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What Is
Kosher?
The following is an outline of a very
intricate and complicated set of rules that make up the laws of
Kashruth. It is meant only to provide a general overview of Kashruth.
A competent rabbi must always be consulted for proper interpretation
and implemehttp://www.kosher-directory.comntation of the law.
Answer: The Hebrew word "Kasheir," or
"Kosher," means fit or proper. When applied to food, the term
indicates that an item is fit for consumption according to Jewish
law. The word "Kashruth" refers to the general subject of Kosher
food.
There are three categories of Kosher
food - Meat, Dairy and Parve (or Pareve).
1. Meat - For an animal to be Kosher, it
must have split hooves and chew its cud. (Examples: cow, goat,
lamb.) Non-Kosher animals include pig, horse, camel and rabbit.
Kosher fowl include chicken, turkey, goose, and certain duck.
Animals and fowl must be slaughtered by a specialist, called a
shochet, and then soaked and salted in accordance with Jewish law.
All carnivorous (meat-eating) animals and fowl, and the blood of all
animals and fowl, and any derivatives or products thereof, are not
Kosher.
2. Dairy - Milk and milk products
(cheese, cream, butter, etc.) of a Kosher animal are Kosher-Dairy.
These may not be eaten in combination with meat or fowl.
3. Parve - Foods which contain neither
meat nor dairy ingredients are called "Parve." All fruits, grains
and vegetables in their natural state are Kosher and Parve. Fish
which have fins and scales are Kosher and Parve. Some examples are
salmon, halibut and carp. Not Kosher fish species include sturgeon,
catfish and swordfish. All shellfish, eel, sharks, underwater
mammals, and reptiles are not Kosher. A Parve item can become either
dairy or meat when it is cooked together with food in either
category. (Example: fish fried in butter is considered dairy, not
Parve.)
Certain grain products and their
derivatives, although Kosher the rest of the year, may not be used
during Passover. In addition, in many communities legumes are not
permitted on Passover. Kosher for Passover items may be made only
with utensils that are Kosher for Passover according to Jewish law.
The separation of meat and dairy
products also applies to the utensils used for storing, preparing
and serving these foods. Therefore, completely separate sets of
pots, dishes, cutlery, etc. must be used for meat and dairy foods.
Kosher food prepared in pots used previously for preparing
non-Kosher food may become not Kosher.
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