What makes something kosher is that it complies with Jewish dietary laws, known as kashrut, which are derived from the Torah and further interpreted by rabbinical authorities. Key factors include:
- Permissible Ingredients : Only certain animals are allowed. For land mammals to be kosher, they must have split hooves and chew their cud (e.g., cows, sheep). Fish must have fins and removable scales (e.g., salmon, tuna). Birds must be non-predatory species. Forbidden animals include pork, shellfish, rabbits, and most insects
- Proper Slaughter and Preparation : Animals must be slaughtered humanely by a trained individual using a method called shechita, ensuring minimal pain. The meat must be inspected, and all blood removed
- Separation of Meat and Dairy : Meat and dairy products cannot be cooked, eaten, or stored together. Separate utensils and preparation areas are required for each
- No Mixing with Non-Kosher Foods : Foods processed or cooked with non-kosher ingredients become non-kosher. Even derivatives like gelatin or certain enzymes from non-kosher animals invalidate kosher status
- Pareve Classification : Foods that are neither meat nor dairy (like fish, eggs, fruits, vegetables, grains) are neutral and can be eaten with either meat or dairy, provided they meet other kosher criteria
- Kosher Certification : Due to complexity in modern food production, kosher certification agencies supervise and certify products to ensure all kosher laws are met. Certified products bear a kosher symbol on packaging
In summary, kosher status depends on the type of ingredients, the method of preparation and slaughter, and strict separation of meat and dairy, all following Jewish law and often verified by certification
