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 Kashrut
  • Kashrut
  • Kashrut (also kashruth or kashrus) is the set of Jewish dietary laws. Food in accord with halakha (Jewish law) is termed kosher in English, from the Ashkenazi pronunciation of the Hebrew term kashér , meaning "fit". Food that is not in accordance with Jewish law is called treif. The Torah does not state reasons for most kashrut laws. Many varied reasons have been suggested, including philosophical, practical and hygienic. The Guide for the Perplexed, by Maimonides, addresses this topic. The word kosher has become a part of English slang, a colloquialism meaning proper, legitimate, genuine, fair, or acceptable.

    Principles

    There are three categories of Kosher food – meat, dairy and parve (or pareve). The laws of kashrut pertaining to these derive from various passages in the Torah, and are numerous and complex, but the key principles can be summarized as follows.

    Permitted and forbidden animals

    Only meat from particular species is permissible. Mammals that both chew their cud (ruminate) and have cloven hooves can be kosher. Animals with one characteristic but not the other (the camel, the hyrax and the hare because they have no cloven hooves, and the pig because it does not ruminate) are specifically excluded (Leviticus 11:3–8). In 2008, a rabbinical ruling determined that giraffes and their milk are eligible to be considered kosher. The giraffe has both split hooves and chews its cud, characteristics of animals considered kosher. Findings from 2008 show that giraffe milk curdles, meeting kosher standards. Although kosher, the giraffe is not slaughtered today because the process would be very costly. Giraffes are difficult to restrain, and their use for food could cause the species to become endangered.

    Non-kosher birds are listed outright (Deuteronomy 14:12–18) but the exact zoological references are disputed and some references refer to families of birds (24 are mentioned). The Mishnah refers to four signs provided by the sages. First, a dores (predatory bird) is not kosher. Additionally, kosher birds possess three physical characteristics: an extra toe[clarification needed], a zefek (crop,) and a korkoban (gizzard) with a peelable lumen. However, individual Jews are barred from merely applying these regulations alone; an established tradition (masorah) is necessary to allow birds to be consumed, even if it can be substantiated that they meet all four criteria. The only exception to this is turkey. There was a time when certain authorities considered the signs enough, so Jews started eating this bird without a masorah because it possesses all the signs (simanim in Hebrew) and there is a place for this[clarification needed] in Jewish law.

    Fish must have fins and scales to be kosher (Leviticus 11:9–12). Shellfish and other non-fish water fauna are not kosher. Here is a list of kosher fishes. Insects are not kosher, except for certain species of kosher locust (unrecognized in almost all communities). That an animal is untamed does not preclude it from being kosher, but a wild animal must be trapped and ritually slaughtered (shechted) rather than killed some other way to be kosher. Generally any animal that eats other animals, whether they kill their food or eat carrion (Leviticus 11:13–31), is not kosher, as well as any animal that was partially eaten by other animals (Exodus 22:30/Exodus 22:31).

    Separation of meat and milk

    Meat and milk (or derivatives) cannot be mixed (Deuteronomy 14:21) in the sense that meat and dairy products are not served at the same meal, served or cooked in the same utensils, or stored together. Observant Jews have separate sets of dishes, and sometimes different kitchens, for meat and milk, and wait anywhere between one and six hours after eating meat before consuming milk products. The milchig and flesishig utensils and dishes are the commonly referred to Yiddish delineations between dairy and meat utensils and dishes respectively.

    Method of slaughter

    Mammals and fowl must be slaughtered in a specific fashion: slaughter is done by a trained individual (a shochet) using a special method of slaughter, shechita (Deuteronomy 12:21). Among other features, shechita slaughter severs the jugular vein, carotid artery, esophagus and trachea in a single continuous cutting movement with an unserrated, sharp knife, which is intended to avoid unnecessary pain to the animal. Failure of any of these criteria renders the meat of the animal unsuitable. The body must be checked after slaughter to confirm that the animal had no medical condition or defect that would have caused it to die of its own accord within a year, which would make the meat unsuitable. These conditions (treifot) include 70 different categories of injuries, diseases, and abnormalities whose presence renders the animal non-kosher. It is forbidden to consume parts of the animal, such as certain fats (chelev) and the sciatic nerves from the legs. As much blood as possible must be removed (Leviticus 17:10) through the kashering process; this is usually done through soaking and salting the meat, but organs rich in blood (the liver) are grilled over an open flame. Fish and locusts must be killed before allowed to be eaten, but no particular method has been specified in Jewish law.

    Kosher utensils

    Utensils used for non-kosher foods become non-kosher, and make even otherwise kosher food prepared with them non-kosher. Some such utensils, depending on the material they are made from, can be made suitable for preparing kosher food again by immersion in boiling water or by the application of a blowtorch. Food prepared by Jews in a manner that violates the Shabbat (Sabbath) may not be eaten until the Shabbat is over.

    Passover prohibitions

    Pesah (Passover) has special dietary rules, the most important of which is the prohibition on eating leavened bread or derivatives of this (chametz, Exodus 12:15). Utensils used in preparing and serving chametz are also forbidden on Passover unless they have been cleansed (kashering). Observant Jews often have separate sets of meat and dairy utensils for Passover use only.

    Special supervision

    Certain foods must have been prepared in whole or in part by Jews, including grape wine, certain cooked foods, cheese, and according to some also butter; according to many, certain dairy products; according to some, bread. A cocoon found among barleycorns in a commercially available bag of barley. Foods such as seeds, nuts and vegetables need to be checked to avoid eating insects.

    Produce of the Land of Israel

    Biblical rules control the use of agriculture produce. For produce grown in the Land of Israel a modified version of the biblical tithes must be applied, including Terumat HaMaaser, Maaser Rishon, Maaser Sheni, and Maaser Ani (untithed produce is called tevel); the fruit of the first three years of a tree's growth or replanting are forbidden for eating or any other use as orlah; produce grown in the Land of Israel on the seventh year is Shviit, and unless managed carefully is forbidden as a violation of the Shmita (Sabbatical Year).

    Some rules of kashrut are not universally observed: the rule against eating chadash (new grain) before the 16th of the month Nisan; many hold that this rule does not apply outside the Land of Israel. In addition, some groups follow various eating restrictions on Passover that go beyond the rules of kashrut, such not eating gebrochts or garlic.


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