Kosher food is food that follows Jewish dietary laws, known as kashrut. These laws cover which ingredients are allowed and how food is processed, cooked, and served.
Core kosher rules
Kosher laws first define which animals, fish, and birds are permitted, then add rules for how they are slaughtered and prepared. Foods must also avoid prohibited ingredients like blood, certain animal fats, insects, and products from non‑kosher species.
Animal and fish requirements
Land animals must both chew their cud and have completely split hooves (for example, cows, sheep, and goats are allowed, while pigs are not). Fish must have both fins and easily removable scales, which excludes shellfish like shrimp, crab, and lobster.
Meat, dairy, and pareve
Kosher food is grouped into meat, dairy, and pareve (neutral) categories. Meat and dairy may not be cooked or eaten together, while pareve foods like fruits, vegetables, grains, eggs, and many fish can be eaten with either meat or dairy if prepared correctly.
Slaughter and preparation
Permitted animals must be slaughtered by a trained specialist (shochet) using a specific method called shechita, and the meat must be checked for certain defects. All visible blood is removed, usually by soaking and salting, because consuming blood is forbidden in kashrut.
Ingredients, equipment, and certification
Every component in a product—including additives, flavorings, and processing aids—must be kosher for the final food to be kosher. Many processed foods need reliable rabbinic supervision and certification symbols to confirm that both ingredients and equipment were kept free from non‑kosher substances and improper meat‑dairy mixing.
