We explain what kosher food is, which animals can and cannot be consumed. We also explain what kosher certification is.
What is kosher food?
Kosher, kasher, or kashrut food is food that complies with the precepts of Jewish law regarding what may and may not be eaten (specifically, kashrut, the principles of which are detailed in the book of Leviticus of the Biblical Old Testament and the Tanakh). In other words, it is the Jewish religious diet.
Strictly speaking, the words kosher or kasher (“suitable” or “appropriate” in Hebrew) are Hebrew adjectives for that which complies with the mandates of kashrut, that is, that it contains nothing from forbidden animals (considered impure and called trefa in Hebrew) and has been prepared according to specific ancient religious methods. You must read about Islam once.
This distinction is so vital to Jewish religious communities that many kosher products in today’s food industry carry certifications and guarantees of their preparation on the packaging, so that they can be safely consumed by practicing Jews.
Thus, there are kosher butcher shops, kosher restaurants, and so on, whose services are sought by practicing Jews, as well as by vegetarians or practitioners of Islam, when halal foods are scarce.
Permitted and Prohibited Animals
The kosher diet is very specific about which animals may and may not be eaten, especially regarding land and aquatic animals. The rule states that all ruminant land animals with cloven hooves may be eaten, and these characteristics must be present simultaneously. Thus, wolves, pigs, camels, badgers, and similar animals are strictly prohibited.
Regarding aquatic animals, those with scales and fins may be eaten (again, at the same time), thus limiting the diet to fish, excluding all crustaceans, mollusks, marine mammals, and scaleless fish.
Regarding birds, the Torah provides a list of unclean animals whose consumption is prohibited, mostly because they are carrion or predatory birds, but leaving out many of the New World birds, for example, which leaves some room for interpretation. Turkey, chicken, duck, and goose are generally considered kosher.
Finally, insects are largely prohibited, along with reptiles, amphibians, and rodents. All of these prohibitions affect the direct and indirect consumption of unclean animals, as well as their by-products, with the sole exception of honey. Maybe you should definitely read about Temperature once.
Kosher Food Preparation
Another fundamental aspect of kosher food preparation concerns its proper culinary handling. This begins with shechita, the ritual slaughter of permitted animals. This is performed by a slaughterer (shochet), who uses a sharp, unblemished knife to pierce the vein in the animal’s throat, allowing it to bleed to death without suffocation.
This cut is made to cause the animal the least amount of suffering possible. Once slaughtered, the animal must be completely bled dry, as the consumption of blood is prohibited by the Torah, and then salted. Only fish are exempt from this procedure.
Animals that have died of natural causes or illness are strictly prohibited. Fat around vital organs, as well as the liver and sciatic nerve, are also prohibited.
On the other hand, kashrut also explicitly prohibits consuming meat products from mammals or birds at the same time as milk or its derivatives. Eggs and dairy products, or fish and dairy products, are permitted. This separation even extends to the utensils used in cooking and handling, so the same plate, utensil, or container cannot be used for meat and dairy products.
Similarly, at mealtimes, these types of products cannot be combined, but one may be consumed first, after waiting a period of several hours, or in some cases, after rinsing one’s mouth, and then consume the other. A tiny portion of milk or its derivatives on a plate is enough to completely convert it into a dairy food, in the eyes of kashrut.
Finally, according to kosher standards, winemaking requires that the grapes not be crushed by feet (as they are considered impure).
Kosher Certification
Kosher certification is an international seal of guarantee for the consumption of foods and products handled according to kashrut instructions.
It is usually presented as a circled “U” (in the case of certification by the Orthodox Union), a circled “P” (for Passover food), or various designs with the letter “K” (obviously for kosher). There are several kosher certification agencies around the world, each with its own emblems and verification methods.
References
All the information we offer is supported by authoritative and up-to-date bibliographic sources, ensuring reliable content in line with our editorial principles.
- “Cashrut” on Wikipedia.
- “When is a food kosher?” in La Nación (Argentina).
- “What is Kosher?” on Oukosher.org.
- “What is Kosher Certification?” on International Dynamic Advisors.
