Kosher
Kosher
Kosher (/ˈkoʊʃər/; Hebrew: כַּשְׁרוּת, kashrut) is a term used in Judaism to describe food that complies with the strict dietary standards of traditional Jewish law.
Etymology
The term "kosher" is derived from the Hebrew word "kasher", which means "fit" or "proper". It is often used to refer to food that is permissible according to Jewish law, as outlined in the Torah.
Related Terms
- Kashrut: The body of Jewish law dealing with what foods can and cannot be eaten and how those foods must be prepared and eaten.
- Halakha: Jewish law, which includes laws on the preparation of food.
- Shechita: The ritual slaughter of mammals and birds for food according to Jewish law.
- Trefa: An animal that has been improperly slaughtered or has a serious defect, making it non-kosher.
- Pareve: Food that is neither meat nor dairy, including fish, eggs, and plant-based foods.
Kosher Laws
The laws of kosher are complex and extensive. They include regulations on the types of animals that can be eaten, the way in which they are slaughtered, and the preparation and consumption of food. For example, meat and dairy products cannot be mixed or eaten at the same meal according to kosher laws.
Kosher Certification
Many food products today come with a kosher certification, which is a seal of approval by a kosher certification agency that the product was produced in accordance with kosher law. There are many different kosher certification agencies worldwide, each with their own standards and requirements.
See Also
External links
- Medical encyclopedia article on Kosher
- Wikipedia's article - Kosher
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