.peta.org/about/faq/What-about-kosher-symbols.aspx |title= What about kosher symbols? |access-date= October 17, 2013 |work= PETA|date= 7 July 2010 }}</ref> | |||
About a sixth of ] or 0.3% of the American population fully keep kosher, and many more of them do not strictly follow all of the rules but still abstain from some prohibited foods, especially pork. The ], a ], preaches a health message which expects adherence to the kosher dietary laws.<ref name="Jewish Folklore and Ethnology Review 1996 p.">{{cite book | title=Jewish Folklore and Ethnology Review | publisher=Jewish Folklore and Ethnology Section of the American Folklore Society | page=79 | issue=v. 18–20 | year=1996 | url=https://books.google.com/books?id=oRskAQAAIAAJ | access-date=July 26, 2018}}</ref><ref name="Quick Frozen Foods 1977 p.">{{cite book | title=Quick Frozen Foods | publisher=E.W. Williams | issue=v. 39 | year=1977 | url=https://books.google.com/books?id=b1TVAAAAMAAJ | language=eu | access-date=July 26, 2018 | page=28}}</ref> | |||
Surveys conducted in 2013 and 2020 found that 22% of ] by religion claimed to keep kosher in their homes.<ref>{{cite web |url= http://www.pewforum.org/2013/10/01/chapter-4-religious-beliefs-and-practices/ |title= A Portrait of Jewish Americans: Chapter 4: Religious Beliefs and Practices|date= 1 October 2013 |access-date= 8 January 2015 |publisher=]}}</ref><ref>{{Cite web |last=Diamant |first=Jeff |title=Jews in U.S. are far less religious than Christians and Americans overall, at least by traditional measures |url=https://www.pewresearch.org/fact-tank/2021/05/13/jews-in-u-s-are-far-less-religious-than-christians-and-americans-overall-at-least-by-traditional-measures/ |access-date=2022-09-02 |website=Pew Research Center |date=13 May 2021 |language=en-US}}</ref> Pork consumption in particular seems to be a bigger taboo than other non-Kosher eating practices among Jews, with 41% claiming to at least abstain from eating pork.<ref>{{cite web |title=57% of US Jews eat pork, and 9 other findings from new Pew study {{!}} The Times of Israel |url=https://www.timesofisrael.com/57-of-us-jews-eat-pork-and-9-other-findings-from-new-pew-study/amp/ |access-date=2022-07-24 |website=The Times of Israel}}</ref> American Jews are generally less strict about Kosher laws when compared to ]. Nearly three times as many Israeli Jews reported that they commit to keeping kosher in their homes and 84% do not eat pork.<ref>{{Cite web |date=2016-03-08 |title=1. Comparisons between Jews in Israel and the U.S. |url=https://www.pewresearch.org/religion/2016/03/08/comparisons-between-jews-in-israel-and-the-u-s/ |access-date=2022-09-02 |website=Pew Research Center's Religion & Public Life Project |language=en-US}}</ref> | |||
==== Differentiations in practice ==== | |||
"Kosher style" allows for variation in adherence to kashrut, reflecting different practices within the Jewish community. For some, kosher style implies abstinence from non-kosher animals, like pork and shellfish, and the avoidance of mixing meat and dairy in meals. These individuals may consume meat from animals that are kosher but not necessarily slaughtered according to kashrut standards. | |||
The notion of "kosher style" serves individuals and communities navigating between strict religious observance and cultural identification with Jewish culinary traditions. Hasia Diner, a professor of American Jewish history at New York University, suggests that "kosher-style" represents a balancing act between tradition and assimilation, providing a sense of Jewish identity through food without strict adherence to kashrut.<ref name="From Pickles to Salmon, the Joys of Kosher-Style">{{cite web|title=From Pickles to Salmon, the Joys of Kosher-Style|url=https://momentmag.com/from-pickles-to-salmon-the-joys-of-kosher-style/|publisher=Moment Magazine|date=July 25, 2019|access-date=October 1, 2023|author=Sala Levin}}</ref> | |||
This flexible practice emerged in the 1920s amongst Jews assimilating into American society, who sought connection to their heritage without fully observing dietary laws. The term is broad and encompasses foods that could be kosher, like chicken noodle soup or pareve meals (neither meat nor dairy), even if they don't meet halakhic standards. Diner points out the term is "oxymoronic," creating an illusion of kashrut where the true emphasis is on a style of cuisine rather than compliance with religious dietary laws.<ref name="From Pickles to Salmon, the Joys of Kosher-Style" /> | |||
Over time, the meaning of "kosher style" has evolved and expanded, reflecting changes within Jewish communities and broader society. In contemporary practice, "kosher style" is often encountered at social events and gatherings, where meals might exclude certain non-kosher items but not adhere strictly to kashrut. The exact definition may vary between communities and individuals, reflecting diverse interpretations and practices related to Jewish dietary laws. The term also relates to products marketed as "kosher style," prompting some regions to establish legislation to clarify labeling and prevent consumer misunderstanding. For instance, kosher-style pickles might be produced without kosher certification or supervision but are associated with Jewish culinary tradition.<ref name="From Pickles to Salmon, the Joys of Kosher-Style" /> | |||
===Linguistics=== | |||
====Etymology==== | |||
], using the Polish spelling of "kosher"]] | |||
In ] the word ''kosher'' ({{langx|he|כשר}}) means ''be advantageous'', ''proper'', ''suitable'', or ''succeed'',<ref>{{cite web |url= http://tmcdaniel.palmerseminary.edu/BDB.pdf |title= A Hebrew and English lexicon of the Old Testament |publisher= Palmer Theological Seminary}}</ref> according to the ] Hebrew and English Lexicon. In ] it generally refers to ''kashrut'' but it can also sometimes mean "proper". For example, the ] uses ''kosher'' in the sense of "virtuous" when referring to ] as a "kosher king"; Darius, a ]n king (reigned 522–486 BCE), fostered the building of the ].<ref>] 3b, ''Schottenstein Edition'', ] Ltd.</ref> In colloquial ], '']'' often means "legitimate", "acceptable", "permissible", "genuine", or "authentic".<ref name="Partridge">{{cite book |author1= Eric Partridge |author2= Tom Dalzell |author3= Terry Victor | title = The New Partridge Dictionary of Slang and Unconventional English: Volume 2, J-Z | url = https://books.google.com/books?id=mAdUqLrKw4YC&pg=PA388 | year = 2006 | publisher = Taylor & Francis | isbn = 978-0-415-25938-5 | page = 388 }}</ref><ref name="Phythian">{{cite book | author = B.A. Phythian | title = A concise dictionary of English slang and colloquialisms | year = 1976 | publisher = The Writer, Inc | isbn = 978-0-87116-099-7 | page = 110 | quote = Kosher Genuine. Fair. Acceptable. }}</ref> The word ''kosher'' can also form part of some common product names. | |||
====Kosher salt==== | |||
Sometimes ''kosher'' is used as an abbreviation of ''koshering'', meaning the process for making something ''kosher''; for example, '']'' is a form of salt with irregularly shaped crystals, making it particularly suitable for preparing meat according to the rules of ''kashrut'', because the increased surface area of the crystals absorbs blood more effectively.<ref>{{cite web|url= http://legacy.mos.org/sln/SEM/ksalt.html |title= Kosher Salt |archive-url= https://web.archive.org/web/20151230171127/http://legacy.mos.org/sln/sem/ksalt.html |archive-date= 2015-12-30 }}</ref> In this case the type of salt refers to kosher style salt. Salt may also be kosher certified salt, or both. Certified kosher salt follows ''kashrut'' guidelines.<ref>{{Cite web |title=Kosher Salt Guide |url=https://seasalt.com/salt-101/about-salt/kosher-salt-guide |access-date=2024-07-29 |website=seasalt.com}}</ref> Sometimes the term "coarse kosher salt" is used to designate salt that is both kosher style and kosher certified.<ref>{{cite web|url=https://www.mortonsalt.com/home-product/morton-coarse-kosher-salt/ |title=Morton® Coarse Kosher Salt |publisher=Morton Salt |access-date=2022-08-24}}</ref> The term "fine kosher salt" is sometimes used for salt that is certified kosher but not kosher style.<ref>{{cite web | url=https://www.diamondcrystalsalt.com/product/fine-kosher-salt | title=Fine Kosher Salt | Diamond Crystal® Salt }}</ref> | |||
====Pickles==== | |||
''Kosher'' can occur as a synonym for ''Jewish tradition''; for example, a ''kosher dill'' ] is simply a pickle made in the traditional manner of Jewish New York City pickle-makers, using a generous addition of garlic to the brine, and is not necessarily compliant with the traditional Jewish food laws.<ref> | |||
{{cite web | |||
| url= http://www.nyfoodmuseum.org/_pkwhat.htm | |||
| title= FROM PICKLE DAY EXHIBITS: What is a Pickle? | |||
| access-date= February 17, 2019 | |||
| last1= Bowen |first1= Dana | |||
| last2= Ralph |first2= Nancy | |||
| publisher= New York Food Museum | |||
| quote = Kosher Dills are made the same way, but generous doses of garlic are added to the brine at the end. Just because they're called 'kosher dills' doesn't mean they are produced according to Kosher law - you have to check the label to see if Rabbinical supervision certified that particular brand Kosher. | |||
}} | |||
</ref> | |||
==Strictness degrees== | |||
===''Mehadrin''=== | |||
''Mehadrin'' is a term most commonly used with the meaning of enhanced or stricter kashrut rules.<ref name=mi> at "Mi Yodeya", 7 December 2009. Accessed 23 October 2023.</ref> Its ] is still debated,<ref name=lashon> at "Balashon: Hebrew Language Detective", 7 December 2009. Accessed 23 October 2023.</ref> but its initial halachic use related specifically to lighting candles on ].<ref name=torah>, by Rabbi Yehudah Prero for Torah.org. Accessed 23 October 2023.</ref> Later it became widely used in regard to dietary laws,<ref name=mi/> and ended up loosely covering almost every aspect of Jewish observance<ref name=strap> by Mordechai Schmutter for the "5 Towns Jewish Times", 21 September 2023. Accessed 23 October 2023.</ref> (see ]). | |||
===''Badatz''=== | |||
''Badatz'' is the ] of ''] ]'' and is used as a name for organisations which supervise the production of kosher foods. They typically only certify ]-level products, but are not the only agencies specialised in applying enhanced ''mehadrin'' rules, since there are non-badatz agencies also doing so.<ref name=mi/> | |||
==Suriname== | |||
A '''treef''' (], derived from ] ''trefu'') is a ]. | |||
In ] certain groups of people have long adhered to belief in treef, especially among people of African descent. The consumption of certain foods is prohibited, in the belief that it could cause major diseases, particularly leprosy.<ref>{{cite book|last=Lichtveld|first=Lodewijk 'Lou'|author-link=Lou Lichtveld|title=Cultureel mozaïek van Suriname|url=https://books.google.com/books?id=tNMYAAAAYAAJ|year=1977|publisher=Walburg Pers|page=46|isbn=978-90-6011-073-7 }}</ref> These prohibitions can vary individually, but it is inextricably related to conditions in the family. A treef is inherited from the father's side, but it can be revealed in a dream, often by a woman. In addition, a woman must take into account special food taboos during pregnancy. There is great importance attached to the treef; if a child observes the treef of his father, and yet experiences a skin condition, this is seen as a strong indication that the child was begotten by the woman with another man. Finally treef also be acquired later in life by wearing certain charms that compel you to abstain from certain foods.<ref>{{cite book|last=Lichtveld|first=Lodewijk 'Lou'|author-link=Lou Lichtveld|title=Cultureel mozaïek van Suriname|url=https://books.google.com/books?id=tNMYAAAAYAAJ|year=1977|publisher=Walburg Pers|page=255|isbn=978-90-6011-073-7 }}</ref> | |||
The word is derived from ], due to influence of ] who came to Suriname in the 17th century. This is also the source of Sranan ''kaseri'' 'ritually clean, ]'.<ref>{{cite book|last=Wexler|first=Paul|author-link=Paul Wexler (linguist)|title=Jewish and Non-Jewish Creators of "Jewish" Languages: With Special Attention to Judaized Arabic, Chinese, German, Greek, Persian, Portuguese, Slavic (modern Hebrew/Yiddish), Spanish, and Karaite, and Semitic Hebrew/Ladino; a Collection of Reprinted Articles from Across Four Decades with a Reassessment|url=https://books.google.com/books?id=Ic5Kth7aiusC&pg=PA475|year=2006|publisher=Otto Harrassowitz Verlag|isbn=978-3-447-05404-1|page=475}}</ref> | |||
==Other uses== | |||
Although the term ''kosher'' relates mainly to food, it sometimes occurs in other contexts. Some Orthodox retailers sell ]—stripped-down devices with limited features.<ref>{{Cite news|url=https://www.pri.org/stories/2012-01-26/orthodox-jews-united-kingdom-offer-kosher-certified-cell-phones|title=Orthodox Jews in United Kingdom offer 'kosher' certified cell phones|date=January 26, 2012|agency=PRI|access-date=November 3, 2019}}</ref><ref>{{cite web |last1=Joselit |first1=Jenna Weissman |date=4 May 2007 |title=Kosher Tech |url=https://forward.com/culture/10616/kosher-tech/ |website=The Forward |quote=In much the same way that the designations 'kosher' and 'treyf' are used to refer not only to ritually acceptable foodstuffs but also to socially acceptable or unacceptable forms of behavior, these designations are now being publicly applied to the latest forms of technology as well. Advertisements placed recently in ''Der Yid'' and ''Der Blatt'', two of the Satmar community's Yiddish newspapers, made clear in strong and unequivocal language that only certain cell phones were acceptable: those that bore the rabbinic endorsement, the hekhsher, of the Vaad Harabanim Le Inyenei Tikshoret, the Rabbinic Commission on Communications. On the rabbinically approved phone, there's no Internet, no camera, no text-messaging options. A 'kosher cell phone' is one that resembles nothing so much as, well, a phone. What's more, calls are limited to those within the network of other 'kosher cell phone' users who, as it happens, are readily identifiable by the sequencing of their phone numbers.}}</ref> | |||
==See also== | |||
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* ] | |||
* ] (non-violence to living beings) | |||
* ] | |||
** ] | |||
* ] | |||
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* ] | |||
* ] | |||
** ] | |||
* ] | |||
** ] | |||
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==References== | |||
{{Reflist|30em}} | |||
==Further reading== | |||
{{Refbegin}} | |||
* Guy Darshan, . ''Journal for the Study of Judaism'' '''53''':4-5 (2022) | |||
* {{cite book| author = Samuel H. Dresner| author2 = Seymour Siegel| author3 = David M. Pollock| title = The Jewish Dietary Laws| year = 1982| publisher = United Synagogue Book Service| isbn = 978-0-8381-2105-4| url-access = registration| url = https://archive.org/details/jewishdietarylaw0000unse}} ]'s guide to kashrut, published by the ] & ] | |||
* {{cite book| author = Isidor Grunfeld| title = The Jewish Dietary Laws: Dietary laws regarding plants and vegetables, with particular reference to the produce of the Holy Land| year = 1982| publisher = Soncino Press| isbn = 978-0-900689-22-2 | author-link = Isidor Grunfeld}} | |||
* ], ''A Guide to Jewish Religious Practice'', JTSA, 1992, pp. 302–378 (for laws of kashrut in general) & 110–117 (for ]) | |||
* ], ''Jewish Eating and Identity Throughout the Ages'', Routledge, 2008 | |||
* James M. Lebeau, ''The Jewish Dietary Laws: Sanctify Life'', ], New York, 1983 | |||
* Yacov Lipschutz, ''Kashruth: A Comprehensive Background and Reference Guide to the Principles of Kashruth''. New York: Mesorah Publications Ltd, 1989 | |||
* Yasir Qadhi, | |||
* Jordan D. Rosenblum, ''The Jewish Dietary Laws in the Ancient World''. Cambridge University Press, 2016. | |||
* {{cite book| author = Jordan D. Rosenblum| title = Food and Identity in Early Rabbinic Judaism| date = 2010-05-17| publisher = Cambridge University Press| isbn = 978-0-521-19598-0 }} | |||
{{Refend}} | |||
==External links== | ==External links== | ||
{{Commons category|Kosher}} | |||
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{{Wikibooks|Cookbook:Kosher}} | |||
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{{Wikivoyage}} | |||
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* (a food scientist's site on kashrut) | |||
{{Kashrut}} | |||
{{Jewish life}} | |||
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{{Jews and Judaism}} | |||
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Latest revision as of 02:55, 1 January 2025
Jewish dietary laws"Kasher" and "Kosher" redirect here. For people with this name, see Kasher (surname). For other meanings, see Kosher (disambiguation). "Treyf" redirects here. For the politically left-wing Jewish podcast, see Treyf (podcast). For Egyptian food, see koshari.
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Kashrut (also kashruth or kashrus, כַּשְׁרוּת) is a set of dietary laws dealing with the foods that Jewish people are permitted to eat and how those foods must be prepared according to Jewish law. Food that may be consumed is deemed kosher (/ˈkoʊʃər/ in English, Yiddish: כּשר), from the Ashkenazi pronunciation of the term that in Sephardi or Modern Hebrew is pronounced kashér (כָּשֵׁר), meaning "fit" (in this context: "fit for consumption"). Food that may not be consumed, however, is deemed treif (/treɪf/ in English, Yiddish: טרײף), also spelled treyf (Yiddish: טריף). In case of objects the opposite of kosher is pasúl (/pəˈsul/ in English, Yiddish: פָּסוּל).
Although the details of the laws of kashrut are numerous and complex, they rest on a few basic principles:
- Only certain types of mammals, birds, and fish, meeting specific criteria are kosher; the consumption of the flesh of any animals that do not meet these criteria, such as pork, frogs, and shellfish, is forbidden, except for locusts, which are the only kosher invertebrate.
- The most basic eating rule in the Torah is that blood is not to be consumed; therefore, as a step to being kosher, mammals and birds must be slaughtered according to a process known as shechita, in which a certified ritual slaughterer, called a shochet, severs the trachea, esophagus, carotid arteries, and jugular veins in a single, quick cut using an ultra-sharp instrument called a chalaf; doing so causes rapid and massive blood loss.
- The meat must still go through a process known as koshering or kashering to be considered fit for consumption. The three approved methods are broiling, roasting, and soaking & salting.
- Meat and meat derivatives may never be mixed with milk and milk derivatives. Separate equipment for the storage and preparation of meat-based and dairy-based foods must be used.
Every food that is considered kosher is also categorized as follows:
- Meat products, (also called b'sari or fleishig), are those that contain kosher meat, such as beef, lamb, or venison; kosher poultry, such as chicken, goose, duck, or turkey; or derivatives of meat such as animal gelatin; additionally, non-animal products that were processed on equipment used for meat or meat-derived products must also be considered as meat (b'chezkat basar).
- Dairy products, (also called c'halavi or milchig), contain milk or any derivatives such as butter or cheese; additionally, non-dairy products that were processed on equipment used for milk or milk-derived products must also be considered as milk (b'chezkat chalav).
- Pareve (also called parve, parveh; meaning "neutral"), products contain neither meat, milk, nor their respective derivatives; they include foods such as kosher fish, eggs from permitted birds, grains, produce, and other edible vegetation. They remain pareve if they are not mixed with or processed using equipment that is used for any meat or dairy products.
While any produce that grows from the earth, such as fruits, grains, vegetables, and mushrooms, is always permissible, laws regarding the status of certain agricultural produce, especially that grown in the Land of Israel such as tithes and produce of the Sabbatical year, impact their permissibility for consumption.
Most of the basic laws of kashrut are derived from the Torah's books of Leviticus and Deuteronomy. Their details and practical application, however, are set down in the Oral Torah, (eventually codified in the Mishnah and Talmud), and elaborated on in the later rabbinical literature. Although the Torah does not state the rationale for most kashrut laws, some suggest that they are only tests of obedience, while others have suggested philosophical, practical, and hygienic reasons.
Over the past century, many kashrut certification agencies have started to certify products, manufacturers, and restaurants as kosher, usually authorizing the use of a proprietary symbol or certificate, called a hechsher, to be displayed by the food establishment or on the product, which indicates that they are in compliance with the kosher laws. This labeling is also used by some non-Jewish people, examples of which include those whose religions (including Islam) expect adherence to a similar set of dietary laws, people with allergies to dairy foods, and vegans, who use the various kosher designations to determine whether a food contains meat or dairy-derived ingredients.
The laws of Kashrut are a major area covered in traditional rabbinic ordination; see Yeshiva § Jewish law and Semikhah § Varieties of ordination. And numerous scholarly and popular works exist on these topics, covering both practice and theory.
Explanations
Philosophical
Jewish philosophy divides the 613 commandments (or mitzvot) into three groups—laws that have a rational explanation and would probably be enacted by most orderly societies (mishpatim), laws that are understood after being explained, but would not be legislated without the Torah's command (eidot), and laws that do not have a rational explanation (chukim).
Some Jewish scholars say that kashrut should be categorized as laws for which there is no particular explanation since the human mind is not always capable of understanding divine intentions. In this line of thinking, the dietary laws were given as a demonstration of God's authority, and man must obey without asking why. Although Maimonides concurs that all the statutes of the Torah are decrees, he is of the view that whenever possible, one should seek out reasons for the Torah's commandments.
Some theologians have said that the laws of kashrut are symbolic in character: kosher animals represent virtues, while non-kosher animals represent vices. The 1st-century BCE Letter of Aristeas argues that the laws "have been given to awake pious thoughts and to form the character". This view reappears in the work of the 19th-century Rabbi Samson Raphael Hirsch.
The Torah prohibits "cooking the kid (goat, sheep, calf) in its mother's milk". While the Torah does not provide a reason, it has been suggested that the practice was perceived as cruel and insensitive.
Hasidic Judaism believes that everyday life is imbued with channels connecting with Divinity, the activation of which it sees as helping the Divine Presence to be drawn into the physical world; Hasidism argues that the food laws are related to the way such channels, termed 'sparks of holiness', interact with various animals. These 'sparks of holiness' are released whenever a Jew manipulates any object for a 'holy reason', (which includes eating); however, not all animal products are capable of releasing their 'sparks of holiness'. The Hasidic argument is that animals are imbued with signs that reveal the release of these sparks, and the signs are expressed in the biblical categorization of ritually 'clean' and ritually 'unclean'.
Medical
Although the reason for kashrut is that it is a decree from the Torah, there have been attempts to provide scientific support for the view that Jewish food laws have an incidental health benefit. One of the earliest is that of Maimonides in The Guide for the Perplexed.
In 1953, David Macht, an Orthodox Jew and proponent of the theory of biblical scientific foresight, conducted toxicity experiments on many kinds of animals and fish. His experiment involved lupin seedlings being supplied with extracts from the meat of various animals; Macht reported that in 100% of cases, extracts from ritually 'unclean' meat inhibited the seedling's growth more than that from ritually 'clean' meats.
At the same time, these explanations are controversial. Scholar Lester L. Grabbe, writing in the Oxford Bible Commentary on Leviticus, says "n explanation now almost universally rejected is that the laws in this section have hygiene as their basis. Although some of the laws of ritual purity roughly correspond to modern ideas of physical cleanliness, many of them have little to do with hygiene. For example, there is no evidence that the 'unclean' animals are intrinsically bad to eat or to be avoided in a Mediterranean climate, as is sometimes asserted."
Rules
Prohibited foods
Main article: Kosher foodsThe laws of kashrut can be classified according to the origin of the prohibition (Biblical or rabbinical) and whether the prohibition concerns the food itself or a mixture of foods.
Biblically prohibited foods include:
- Non-kosher animals—any mammals without certain identifying characteristics (cloven hooves and rumination); any birds of prey; any fish without fins or scales (thus excluding catfish, for instance). All invertebrates are non-kosher apart from certain types of locust, on which most communities lack a clear tradition. No reptiles or amphibians are kosher. There are also no rodents that are kosher.
- Carrion (nevelah)—meat from a kosher animal that has not been slaughtered according to the laws of shechita. This prohibition includes animals that have been slaughtered by non-Jews.
- Injured (terefah)—an animal with a significant defect or injury, such as a fractured bone or particular types of lung adhesions.
- Blood (dam)—the blood of kosher mammals and fowl is removed through salting, with special procedures for the liver, which is very rich in blood.
- Particular fats (chelev)—particular parts of the abdominal fat of cattle, goats and sheep must be removed by a process called nikkur.
- The twisted nerve (gid hanasheh)—the sciatic nerve, as according to Genesis 32:32 the patriarch Jacob's was damaged when he fought with an angel, so may not be eaten and is removed by nikkur.
- A limb of a living animal (ever min ha-chai)—according to Jewish law, God forbade Noah and his descendants to consume flesh torn from a live animal. Hence, Jewish law considers this prohibition applicable even to non-Jews, and therefore, a Jew may not give or sell such meat to a non-Jew.
- Untithed food (tevel)—produce of the Land of Israel requires the removal of certain tithes, which in ancient times were given to the kohanim (priests), Levites and the poor (terumah, maaser rishon and maasar ani respectively) or taken to the Old City of Jerusalem to be eaten there (maaser sheni).
- Fruit during the first three years (orlah)—according to Leviticus 19:23, fruit from a tree in the first three years after planting may not be consumed (both in the Land of Israel and the diaspora). This applies also to the fruit of the vine—grapes, and wine produced from them.
- New grain (chadash)—the Bible prohibits newly grown grain (planted after Passover the previous year) until the second day of Passover; there is debate as to whether this law applies to grain grown outside the Land of Israel.
- Wine of libation (yayin nesekh)—wine that may have been dedicated to idolatrous practices.
Biblically prohibited mixtures include:
- Mixtures of meat and milk (basar be-chalav)—this law derives from the broad interpretation of the commandment not to "cook a kid in its mother's milk"; other non-kosher foods are permitted for non-dietary use (e.g. to be sold to non-Jews), but Jews are forbidden to benefit from mixtures of meat and milk in any way.
- Different species of plants grown together (kilayim)—in the Land of Israel different species of plants are to be grown separately and not in close proximity according to Leviticus 19:19 and Deuteronomy 22:9–11.
- A specific subdivision of this law is kil'ei ha-kerem, the prohibition of planting any grain or vegetable near a grapevine; this law applies to Jews throughout the world, and a Jew may not derive benefit from such produce.
Rabbinically prohibited foods include:
- Non-Jewish milk (chalav akum)—milk that may have an admixture of milk from non-kosher animals (see below for current views on this prohibition).
- Non-Jewish cheese (gevinat akum)—cheese that may have been produced with non-kosher rennet.
- Non-Jewish wine (stam yeinam)—wine that while not produced for idolatrous purposes may otherwise have been poured for such a purpose or alternatively when consumed will lead to intermarriage.
- Food cooked by a non-Jew (bishul akum)—this law was enacted for concerns of intermarriage. (Minor)
- Non-Jewish bread (pat akum)—this law was enacted for concerns of intermarriage.
- Health risk (sakanah)—certain foods and mixtures are considered a health risk, such as mixtures of fish and meat.
Permitted and forbidden animals
Further information: Unclean animalOnly meat from particular species is permissible. Mammals that both chew their cud (ruminate) and have cloven hooves can be kosher. Animals with one characteristic but not the other (the camel, the hyrax, and the hare because they have no cloven hooves, and the pig because it does not ruminate) are specifically excluded.
In 2008, a rabbinical ruling determined that giraffes and their milk are eligible to be considered kosher. The giraffe has both split hooves and chews its cud, characteristics of animals considered kosher. Findings from 2008 show that giraffe milk curdles, meeting kosher standards. Although kosher, the giraffe is not slaughtered today because the process would be very costly. Giraffes are difficult to restrain, and their use for food could cause the species to become endangered.
Non-kosher birds are listed outright in the Torah, but the exact zoological references are disputed and some references refer to families of birds (24 are mentioned). The Mishnah refers to four signs provided by the sages. First, a dores (predatory bird) is not kosher. Additionally, kosher birds possess three physical characteristics: an extra toe in the back (which does not join the other toes in supporting the leg), a zefek (crop), and a korkoban (gizzard) with a peelable lumen. However, individual Jews are barred from merely applying these regulations alone; an established tradition (masorah) is necessary to allow birds to be consumed, even if it can be substantiated that they meet all four criteria. The only exception to this is the turkey. There was a time when certain authorities considered the signs sufficient, so Jews started eating this bird without a masorah because it possesses all the signs (simanim) in Hebrew.
Fish must have fins and scales to be kosher. Shellfish and other non-fish water fauna are not kosher. (See kosher species of fish.) Insects are not kosher, except for certain species of kosher locust. Any animal that eats other animals, whether they kill their food or eat carrion, is generally not kosher, as well as any animal that has been partially eaten by other animals.
Class | Forbidden kinds |
---|---|
Mammals | Carnivores; animals that do not chew the cud (e.g., the pig); animals that do not have cloven hooves (e.g., the camel, the hare, the horse and the hyrax); bats |
Birds | Birds of prey; scavengers |
Reptiles and amphibians | All |
Water animals | All non-fish. Among fish, all those that do not have both fins and scales |
Insects | All, except particular types of locust or grasshopper that, according to most, cannot be identified today |
Separation of meat and milk
Main article: Milk and meat in Jewish lawMeat and milk (or derivatives) may not be mixed in the sense that 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, and sometimes different kitchens, for meat and milk, and wait anywhere between one and six hours after eating meat before consuming milk products. The milchig and fleishig (literally "milky" and "meaty") utensils and dishes are the commonly referred-to Yiddish delineations between dairy and meat ones, respectively.
According to the Shulchan Aruch, a six-hour waiting period is recommended between consuming meat and dairy. During this time, it is generally advised to abstain from brushing and rinsing the mouth.
Shelomo Dov Goitein writes, "the dichotomy of the kitchen into a meat and a milk section, so basic in an observant Jewish household, is never mentioned in the Geniza." Goitein believed that in the early Middle Ages Jewish families kept only one set of cutlery and cooking ware. According to David C. Kraemer, the practice of keeping separate sets of dishes developed only in the late 14th and 15th centuries. It is possible observant Jews before then waited overnight for the meat or dairy gravy absorbed in a pot's walls to become insignificant (lifgam) before using the pot for the other foodstuff (meat or dairy).
Kosher slaughter
Main article: ShechitaMammals and fowl must be slaughtered by a trained individual (a shochet) using a special method of slaughter, shechita. Shechita slaughter severs the jugular vein, carotid artery, esophagus, and trachea in a single continuous cutting movement with an unserrated, sharp knife. Failure to meet any of these criteria renders the meat of the animal non-kosher.
The body of the slaughtered animal must be checked after slaughter to confirm that the animal had no medical condition or defect that would have caused it to die of its own accord within a year, which would make the meat unsuitable.
These conditions (treifot) include 70 different categories of injuries, diseases, and abnormalities whose presence renders the animal non-kosher.
It is forbidden to consume certain parts of the animal, such as certain fats (chelev) and the sciatic nerves from the legs, the process of excision being done by experts before the meat is sold.
As much blood as possible must be removed through the kashering process; this is usually done through soaking and salting the meat, but the liver, as it is rich in blood, is grilled over an open flame.
Fish (and kosher locusts, for those who follow the traditions permitting them) must be killed before being eaten, but no particular method has been specified in Jewish law. Legal aspects of ritual slaughter are governed not only by Jewish law but civil law as well.
Some believe that this ensures the animal dies instantly without unnecessary suffering, but many animal rights activists view the process as cruel, claiming that the animal may not lose consciousness immediately, and activists have called for it to be banned.
Preparation of meats
When an animal is ritually slaughtered (shechted) the raw meat is traditionally cut, salted, and rinsed, prior to cooking. Salting of raw meat draws out the blood that lodges on the inner surface of the meat. The salting is done with coarse grain salt, commonly referred to as kosher salt, after which the meat is laid over a grating or colander to allow for drainage, remaining so for the duration of time that it takes to walk one biblical mile (approximately 18–24 minutes). Afterwards, the residue of salt is rinsed away with water, and the meat cooked.
Meat that is roasted requires no prior salting, as fire causes a natural purging of blood.
Turei Zahav ("Taz"), a 17th-century commentary on the Shulchan Arukh, ruled that the pieces of meat can be "very thick" when salting. The Yemenite Jewish practice, however, follows Saadiah Gaon, who required that the meat not be larger than half a "rotal" (i.e. roughly 216 grams (7.6 oz)) when salting. This allows the effects of the salt to penetrate.
Some Orthodox Jewish communities require the additional stricture of submersing raw meat in boiling water prior to cooking it, a practice known as ḥaliṭah (Hebrew: חליטה), "blanching." This was believed to constrict the blood lodged within the meat, to prevent it from oozing out when the meat was eaten. The raw meat is left in the pot of boiling water for as long as it takes for the meat to whiten on its outer layer.
If someone wanted to use the water for soup after making ḥaliṭah in the same pot, they could simply scoop out the film, froth and scum that surface in the boiling water.
Ḥaliṭah is not required when roasting meat over a fire, as the fire constricts the blood.
Kosher utensils
Utensils used for non-kosher foods become non-kosher, and make even otherwise kosher food prepared with them non-kosher.
Some such utensils, depending on the material they are made from, can be made suitable for preparing kosher food again by immersion in boiling water or by the application of a blowtorch.
Food prepared in a manner that violates the Shabbat (Sabbath) may not be eaten; although in certain instances it is permitted after the Shabbat is over.
Passover laws
Passover has stricter dietary rules, the most important of which is the prohibition on eating leavened bread or derivatives of this, which are known as chametz. This prohibition is derived from Exodus 12:15.
Utensils used in preparing and serving chametz are also forbidden on Passover unless they have been ritually cleansed (kashered).
Observant Jews often keep separate sets of meat and dairy utensils for Passover use only. In addition, some groups follow various eating restrictions on Passover that go beyond the rules of kashrut, such as not eating kitniyot, gebrochts or garlic.
Produce of the Land of Israel
Biblical rules also control the use of agriculture produce, for example, with respect to their tithing, or when it is permitted to eat them or to harvest them, and what must be done to make them suitable for human consumption.
For produce grown in the Land of Israel a modified version of the biblical tithes must be applied, including Terumat HaMaaser, Maaser Rishon, Maaser Sheni, and Maasar Ani (untithed produce is called tevel); the fruit of the first three years of a tree's growth or replanting are forbidden for eating or any other use as orlah; produce grown in the Land of Israel on the seventh year obtains k'dushat shvi'it, and unless managed carefully is forbidden as a violation of the Shmita (Sabbatical Year).
Some rules of kashrut are subject to different rabbinical opinions. For example, many hold that the rule against eating chadash (new grain) before the 16th of the month Nisan does not apply outside the Land of Israel.
Vegetables
Although plants and minerals are nearly always kosher, vegetarian restaurants and producers of vegetarian foods are required to obtain a hechsher, certifying that a rabbinical organization has approved their products as being kosher, because the hechsher usually certifies that certain vegetables have been checked for insect infestation and steps have been taken to ensure that cooked food meets the requirements of bishul Yisrael. Vegetables such as spinach and cauliflower must be checked for insect infestation. The proper procedure for inspecting and cleaning varies by species, growing conditions, and views of individual rabbis.
Pareve foods
Main article: PareveA pareve food is one which is neither meat nor dairy. Fish fall into this category, as well as any food that is not animal-derived. Eggs are also considered pareve despite being an animal product.
Some processes convert a meat- or dairy-derived product into a pareve one. For example, rennet is sometimes made from stomach linings, yet is acceptable for making kosher cheese. Gelatins derived from kosher animal sources (which were ritually slaughtered) are also pareve. Other gelatin-like products from non-animal sources such as agar agar and carrageenan are pareve by nature. Fish gelatin, like all kosher fish products, is pareve.
Jewish law generally requires that bread be kept pareve (i.e., not kneaded with meat or dairy products nor made on meat or dairy equipment).
Kashrut has procedures by which equipment can be cleaned of its previous non-kosher or meat/dairy use, but those may be inadequate for vegetarians, those with allergies, or adherents to other religious laws.
For example, dairy manufacturing equipment can be cleaned well enough that the rabbis grant pareve status to products manufactured with it but someone with a strong allergic sensitivity to dairy products might still react to the dairy residue. This is why some products that are legitimately pareve carry "milk" warnings.
Cannabis
Main article: Cannabis and JudaismFor cannabis grown in Israel, the plants must observe shmittah, but this does not apply to cannabis from elsewhere. At least one brand of cannabis edibles is certified to follow the laws of kashrut.
Tobacco
Main article: Smoking in Jewish lawAlthough it is not a food product, some tobacco receives a year-long kosher for Passover certification. This year-long certification means that the tobacco is certified also for Passover where different restrictions may be in place. Tobacco may, for example, come into contact with some chametz grains that are strictly forbidden during Passover and the certification is a guarantee that it is free from this type of contamination.
In Israel, this certification is given by a private kashrut rabbinic group Beit Yosef, but the Chief Rabbinate has objected to granting of any certification by rabbis because of health risks from tobacco.
Genetically modified foods
With the advent of genetic engineering, scholars in both academia and Judaic faith have differing viewpoints on whether these new strains of foods are to be considered kosher or not. The first genetically modified animal approved by the FDA for human consumption is the AquAdvantage salmon and, while salmon is normally an acceptably kosher food, this modified organism has a gene from a non-kosher organism.
In 2015, the Committee on Jewish Law and Standards of the Rabbinical Assembly released a document regarding genetically modified organisms, stating that modification of gene sequences via the introduction of foreign DNA in order to convey a specific capability in the new organism is allowable, that entirely new species should not be intentionally created, and that the health implications of genetically modified foods must be considered on an individual basis.
Some put forth that this intermixing of species is against the teachings of the Talmud and thus against Jewish Law and non-kosher. Others argue that the one in sixty parts law of kashrut is of significance, and that the foreign gene accounts for less than 1/60 of the animal and thus the modified salmon is kosher.
Supervision and marketing
Hashgacha
Certain foods must be prepared in whole or in part by Jews. This includes grape wine, certain cooked foods (bishul akum), cheese (g'vinat akum), and according to some also butter (chem'at akum), dairy products (Hebrew: חלב ישראל chalav Yisrael "milk of Israel"), and bread (Pas Yisroel).
Product labeling standards
Further information: HechsherAlthough reading the label of food products can identify obviously non-kosher ingredients, some countries allow manufacturers to omit identification of certain ingredients. Such "hidden" ingredients may include lubricants and flavorings, among other additives; in some cases, for instance, the use of natural flavorings, these ingredients are more likely to be derived from non-kosher substances. Furthermore, certain products, such as fish, have a high rate of mislabeling, which may result in a non-kosher fish being sold in a package labeled as a species of kosher fish.
Producers of foods and food additives can contact Jewish religious authorities to have their products certified as kosher: this involves a visit to the manufacturing facilities by an individual rabbi or a committee from a rabbinic organization, who will inspect the production methods and contents and, if everything is sufficiently kosher a certificate would be issued.
Manufacturers sometimes identify the products that have received such certification by adding particular graphical symbols to the label. These symbols are known in Judaism as hechsherim. Due to differences in kashrut standards held by different organizations, the hechsheirim of certain Jewish authorities may at times be considered invalid by other Jewish authorities. The certification marks of the various rabbis and organisations are too numerous to list, but one of the most commonly used in the United States of America is that of the Union of Orthodox Congregations, who use a U inside a circle ("O-U"), symbolising the initials of Orthodox Union. In Britain, commonly used symbols are the "KLBD" logo of the London Beth Din and the "MK" logo of the Manchester Beth Din. A single K is sometimes used as a symbol for kosher, but since many countries do not allow letters to be trademarked (the method by which other symbols are protected from misuse), it only indicates that the company producing the product claims that it is kosher.
Many of the certification symbols are accompanied by additional letters or words to indicate the category of the product, according to Jewish law; the categorization may conflict with legal classifications, especially in the case of food that Jewish law regards as dairy, but legal classification does not.
- D: Dairy
- DE: Dairy equipment
- M: Meat, including poultry
- Pareve: Food that is neither meat nor dairy
- Fish
- P: Passover-related (P is not used for Pareve)
In many cases constant supervision is required because, for various reasons such as changes in manufacturing processes, products that once were kosher may cease to be so. For example, a kosher lubricating oil may be replaced by one containing tallow, which many rabbinic authorities view as non-kosher. Such changes are often coordinated with the supervising rabbi or supervising organization to ensure that new packaging does not suggest any hechsher or kashrut. In some cases, however, existing stocks of pre-printed labels with the hechsher may continue to be used on the now non-kosher product. An active grapevine among the Jewish community discusses which products are now questionable, as well as products which have become kosher but whose labels have yet to carry the hechsher. Some newspapers and periodicals also discuss kashrut products.
Products labeled kosher-style are non-kosher products that have characteristics of kosher foods, such as all-beef hot dogs, or are flavored or prepared in a manner consistent with Ashkenazi practices, like dill pickles. The designation usually refers to delicatessen items.
History of kosher supervision and marketing
Food producers often look to expand their markets or marketing potential, and offering kosher food has become a way to do that. The uniqueness of kosher food was advertised as early as 1849. In 1911 Procter & Gamble became the first company to advertise one of their products, Crisco, as kosher. Over the next two decades, companies such as Lender's Bagels, Maxwell House, Manischewitz, and Empire evolved and gave the kosher market more shelf-space. In the 1960s, Hebrew National hotdogs launched a "we answer to a higher authority" campaign to appeal to Jews and non-Jews alike. From that point on, "kosher" became a symbol for both quality and value. The kosher market quickly expanded, and with it more opportunities for kosher products. Menachem Lubinsky, founder of the Kosherfest trade fair, estimates as many as 14 million kosher consumers and $40 billion in sales of kosher products in the U.S.
In 2014 the Israeli Defense Forces decided to allow female kosher supervisors to work in its kitchens on military bases, and the first women kosher inspectors were certified in Israel.
Legal usage
Main article: Civil laws regarding KashrutAdvertising standards laws in many jurisdictions prohibit the use of the phrase kosher in a product's labeling unless the producer can show that the product conforms to Jewish dietary laws; however, different jurisdictions often define the legal qualifications for conforming to Jewish dietary laws differently. For example, in some places the law may require that a rabbi certify the kashrut nature, in others the rules of kosher are fully defined in law, and in others still it is sufficient that the manufacturer only believes that the product complies with Jewish dietary regulations. In several cases, laws restricting the use of the term kosher have later been determined to be illegal religious interference.
Costs
In the United States, the cost of certification for mass-produced items is typically minuscule and is usually more than offset by the advantages of being certified. In 1975 The New York Times estimated the cost per item for obtaining kosher certification at 6.5 millionths of a cent ($0.000000065) per item for a General Foods frozen-food item. According to a 2005 report by Burns & McDonnell, most U.S. national certifying agencies are non-profit, only charging for supervision and on-site work, for which the on-site supervisor "typically makes less per visit than an auto mechanic does per hour". However, re-engineering an existing manufacturing process can be costly. Certification usually leads to increased revenues by opening up additional markets to Jews who keep kosher, Muslims who keep halal, Seventh-day Adventists who keep the main laws of Kosher Diet, vegetarians, and the lactose-intolerant who wish to avoid dairy products (products that are reliably certified as pareve meet this criterion). The Orthodox Union, one of the largest kashrut organizations in the United States, claims that "when positioned next to a competing non-kosher brand, a kosher product will do better by 20%".
In some European Jewish communities, kosher supervision of meat includes a "tax" used to fund Jewish education in the community, which makes kosher meat more expensive than the cost of supervision alone would imply.
Society and culture
Adherence
Many Jews partially observe kashrut, by abstaining from pork or shellfish or by not drinking milk with meat dishes. Some keep kosher at home but eat in non-kosher restaurants. In 2012, one analysis of the specialty food market in North America estimated that only 15% of kosher consumers were Jewish. Kosher meat is regularly consumed by Muslims when halal is not available. Muslims, Hindus, and people with allergies to dairy foods often consider the kosher-pareve designation as an assurance that a food contains no animal-derived ingredients, including milk and all of its derivatives. However, since kosher-pareve foods may contain honey, eggs, or fish, vegans cannot rely on the certification.
About a sixth of American Jews or 0.3% of the American population fully keep kosher, and many more of them do not strictly follow all of the rules but still abstain from some prohibited foods, especially pork. The Seventh-day Adventist Church, a Christian denomination, preaches a health message which expects adherence to the kosher dietary laws.
Surveys conducted in 2013 and 2020 found that 22% of American Jews by religion claimed to keep kosher in their homes. Pork consumption in particular seems to be a bigger taboo than other non-Kosher eating practices among Jews, with 41% claiming to at least abstain from eating pork. American Jews are generally less strict about Kosher laws when compared to Israeli Jews. Nearly three times as many Israeli Jews reported that they commit to keeping kosher in their homes and 84% do not eat pork.
Differentiations in practice
"Kosher style" allows for variation in adherence to kashrut, reflecting different practices within the Jewish community. For some, kosher style implies abstinence from non-kosher animals, like pork and shellfish, and the avoidance of mixing meat and dairy in meals. These individuals may consume meat from animals that are kosher but not necessarily slaughtered according to kashrut standards.
The notion of "kosher style" serves individuals and communities navigating between strict religious observance and cultural identification with Jewish culinary traditions. Hasia Diner, a professor of American Jewish history at New York University, suggests that "kosher-style" represents a balancing act between tradition and assimilation, providing a sense of Jewish identity through food without strict adherence to kashrut.
This flexible practice emerged in the 1920s amongst Jews assimilating into American society, who sought connection to their heritage without fully observing dietary laws. The term is broad and encompasses foods that could be kosher, like chicken noodle soup or pareve meals (neither meat nor dairy), even if they don't meet halakhic standards. Diner points out the term is "oxymoronic," creating an illusion of kashrut where the true emphasis is on a style of cuisine rather than compliance with religious dietary laws.
Over time, the meaning of "kosher style" has evolved and expanded, reflecting changes within Jewish communities and broader society. In contemporary practice, "kosher style" is often encountered at social events and gatherings, where meals might exclude certain non-kosher items but not adhere strictly to kashrut. The exact definition may vary between communities and individuals, reflecting diverse interpretations and practices related to Jewish dietary laws. The term also relates to products marketed as "kosher style," prompting some regions to establish legislation to clarify labeling and prevent consumer misunderstanding. For instance, kosher-style pickles might be produced without kosher certification or supervision but are associated with Jewish culinary tradition.
Linguistics
Etymology
In Ancient Hebrew the word kosher (Hebrew: כשר) means be advantageous, proper, suitable, or succeed, according to the Brown–Driver–Briggs Hebrew and English Lexicon. In Modern Hebrew it generally refers to kashrut but it can also sometimes mean "proper". For example, the Babylonian Talmud uses kosher in the sense of "virtuous" when referring to Darius I as a "kosher king"; Darius, a Persian king (reigned 522–486 BCE), fostered the building of the Second Temple. In colloquial English, kosher often means "legitimate", "acceptable", "permissible", "genuine", or "authentic". The word kosher can also form part of some common product names.
Kosher salt
Sometimes kosher is used as an abbreviation of koshering, meaning the process for making something kosher; for example, kosher salt is a form of salt with irregularly shaped crystals, making it particularly suitable for preparing meat according to the rules of kashrut, because the increased surface area of the crystals absorbs blood more effectively. In this case the type of salt refers to kosher style salt. Salt may also be kosher certified salt, or both. Certified kosher salt follows kashrut guidelines. Sometimes the term "coarse kosher salt" is used to designate salt that is both kosher style and kosher certified. The term "fine kosher salt" is sometimes used for salt that is certified kosher but not kosher style.
Pickles
Kosher can occur as a synonym for Jewish tradition; for example, a kosher dill pickle is simply a pickle made in the traditional manner of Jewish New York City pickle-makers, using a generous addition of garlic to the brine, and is not necessarily compliant with the traditional Jewish food laws.
Strictness degrees
Mehadrin
Mehadrin is a term most commonly used with the meaning of enhanced or stricter kashrut rules. Its etymology is still debated, but its initial halachic use related specifically to lighting candles on Hanukkah. Later it became widely used in regard to dietary laws, and ended up loosely covering almost every aspect of Jewish observance (see mehadrin bus lines).
Badatz
Badatz is the Hebrew acronym of Beth Din Tsedek and is used as a name for organisations which supervise the production of kosher foods. They typically only certify mehadrin-level products, but are not the only agencies specialised in applying enhanced mehadrin rules, since there are non-badatz agencies also doing so.
Suriname
A treef (Surinamese Dutch, derived from Sranan Tongo trefu) is a food taboo. In Suriname certain groups of people have long adhered to belief in treef, especially among people of African descent. The consumption of certain foods is prohibited, in the belief that it could cause major diseases, particularly leprosy. These prohibitions can vary individually, but it is inextricably related to conditions in the family. A treef is inherited from the father's side, but it can be revealed in a dream, often by a woman. In addition, a woman must take into account special food taboos during pregnancy. There is great importance attached to the treef; if a child observes the treef of his father, and yet experiences a skin condition, this is seen as a strong indication that the child was begotten by the woman with another man. Finally treef also be acquired later in life by wearing certain charms that compel you to abstain from certain foods.
The word is derived from Hebrew, due to influence of Sephardi Jews who came to Suriname in the 17th century. This is also the source of Sranan kaseri 'ritually clean, kosher'.
Other uses
Although the term kosher relates mainly to food, it sometimes occurs in other contexts. Some Orthodox retailers sell kosher cell phones—stripped-down devices with limited features.
See also
- Abomination (Judaism)
- Ahimsa (non-violence to living beings)
- Buddhist cuisine
- Christian dietary laws
- Comparison of Islamic and Jewish dietary laws
- Hindu dietary laws
- Islamic dietary laws
- Jewish cuisine
- Jhatka
- Kosher tax
- Kosher tax conspiracy theory
- Products without kosher certification requirements
- Taoist diet
- Treef
- Trefa banquet
References
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- Rashbam, commentary to Leviticus 11:3
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- ^ "Glossary of Kosher Terms". Kosherfest. Archived from the original on February 3, 2013. Retrieved March 15, 2013.
- "Kosher Supervision". OK Kosher Certification. Retrieved March 15, 2013.
- Zeldes, Leah A. (July 8, 2010). "Know your wiener!". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Archived from the original on July 10, 2011. Retrieved July 31, 2010.
- Zeldes, Leah A. (July 20, 2010). "Origins of neon relish and other Chicago hot dog conundrums". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Archived from the original on July 10, 2011. Retrieved July 31, 2010.
- "Early mention of kosher". Public Ledger. 1849-03-15. p. 2. Retrieved 2017-05-12 – via Newspapers.com .
- Heinze, Andrew R. (1 August 1992). Adapting to Abundance: Jewish Immigrants, Mass Consumption, and the Search for American Identity. Columbia University Press. p. 176. ISBN 978-0-231-06853-6. Retrieved March 15, 2013.
- "The History of Kosher". Kosherfest. Archived from the original on March 21, 2013. Retrieved March 15, 2013.
- "IDF To Allow Female Kosher Supervisors To Work on Military Bases". The Jewish Daily Forward. 9 January 2014.
- "First women kashrut inspectors certified in Israel - San Diego Jewish World". San Diego Jewish World. 8 May 2014.
- Popovsky, Mark. "The Constitutional Complexity of Kosher Food Laws" (PDF). Columbia University. Archived from the original (PDF) on September 22, 2013. Retrieved March 15, 2013.
- Mikkelson, Barbara (May 24, 2002). "The Kosher Nostra". Urban Legends Reference Pages. Retrieved 2006-10-23.
- ^ Brunvand, Jan Harold (November 2002) . "The Jewish Secret Tax". Encyclopedia of urban legends (Reprint ed.). New York, NY: W. W. Norton & Company. pp. 222–223. ISBN 978-0-393-32358-0. LCCN 2001000883.
- ^ "The "Kosher Tax" Hoax: Anti-Semitic Recipe for Hate". Anti-Defamation League. January 1991. Archived from the original on 2006-10-23. Retrieved 2006-10-23.
- Morris, Lisa; Hays, Jim; York, Elaine (2005). "Obtaining Kosher Certification: The Engineering Implications for Food Processing" (PDF). TECHBriefs. 2005 (3). Burns & McDonnell: 1–3. Archived from the original (PDF) on December 7, 2017. Retrieved October 13, 2014.
- Luban, Yaakov (2004-07-18). "The "Kosher Tax" Fraud". Orthodox Union. Retrieved 2006-10-23.
- "Dispelling a rumor - there is no kosher tax or Jewish tax". Boycott Watch. December 22, 2003. Retrieved 2006-10-24.
- Levenson, Barry M. (2001). Habeas Codfish: Reflections on Food and the Law. University of Wisconsin Press. p. 188. ISBN 978-0-299-17510-8.
Adherents to other faiths, including Moslems and Seventh-Day Adventists, look to kosher certification for a variety of reasons (including making sure the product is pork free).
- "Why Go Kosher". Orthodox Union. 2014. Retrieved October 13, 2014.
- Gold, Asher (October 29, 2009). "Brussels call for lower kosher tax" (PDF). Rabbinical Center of Europe. Archived from the original (PDF) on April 28, 2014. Retrieved October 13, 2014.
- "The Specialty Food Market in North America". Market Information. Agri-Food Trade Service, Canada. March 2012. Archived from the original on 2013-05-28. Retrieved 2012-10-29.
- Yitzchok Frankfurter (Nov 15, 2017). "Between Kosher & Halal". Ami. No. 342. p. 94.
- "Who Eats Kosher? Do You Have to Be Jewish to Eat Kosher?". Kosher Directory. Retrieved March 14, 2013.
- "Most Frequently Asked Questions". The Vegetarian Resource Group. Retrieved October 17, 2013.
- "What about kosher symbols?". PETA. 7 July 2010. Retrieved October 17, 2013.
- Jewish Folklore and Ethnology Review. Jewish Folklore and Ethnology Section of the American Folklore Society. 1996. p. 79. Retrieved July 26, 2018.
- Quick Frozen Foods (in Basque). E.W. Williams. 1977. p. 28. Retrieved July 26, 2018.
- "A Portrait of Jewish Americans: Chapter 4: Religious Beliefs and Practices". Pew Forum. 1 October 2013. Retrieved 8 January 2015.
- Diamant, Jeff (13 May 2021). "Jews in U.S. are far less religious than Christians and Americans overall, at least by traditional measures". Pew Research Center. Retrieved 2022-09-02.
- "57% of US Jews eat pork, and 9 other findings from new Pew study | The Times of Israel". The Times of Israel. Retrieved 2022-07-24.
- "1. Comparisons between Jews in Israel and the U.S." Pew Research Center's Religion & Public Life Project. 2016-03-08. Retrieved 2022-09-02.
- ^ Sala Levin (July 25, 2019). "From Pickles to Salmon, the Joys of Kosher-Style". Moment Magazine. Retrieved October 1, 2023.
- "A Hebrew and English lexicon of the Old Testament" (PDF). Palmer Theological Seminary.
- Tractate Rosh Hashanah 3b, Schottenstein Edition, Mesorah Publications Ltd.
- Eric Partridge; Tom Dalzell; Terry Victor (2006). The New Partridge Dictionary of Slang and Unconventional English: Volume 2, J-Z. Taylor & Francis. p. 388. ISBN 978-0-415-25938-5.
- B.A. Phythian (1976). A concise dictionary of English slang and colloquialisms. The Writer, Inc. p. 110. ISBN 978-0-87116-099-7.
Kosher Genuine. Fair. Acceptable.
- "Kosher Salt". Archived from the original on 2015-12-30.
- "Kosher Salt Guide". seasalt.com. Retrieved 2024-07-29.
- "Morton® Coarse Kosher Salt". Morton Salt. Retrieved 2022-08-24.
- "Fine Kosher Salt | Diamond Crystal® Salt".
-
Bowen, Dana; Ralph, Nancy. "FROM PICKLE DAY EXHIBITS: What is a Pickle?". New York Food Museum. Retrieved February 17, 2019.
Kosher Dills are made the same way, but generous doses of garlic are added to the brine at the end. Just because they're called 'kosher dills' doesn't mean they are produced according to Kosher law - you have to check the label to see if Rabbinical supervision certified that particular brand Kosher.
- ^ "In Israel, what is the difference between l'mehadrin and badatz" at "Mi Yodeya", 7 December 2009. Accessed 23 October 2023.
- "mehadrin and hadran" at "Balashon: Hebrew Language Detective", 7 December 2009. Accessed 23 October 2023.
- "Chanukah: Mehadrin – An Understanding of the Concept", by Rabbi Yehudah Prero for Torah.org. Accessed 23 October 2023.
- "Mehadrin Is Relative" by Mordechai Schmutter for the "5 Towns Jewish Times", 21 September 2023. Accessed 23 October 2023.
- Lichtveld, Lodewijk 'Lou' (1977). Cultureel mozaïek van Suriname. Walburg Pers. p. 46. ISBN 978-90-6011-073-7.
- Lichtveld, Lodewijk 'Lou' (1977). Cultureel mozaïek van Suriname. Walburg Pers. p. 255. ISBN 978-90-6011-073-7.
- Wexler, Paul (2006). Jewish and Non-Jewish Creators of "Jewish" Languages: With Special Attention to Judaized Arabic, Chinese, German, Greek, Persian, Portuguese, Slavic (modern Hebrew/Yiddish), Spanish, and Karaite, and Semitic Hebrew/Ladino; a Collection of Reprinted Articles from Across Four Decades with a Reassessment. Otto Harrassowitz Verlag. p. 475. ISBN 978-3-447-05404-1.
- "Orthodox Jews in United Kingdom offer 'kosher' certified cell phones". PRI. January 26, 2012. Retrieved November 3, 2019.
- Joselit, Jenna Weissman (4 May 2007). "Kosher Tech". The Forward.
In much the same way that the designations 'kosher' and 'treyf' are used to refer not only to ritually acceptable foodstuffs but also to socially acceptable or unacceptable forms of behavior, these designations are now being publicly applied to the latest forms of technology as well. Advertisements placed recently in Der Yid and Der Blatt, two of the Satmar community's Yiddish newspapers, made clear in strong and unequivocal language that only certain cell phones were acceptable: those that bore the rabbinic endorsement, the hekhsher, of the Vaad Harabanim Le Inyenei Tikshoret, the Rabbinic Commission on Communications. On the rabbinically approved phone, there's no Internet, no camera, no text-messaging options. A 'kosher cell phone' is one that resembles nothing so much as, well, a phone. What's more, calls are limited to those within the network of other 'kosher cell phone' users who, as it happens, are readily identifiable by the sequencing of their phone numbers.
Further reading
- Guy Darshan, "Pork Consumption as an Identity Marker in Ancient Israel: The Textual Evidence". Journal for the Study of Judaism 53:4-5 (2022)
- Samuel H. Dresner; Seymour Siegel; David M. Pollock (1982). The Jewish Dietary Laws. United Synagogue Book Service. ISBN 978-0-8381-2105-4. Conservative Judaism's guide to kashrut, published by the Rabbinical Assembly & United Synagogue
- Isidor Grunfeld (1982). The Jewish Dietary Laws: Dietary laws regarding plants and vegetables, with particular reference to the produce of the Holy Land. Soncino Press. ISBN 978-0-900689-22-2.
- Isaac Klein, A Guide to Jewish Religious Practice, JTSA, 1992, pp. 302–378 (for laws of kashrut in general) & 110–117 (for Passover)
- David C. Kraemer, Jewish Eating and Identity Throughout the Ages, Routledge, 2008
- James M. Lebeau, The Jewish Dietary Laws: Sanctify Life, United Synagogue of Conservative Judaism, New York, 1983
- Yacov Lipschutz, Kashruth: A Comprehensive Background and Reference Guide to the Principles of Kashruth. New York: Mesorah Publications Ltd, 1989
- Yasir Qadhi, "Is Kosher Meat Halal? A Comparison of the Halakhic and Shar'i Requirements for Animal Slaughter"
- Jordan D. Rosenblum, The Jewish Dietary Laws in the Ancient World. Cambridge University Press, 2016.
- Jordan D. Rosenblum (2010-05-17). Food and Identity in Early Rabbinic Judaism. Cambridge University Press. ISBN 978-0-521-19598-0.
External links
- Chabad.org: Kosher
- OU Kosher
- Aish.com: ABCs of Kosher
- Kashrut.com (a food scientist's site on kashrut)
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