kosher

Kosher is a set of Jewish dietary laws derived from biblical and rabbinic sources, primarily the books of Leviticus and Deuteronomy. The term “kosher” means “fit” or “proper” for consumption, and it designates foods that meet the requirements of kashrut, the body of Jewish law governing what may be eaten and how it must be prepared. Central to kashrut is the separation of meat and dairy products; they may not be cooked together, served on the same dishes, or consumed within a specified interval. Only certain animals are permitted: land mammals must chew cud and have split hooves, such as cows and sheep, while fish must have fins and scales. Birds traditionally considered kosher include chicken, turkey, duck and goose. Animals that fail these criteria, such as pork, shellfish, and most rodents, are prohibited.

Animals must be slaughtered by a trained Jewish ritual slaughterer (shochet) in a method called shechita, which is intended to minimize suffering. Blood is removed through soaking, salting, or broiling, as consumption of blood is forbidden. Processed foods require certification by a recognized kashrut authority to ensure that all ingredients and equipment are free of prohibited substances and cross‑contamination. Symbols such as “U” or “K” on packaging often indicate kosher certification. While observance varies among individuals and communities, kosher law influences a wide range of culinary practices and food industries worldwide.