Kosher refers to food that complies with Jewish dietary law. Kosher food meets certain requirements for how it is prepared and processed. The opposite of kosher is non-kosher or treif food, which does not comply with Jewish dietary laws.
What does “kosher” mean?
The word “kosher” means fit or proper according to Jewish law. Kosher dietary laws are based on biblical commandments and Jewish tradition. Keeping kosher is an important part of Jewish identity and worship.
According to kosher law, only certain types of animals can be eaten. Animals must be slaughtered in a ritual manner to minimize suffering. There are also restrictions on how meat and dairy products are prepared and combined. Fruits, vegetables, fish, and eggs are generally kosher, but preparation methods matter.
What makes food non-kosher?
Food can be considered non-kosher or treif for several reasons:
- It comes from an animal that is not allowed, such as pork, rabbit, shellfish, reptiles, and insects.
- It is prepared using non-kosher cooking tools or surfaces.
- Meat and dairy ingredients are mixed or served together.
- Grape products are made by non-Jews.
- Meat is not slaughtered and prepared according to kosher standards.
- Eggs do not come from kosher fowl.
- Fish do not have fins and scales.
- Produce is infested with bugs.
- Food contains blood or meat not fully drained of blood.
Even kosher animals like cows or chickens can be considered non-kosher if not processed correctly. There are many detailed laws regarding meat, dairy, wine, and other products.
Major non-kosher foods
Here are some major categories of food that are never kosher:
Pork
Pork comes from pigs, which are considered an unclean animal in Jewish dietary law. This includes all pork products like ham, bacon, pork chops, pepperoni, etc. Anything from a pig is strictly forbidden.
Shellfish
Shellfish such as shrimp, crab, lobster, oysters, and clams are not kosher. Scallops, mussels, and squid also fall into this category. All shellfish and other sea creatures without fins and scales are off limits.
Non-kosher birds
Traditional Jewish law identifies 24 prohibited species of fowl. This includes birds of prey like eagles, hawks, and vultures. Other non-kosher birds are swans, ostriches, and pelicans. Chicken, turkey, duck, and geese are allowed if slaughtered properly.
Insects
All insects are prohibited except for certain locust varieties. This means crickets, grasshoppers, and other bugs are not kosher. Some traditions prohibit all insects.
Rodents
Small mammals like rats, mice, squirrels, and other rodents are not kosher. Rabbits are also off limits even though they chew their cud.
Reptiles
No reptiles or amphibians are considered kosher, including snakes, turtles, frogs, lizards, and crocodiles. Their flesh and eggs are prohibited.
Exceptions and special rules
There are some gray areas when it comes to non-kosher foods:
- Fish: They must have fins and scales to be kosher.
- Eggs: Must come from a kosher fowl.
- Dairy: Often subject to additional restrictions.
- Pareve: Neither meat nor dairy, possibly kosher.
- Wine: Must be handled by Sabbath-observant Jews.
- Locusts: A few species are kosher.
- Gelatin: Source matters.
- Rennet: Must come from a kosher animal.
There are also many rules around kosher preparation, handling, cooking, and serving practices. Individual foods are not inherently kosher or non-kosher.
Why keep kosher?
Here are some of the reasons behind the kosher diet:
- Obedience to God: The Torah commands Jews to observe kashrut.
- Spiritual purity: Eating kosher is a way to be holy and elevate the physical.
- Self-discipline: Keeping kosher requires commitment and restraint.
- Cultural identity: Following Jewish food customs connects to heritage.
- Health: Kosher laws may have origins in health and hygiene.
- Ethics: Kosher slaughter seeks to minimize animal suffering.
- Separation: Dietary laws distinguish Jewish identity and worship.
For observant Jews, keeping kosher is mandatory and not just a lifestyle choice. The laws serve as constant reminders to be conscious and purposeful.
Levels of kosher observance
There are different levels of kosher observance among Jews:
- Orthodox: Follow strict interpretations of kosher laws.
- Conservative: Adhere to kosher basics but some modern flexibility.
- Reform: Personal choice from individual interpretation.
- Secular: Ignore most kosher rules.
Even among the strictest Orthodox Jews, there can be disagreements over details. Standards also vary between traditions like Ashkenazi vs. Sephardic cuisine.
Searching for hidden non-kosher ingredients
It can be challenging to keep kosher today because many processed and packaged foods contain non-kosher additives or traces. Here are some common food ingredients that may be non-kosher:
| Ingredient | Potential Source |
|---|---|
| Artificial colors | Insect-based |
| Binders | Non-kosher animals |
| Emulsifiers | Pork, shellfish |
| Enzymes | Non-kosher animals |
| Fat | Pork, shellfish |
| Flavors | Alcohol, pork, shellfish |
| Gelatin | Pig, non-kosher animals |
| Rennet | Non-kosher animals |
| Seasonings | Alcohol, pork |
| Sweeteners | Insect-based |
Kosher consumers must scrutinize ingredient lists carefully and research ambiguous additives. Many organizations certify products as kosher and provide supervision.
Is non-kosher food unsafe?
Kosher guidelines often align with health and food safety principles, but that does not mean non-kosher food is inherently dangerous. Here are some key points:
- Pork and shellfish when handled properly are nutritious meats. Undercooking poses risks.
- Insects provide protein but can also carry diseases.
- Predators higher on food chain may have higher toxin levels.
- Separating meat and dairy reduces foodborne illness risks.
- Salting and soaking meat removes blood that can harbor bacteria.
- Organic ingredients reduce chemical exposures.
There are toxicity and contaminant concerns with some non-kosher species. But modern food safety practices minimize many of these risks. There are few clear differences today in the healthfulness of kosher vs. non-kosher animal products.
Benefits of a kosher diet
Following a kosher diet does offer some possible health advantages:
- Lower risk of trichinosis from avoiding pork
- Reduced exposure to shellfish allergens
- Decreased consumption of blood can reduce iron overload
- Lower obesity rates possibly from meat and dairy separation
- Focus on whole foods over processed products
- Emphasis on produce, nuts, seeds, and plant proteins
However, these benefits depend on the overall quality of the diet. Non-kosher diets can also be healthy and balanced.
Is kosher labeling reliable?
When buying packaged foods, kosher certification markings from reputable organizations are generally trustworthy. However, there are situations requiring caution:
- Unknown symbols lacking an identified rabbinic authority
- “Kosher-style” claims without certification
- Old markings on packaging after recipe/processing changes
- Certification applies only to certain ingredients
- Passover products meet stricter holiday standards
- Dairy designation based on equipment use, not ingredients
Consumers should research kosher labels and contact manufacturers with any questions. Claims from unauthorized sources or products lacking oversight are less reliable.
Traveling while keeping kosher
It can be challenging to maintain a kosher diet when traveling, especially in remote areas or regions without kosher food suppliers. Useful strategies include:
- Pack non-perishable kosher snacks like fruit, nuts, protein bars.
- Look for kosher groceries to buy essential fresh items.
- Research nearby kosher restaurants. Call ahead to confirm.
- Stay at hotels or rentals with kitchens so you can cook.
- Request kosher or vegetarian meals on flights.
- Avoid buffets with mixed meat and dairy.
- Stick to basic whole fruits/veggies and unprocessed foods.
- Allow yourself flexibility if options are extremely limited.
With planning and resourcefulness, you can manage keeping kosher while still enjoying new cuisines and destinations.
Celebrating holidays with kosher traditions
Jewish holiday meals have special kosher customs:
Passover
- No leavened grains or breads
- Only Passover-certified products
- Traditional symbolic foods
Rosh Hashanah
- Round challah bread
- Apples and honey
- Pomegranate
- Fish head
Hanukkah
- Fried foods like latkes (potato pancakes) and donuts
- Dairy meals
The specific holiday kosher rules add deeper meaning to these celebrations throughout the year.
Is kosher more expensive?
Kosher items often cost 20-30% more than non-kosher equivalents because of:
- Smaller economies of scale
- Increased production expenses
- Costs of rabbinic monitoring
- Limited competition compared to non-kosher
- Seasonal production
However, consumers have growing kosher choices at prices closer to conventional products. Buying in bulk when possible also helps reduce costs.
Common kosher symbols and certifications
Here are some common kosher certification markings to look for on packaging:
| Symbol | Organization |
|---|---|
| OU | Orthodox Union |
| OK | Organized Kashrut Laboratories |
| KOF-K | KOF-K Kosher Supervision |
| Star-K | Star-K Kosher Certification |
| CRC | Chicago Rabbinical Council |
| MK | Montreal Kosher |
A reputable certification indicates adherence to kosher standards by qualified rabbis. Look for respected symbols like these on packaging.
What does kosher certification involve?
Kosher certification is a detailed process including:
- Application by the manufacturer
- Initial inspection of facilities and processes
- Review of all ingredients and suppliers
- Possible changes to equipment or procedures
- Ongoing monitoring and audits
- Payment of certification fees
Certifying agencies work closely with manufacturers to verify adherence to kosher laws. There are year-round and Passover certifications as well as dairy, parve, and meat designations.
Large food companies with kosher certifications
Many major brands offer kosher-certified items:
| PepsiCo | Nestlé |
| Coca-Cola | Heinz |
| General Mills | Kellogg’s |
| Kraft | Nabisco |
| ConAgra | Sara Lee |
| Campbell’s | Hershey’s |
Mass-market food producers have significant kosher lines to serve Jewish communities. This makes following kosher diets much easier and more convenient.
Cooking kosher at home
To keep a kosher kitchen at home:
- Separate meat and dairy utensils, dishes, towels, soap.
- Designate different areas for meat prep vs. dairy prep.
- Use two sinks when available.
- Clean surfaces thoroughly between uses.
- Wait 1-6 hours between meat and dairy meals.
- Avoid pork and shellfish products.
- Buy certified kosher ingredients.
- Check questionable items.
Keeping a kosher home requires organization, diligence, and awareness when cooking and cleaning. Families must coordinate to maintain consistent standards.
Conclusion
Keeping kosher is a fundamental part of Jewish cultural and religious practice. The kosher dietary laws have deep spiritual meanings and origins. Following these ancient food rules connects Jewish people across generations.
While kosher obedience can be challenging in today’s complex food supply, those committed to an observant lifestyle have growing resources. A kosher diet may offer some incidental health benefits as well, though it is primarily designed for spiritual nutrition.