kashrut

Kashrut refers to the body of Jewish dietary laws that govern what foods may be eaten and how they must be prepared and consumed. The term derives from the Hebrew word kasher, meaning fit or proper, and the laws are stated in the Torah (notably Leviticus and Deuteronomy) and elaborated by rabbinic authorities across the centuries. Observance is guided by halacha, with differences in interpretation among Orthodox, Conservative, and Reform communities. In everyday use, foods deemed permissible are described as kosher, while others are non-kosher or treif.

Core principles include that land animals must both chew the cud and have split hooves to be kosher; sea creatures must have fins and scales; birds of prey are forbidden. Blood must be drained or broiled out, and meat from kosher animals must be slaughtered according to ritual law by a designated shochet (shechita). Meat and dairy products may not be mixed or cooked together, and many observant households use separate utensils, pots, and dishware for meat and dairy. Processed foods often require kosher certification (hechsher) to verify ingredients and production methods. Pareve items, such as certain fruits, vegetables, grains, and fish, may be eaten with either meat or dairy if prepared in a kosher manner. Extra restrictions apply during Passover, including avoidance of leavened grain (chametz).