Kosher is a term used to describe food that complies with a strict set of dietary laws in Judaism, called kashrut. The laws of kashrut cover which foods are allowed to be eaten, how they should be prepared, and how they should be combined. The word "kosher" means "fit" or "proper" in Hebrew, and food that is deemed fit for consumption is considered kosher. The laws of kashrut are complex and extensive, but some basic principles include:
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Meat: Kosher meat comes from animals that have split hooves and chew their cud, such as cows, sheep, and goats. The method of slaughter and processing, as well as the slaughterhouse equipment, must also comply with Jewish dietary law. Certain parts of an animal, including types of fat, nerves, and all of the blood, are never kosher.
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Dairy: All dairy products, like milk, butter, yogurt, and cheese, must come from a kosher animal. All ingredients and equipment used to produce them must also be kosher.
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Pareve: This category includes any foods that are neither meat nor dairy, including fish, eggs, and plant-based foods. Fish is considered kosher if it has both fins and scales, like salmon, bass, or trout. Sea creatures that dont have fins and scales, such as shellfish, crabs, shrimp, and lobster, are not kosher. Only a few cheeses are kosher because they include an enzyme called rennet that comes from the stomachs of cows. Kosher cheese cannot have animal-based rennet.
Products labeled "kosher-style" are non-kosher products that have characteristics of kosher foods, such as all-beef hot dogs, or are flavored or prepared in a manner consistent with Ashkenazi practices, like dill pickles. In colloquial English, "kosher" often means "legitimate", "acceptable", "permissible", "genuine", or "authentic".
