The word kosher is taken from the Hebrew kasher, meaning fit, pure, or proper. While the kosher designation is a matter of religious law for Orthodox Jews, it is often associated with quality, cleanliness, and goodness, making kosher foods popular with anyone interested in healthful living. Though the original intent behind these laws has been the subject of much debate, it may have been God’s way of keeping His people mentally, physically, and spiritually whole. The laws of kashrut were originally given orally to Moses on Mt. Sinai and are partially recorded in the Biblical books of Leviticus and Deuteronomy. Many of the specifics of these commandments were passed from generation to generation from that time forward and are an integral part of Judaism. Some of the written rules however, are fairly ambiguous, a few are simply allusions, and others have become extremely difficult to follow in modern day society. Therefore, keeping kosher in the strictly traditional sense takes a fair amount of knowledge, commitment, and discipline.

The first requirement of kosher meat is that it must taken from a ruminant (an animal that chews its cud) with cloven hooves, such as cattle, sheep, and goats. Swine and camels are not considered kosher because they do not chew their cud, while horses are not kosher because they do not have cloven hooves (this law is thought to be highly symbolic, as these types of creatures are domestic and tranquil). Leviticus also expressly forbids taking the flesh of animals “that walk on their paws.” (Man’s best friend is not for eating.) Products containing gelatin, which is hydrolised animal collagen (found in connective tissues), are often avoided, as their source is questionable. Kosher animals must be free of disease and slaughtered according to Jewish law (Shechita), which specifies the swift cutting of the throat so that minimal suffering and a instantaneous death occurs. The shochet (slaughterer) must be a pious Jew who observes the Shabbat (Sabbath). Animals that die of natural causes or ones that are “torn by beasts” are not kosher. Blood must be removed from the meat prior to eating (because “life” is in the blood), usually by soaking, rinsing, and salting, or broiling over a fire. Certain fats called Chelev are forbidden, as are the sciatic nerves in the legs.

Common domestic fowl such as chickens and ducks are considered kosher, as well as their eggs, but birds of prey and fish-eating waterfowl are not. Animals of the sea must have fins and scales in order to be kosher, so whales, dolphins, shellfish, squid, etcetera are not to be eaten.

It is forbidden to eat or cook meat and dairy products together. (This is due to several Biblical references, including Exodus 23:19b that states, “You shall not boil a kid in its mother’s milk.” Some feel this is also symbolic, as meat requires death, while milk represents life.) Products containing neither meat nor dairy are considered pareve, or neutral, and may be consumed or combined with either (fish, fruits, vegetables, grains, and eggs are pareve). In Biblical times, this rule probably wasn’t terribly complicated, but it takes a fair amount of label reading these days, as numerous products contain dairy-based ingredients. Everything from coffee, to soft drinks, to crackers and candies can contain dairy derivatives. Likewise, products that came into contact with dairy ingredients during processing are no longer considered kosher. Many types of cheeses contain rennet (a coagulant), made from the stomach linings of animals, therefore violating the dairy/meat law.

All fresh fruits and vegetables are for the most part considered kosher, however they must be thoroughly washed so that they are free of insects, which aren’t kosher (with the possible exception of locusts and grasshoppers, yum!).

Crops produced in the “land of Israel” must be tithed before they are consumed, and fruit-bearing trees from the Jewish homeland must be three years of age or older in order for their produce to be considered kosher.

Wine and other grape-based products such as brandy, cider, vinegar, and juice must be produced by Jews according to the laws of kashrut. In Biblical times, this was to prevent the consumption of wine used for pagan ceremonies, as well as to discourage the intermingling (and intermarriage) of Jews and Gentiles. Some more lenient synagogues have relaxed this particular rule, however many in the Jewish community still strictly adhere to the original law.

On the subject of kosher law, volumes have been written, and these brief descriptions are just the tip of the iceberg for those that sincerely wish to be true to their faith. While some might scoff at the relevance of such laws in modern society, and others would question the rationale behind them, consider this: kosher laws instill self control and discipline, promote safe preparation of foods, prevent callous cruelty to animals or making a sport of killing, encourage dignity and self respect, and have been instrumental in preserving Jewish unity and community for thousands of years.

Rabbi Mordechai Becher states, “Kashrut recognizes that the essential human need is not food, drink or comfort, but meaning. Judaism, through the dietary laws, injects meaning even into something as commonplace and instinctive as eating.” Now that’s food for thought. Cheers!