What is Kosher ?

KOSHER is a Biblical term originally used to denote that which is “fit and “proper”. Most often, it is used to describe foods that are permitted to be eaten by people of the Jewish Faith, in contrast to those foods which are non-Kosher.

Foods may be rendered non-Kosher for a variety of reasons: species of animal, improper slaughtering or processing procedures from an accepted species of animal, mixing meat and dairy products, use of ingredients from non-Kosher sources, or the preparation of food with non-Kosher utensils or equipment.

KASHRUS, the word used to describe the concept of dietary laws, pertains to the types of food permitted for consumption and their preparation. Each category of food is subject to certain of these laws.

PERMITTED AND NON-PERMITTED FOODS

AGRICULTURAL  PRODUCTS

All fruits and vegetables and grains are permitted, and may be consumed with either meat or milk. Special regulations apply to farming in Israel.

BIRDS AND POULTRY

Chickens, ducks, geese, and turkey are commonly known as Kosher birds. Eggs of Kosher poultry are Kosher and Parve. All birds of prey (falcon, eagle, vulture etc.) and their eggs are strictly forbidden.

REPTILES, INVERTEBRATES AND AMPHIBIANS

Reptiles, Invertebrates and amphibians, such as snakes, lizards, crocodiles, snails, oysters, clams, squid, frogs and toads, are forbidden.

FISH

If a fish has fins and scales, it is considered Kosher. Carp, trout, salmon, herring, halibut, flounder, whitefish and tuna are some of the species that are Kosher. Shark, catfish, eel, squids and all the strangely shaped fish that don’t have fins and scales are non-Kosher. All shellfish are not kosher.

ANIMALS

The Bible classifies specific animals permitted for consumption.. Animals that chew their cud and have split hooves (i.e. Cows, goats, sheep)are Kosher. Animals that have only one or none of these two characteristics are considered non-Kosher.

RITUAL  SLAUGHTER

There are special regulations governing the method by which an animal or bird is slaughtered for consumption.  The expert who does the job is called a “Shochet”, and the ritual is called “Shechita”. If the animal or bird is found to suffer from defects which would lead to its’ natural death within a year, it is considered not Kosher. These defects include lesions or tumors in internal organs, broken or shattered bones, or missing limbs. Even though many animals may be approved by most Worldwide Health Authorities they are unacceptable for Kosher use.

KOSHERING  MEAT

The prohibition of the consumption of blood is the basis for the process of Koshering meat. The process draws out and drains the meat of blood before it is cooked. There are two ways this is done: by soaking and salting the meat within 72 hours of “Shechita”, or roasting it over an open flame. (Hosing or washing  down meat with the intention  of postponing the salting process for a few extra days is the subject of a Rabbinical debate, and therefore, at no time is the use of such meat permitted KosherEstablishments). The Koshering process, which also includes de-veining (Treybering), is described in any number of publications.

DAIRY  PRODUCTS

Milk must come from Kosher animals. Anything using milk or milk derivatives is considered “DAIRY”. This includes all dairy products: cheese, yoghurt, cream, butter, sour cream etc.

MILK  AND  MEAT

According to Jewish Law, it is prohibited to cook meat and milk together. It is also forbidden to eat meat and milk together, or to derive any benefit, whatsoever, from such a mixture. Milk and Meat must be kept as separate as possible. Therefore, there are two separate sets of equipment, dishes, utensils and supplies in all Kosher kitchens. These sets must be washed and stored separately.

PARVE / NEUTRAL  FOODS

Fruits, vegetables and eggs are all Parve (Neutral), and may be eaten together with Meat or Milk dishes. Fish is also Parve, but the Rabbis’ have forbidden the eating of Meat and Fish together because they feel it is unhealthy. However, fish may be used as a separate appetizer for a Meat meal.

GLOSSARY  OF  TERMS

HALAV YISROEL - refers to milk which is produced under constant Rabbinical Supervision and products made from such milk.

HALAV STAM -  Milk which meets the requirements set by the Federal Government, whose controls are sufficient to prevent adulteration of the cow’s milk with milk from non-Kosher animals.

FLEISHIG - Yiddish for meat products, utensils and equipment.

GLATT  KOSHER  - refers to the status of meat which is determined to be in accordance with the highest standards of  Kashrus -  Kosher animals that have been properly slaughtered , whose lungs are free of any questionable lesions , and whose Kashrus status has never been questioned.

KASHERING -  to make something Kosher by using a series of procedures prescribed by Jewish Law.

KOSHER  -  “proper” or “fit” for use. Particularly applying to food.

KOSHER FOR PASSOVER  -  in addition to meeting the year all round requirements for Kosher, a food product must also meet the Passover Dietary Laws, which prohibit the use of fermented grain products (Chometz) and similar products (Kitnyos) during the entire Passover holiday. Many of the products which are Kosher all the year, require additional supervision for Passover, and will carry an additional Kosher for Passover  wording next to the Kosher Seal on the label.

MASHGIACH -  the person approved by Rabbinical authorities to actually supervise and inspect  the production of Kosher food.

MILCHIG - Yiddish for dairy products, utensils and equipment.

PARVE  - refers to “Neutral”, a status of Kosher food which is compatible with all other types of Kosher food, whether dairy or meat, when it is prepared on neutral equipment. This refers to food items which have no meat, fowl, fish , poultry or dairy products in them.

INTRODUCTION  TO  THE  KOSHER  FOOD

 What  does  “Kosher”  mean ?

In  keeping   with  the  Jewish  dietary  laws.  i.e.  “RITUALLY   PURE”.

What  does  “ Kosher  “  guarantee?

No  mixing  of  dairy  and  meat,  no pork  or  products and  no  shellfish.

Animals  are  100%  healthy  and  are  slaughtered  in  accordance  with  prescribed  Jewish  ritual  and Law  and  under  the  strict  supervision  of  a  Rabbi.

Free  of  contamination  and  impurities.

TYPES  OF  “ KOSHER “ :

                        One) Kosher  of  meat: include  those  meats coming  from  beef,  veal,  venison,  mutton,  lamb  and  poultry  such   as  chicken,  turkey,  quail doves,  pigeons ,  goose,  ducks  and  pheasant.

 Not  Allowed:  Any  animal  which  does not  both  chew  its  cud  and  have  a  split  hoof,  such  as  rabbit,  hare,  pig,  horse,  cat,  dog  and  any  bird  of  prey.

                        Two) Kosher  of  Milk:  includes  all  kinds  of  milks and  dairy  products.  Some  cheese might  not  be  kosher  if  any  preservative  or fat added is from non-kosher  animal  origin.

                        Three) Kosher  “ Parve “ :  means “ Neutral “  and  includes fish  , eggs,  all  vegetables  and  fruits     and  grains  which  can  be  eaten  either with  milk  or  meat  meals.

 It  guarantees  that   a  food  is  prepared  with  absolutely  no  meat  or  dairy  ingredients.  This  is  perfect  for  Lactose  intolerance,  low  cholesterol  diets  and  other  health  problems.

**  Note  that  Fish  is  Kosher  only  when  it  has both  fins   and  scales  that  are  detachable  from the  skin.  Shellfish  and  crustaceans  are not  considered  Kosher.