What does kosher mean? Kosher food

Religious rules for eating food were not taken out of thin air and are basically ancient simplified sanitary norms and healthy lifestyle rules (at the level of knowledge then available). However, these laws often become outdated under the onslaught of scientific knowledge. For example, we have all heard about “kosher” food, let’s figure out what “kosher” (and non-kosher) food is.

« Kosher"is any food (even from Chinese cuisine or Russian folk), but corresponding to the strict laws of “Kashrut” (the permissibility of something from the point of view of the laws contained in the Torah, Talmud, etc.)

The word "kosher" itself means "permissible", the word "kosher" is simply a Russian derivative meaning that the food complies with the rules of Judaism.

Kosher McDonald's in Buenos Aires.

Contrary to popular belief, rabbis or other religious leaders do not “bless” food to make it kosher. "Blessing" is not related to the term "kosher".

Kosher is not a cooking style. Chinese food can be kosher if it is prepared according to Jewish law, and there are many excellent kosher Chinese restaurants in Philadelphia and New York.

Conversely, traditional Jewish foods such as bagels, pancakes, matzo and ball soup may not be kosher if they are not prepared in accordance with Jewish law.

Some kashrut laws are outdated from a healthy lifestyle point of view

Many modern Jews believe that kashrut laws are simply primitive health regulations that are outdated. For example, according to current scientific knowledge, there is no reason to consider camel or rabbit meat any less healthy than cow or goat meat. There is also no direct scientific evidence or observations of harm from combining dairy and meat products (which is not kosher).

However, the logic here is different: a camel (not kosher for food) is more useful as a beast of burden than as a source of food.

The short answer to why Jews keep these laws is because the Torah says so. The Torah does not specify any reasons for these laws and the traditional Jew does not need to see any other reasons. A more detailed version from the book “Being a Jew” by Rabbi Chaim Halevi Donin: observance of laws is such self-control as to learn to control even the simplest, most basic instincts.

We present here the basic rules of kosher with comments from Zozhnik.

Basic rules of kosher nutrition

The laws of kashrut stem from several fairly simple, understandable rules:

1. Some animals cannot be eaten completely. This restriction includes the flesh, organs, eggs and milk of animals, which are prohibited.

2. Of the animals that can be eaten, birds and mammals must be killed in accordance with Jewish law.

3. All blood should be removed from meat and poultry before cooking.

4. Some parts of permitted animals may not be eaten.

5. Fruits and vegetables are allowed, but must be checked for parts that cannot be eaten.

6. Meat (poultry and mammals) cannot be eaten together with dairy products. Fish, eggs, fruits, vegetables and grains can be eaten with any meat or dairy products. (According to some opinions, fish cannot be eaten with meat).

There is no scientific or medical evidence of harm from combining dairy and meat products. It is important to understand that both meat and dairy are protein-rich foods. Protein products- “heavy”, require more effort for the body to digest them. It is on the digestion of protein foods that the body can spend up to 30% of the energy it receives from them (on average, the body spends 5-10% of the energy contained in food on its digestion).

7. Utensils (including pots and pans and other food preparation surfaces) that come into contact with meat cannot be used with dairy products, and vice versa. Utensils that have come into contact with food products not of kosher origin, cannot be used with kosher food.

8. Grape products made by non-Jews cannot be eaten.

9. There are several other rules that are not universal.

And now a little more detail on these issues.

Animals that cannot be eaten

Of the “beasts of the earth,” you can eat any animal that has cloven hooves and is a ruminant.. Any land mammal that does not have both of these qualities is prohibited. The Torah specifies that camels, jerboas, hares and pigs are not kosher because each of them lacks one of these two qualifications. Cattle, sheep, goats, deer, and bison are kosher.

Of the “aquatic” creatures, you can eat anything that has feathers and scales. Thus, shellfish such as lobster, oysters, shrimp, clams and crab are all prohibited. Fish such as tuna, carp, salmon and herring are allowed.

The complete exclusion of some healthy seafood, on the one hand, depletes the diet of some microelements. On the other hand, there are some controversial arguments in favor of giving up shrimp.

For birds, the criteria are less clear. The Torah provides a list of prohibited birds, but does not specify why these particular birds are prohibited. All the birds included in the list are either birds of prey or scavengers, which the rabbis claim was the basis for their distinction.

Other birds allowed, for example, chickens, geese, ducks and turkeys.

Rodents, reptiles, amphibians, insects are prohibited.

Kosher slaughter

Mammals and birds that may be eaten must be slaughtered in accordance with Jewish law. It is forbidden to eat animals that have died of natural causes or were killed by other animals - which is quite logical from a health point of view.

In addition, animals must not have diseases or organ defects at the time of slaughter. These restrictions do not apply to fish, only small and large livestock.

There are special rules for kosher slaughter of animals. Their meaning is reduced to a minimum of pain experienced by the animal before death. And this has an important meaning.

« Kosher“is any food (even from Chinese cuisine or Russian folk food), but that complies with the strict laws of “Kashrut” (the permissibility of something in terms of the laws contained in the Torah, Talmud, etc.)

The word "kosher" itself means "permissible", the word "kosher" is simply a Russian derivative meaning that the food complies with the rules of Judaism.

Kosher McDonald's in Buenos Aires.

Contrary to popular belief, rabbis or other religious leaders do not “bless” food to make it kosher. "Blessing" is not related to the term "kosher".

Kosher is not a cooking style. Chinese food can be kosher if it is prepared according to Jewish law, and there are many excellent kosher Chinese restaurants in Philadelphia and New York.

Conversely, traditional Jewish foods such as bagels, pancakes, matzo and shara soup may not be kosher unless they have been prepared in accordance with Jewish law.

Some kashrut laws are outdated from a healthy lifestyle point of view

However, the logic here is different: a camel (not kosher for food) is more useful as a beast of burden than as a source of food.

The short answer to why Jews keep these laws is because the Torah says so. The Torah does not specify any reasons for these laws and the traditional Jew does not need to see any other reasons. A more detailed version from the book “Being a Jew” by Rabbi Chaim Halevi Donin: obedience to laws is such self-control as to learn to control even the simplest, most basic instincts.

We present here the basic rules of kosher with comments from Zozhnik.

Basic rules of kosher nutrition

The laws of kashrut stem from several fairly simple, understandable rules:

1. Some animals cannot be eaten completely. This restriction includes the flesh, organs, eggs and milk of animals, which are prohibited.

2. Of the animals that can be eaten, birds and mammals must be killed in accordance with Jewish law.

3. All blood should be removed from meat and poultry before cooking.

4. Some parts of permitted animals may not be eaten.

5. Fruits and vegetables are allowed, but must be checked for parts that cannot be eaten.

There is no scientific or medical evidence of harm from combining dairy and meat products in food. It is important to understand that both meat and dairy are protein-rich foods. Protein foods are “heavy” and require more effort for the body to digest them. It is on the digestion of protein foods that the body can spend up to 30% of the energy it receives from them ().

8. Grape products made by non-Jews cannot be eaten.

9. There are several other rules that are not universal.

And now a little more detail on these issues.

Animals that cannot be eaten

The complete exclusion of some healthy seafood, on the one hand, depletes the diet of some microelements. On the other hand, there are some:

Other birds allowed, for example, chickens, geese, ducks and turkeys.

Rodents, reptiles, amphibians, insects are prohibited.

Kosher slaughter

In addition, animals must not have diseases or organ defects at the time of slaughter. These restrictions do not apply to fish, only small and large livestock.

There are special rules for kosher slaughter of animals. Their meaning is reduced to a minimum of pain experienced by the animal before death. And this has an important meaning.

Commentary on this topic by Ivan Shishkin, chef of the Delicatessen and Yunost restaurants, as reported by Afisha:

If an animal experiences fear or stress before slaughter, muscle glycogen levels drop after slaughter. natural process the drop in pH in the muscles slows down or stops. There is such a phenomenon as dark, firm and dry meat - dark, hard, dry meat obtained through the process of improper stress slaughter. It has a higher pH and tends to retain water inside. In appearance, such meat becomes tough and dark, which reduces its attractiveness to the buyer. Increased pH causes meat to spoil faster: many pathogenic bacteria survive more readily in a less acidic environment.

A sharp knife called a challef is used to cut open the animal's throat, causing the animal to immediately lose consciousness.

If the process is not done correctly, or the animal is not kosher, or the animal was killed by hunters not in accordance with the biblical laws of kashrut, Jews are prohibited from eating the meat.

Bleeding

The Torah prohibits the consumption of blood. Jews do not eat blood because the life of animals (literally, the soul of animals) is contained in the blood. This only applies to the blood of birds and mammals, but does not apply to the blood of fish.

An egg that contains very little blood can be eaten. Also in accordance with kashrut good idea-Crack an egg into a glass or cup to check it is fresh and edible before adding it to the hot pan. This simple rule should be taken into account by all cooks, regardless of religion.

According to kashrut, the consequences can be serious - if you suddenly break a bloody egg into a heated frying pan or pan, this utensil becomes non-kosher. You can no longer cook kosher food on it.

If your recipe calls for multiple eggs, crack each one into a glass one at a time so you don't waste all the eggs unless the last one is kosher.

Ban on fats and nerves

Kashrut requires careful attention to cutting meat. The sciatic nerve and adjacent blood vessels cannot be eaten. The process of removing this nerve is time-consuming and not cost-effective, so most kosher meat producers simply sell the hindquarters to non-kosher butchers.

A certain type of fat that surrounds vital organs and the liver cannot be eaten. Kosher butchers also remove this part of the carcass.

According to some sources, scientists have found biochemical differences between this type of fat and acceptable fat around the muscles and subcutaneous fat.

Kosher vegetables and fruits

All fruits and vegetables are kosher, but there are a few caveats.

Wormholes and wormy fruits and vegetables are not kosher. Fruits and vegetables that are susceptible to this type of damage should be inspected to ensure they are free of wormholes and rot. Leafy vegetables, lettuce and greens, strawberries and raspberries should be carefully inspected.

In addition, there is a separate ban on grape products made by non-Jews. Wine is widely used in rituals of all ancient religions. For this reason, the use of wine and other grape products made by non-Jews was prohibited.

A true Jew should drink only “kosher” wines—that is, wines made by Jews.

Separation of meat and dairy products

There is a phrase in the Torah: “Do not boil a kid in its mother’s milk.” The Oral Torah explains that this passage prohibits eating meat and dairy products together. In addition, the Talmud prohibits cooking meat and fish together.

This, however, allows you to eat fish and dairy products together.

Also It is acceptable to eat dairy products and eggs together.

This division includes not only food, but also the dishes, pots and pans in which they are prepared, the plates and cutlery from which they are eaten, the dishwashers and sinks in which they are cleaned, and the sponges and towels used to dry dishes.

Kosher living conditions must include at least two sets of utensils - one for meat, the other for dairy products.

However, as we have already answered above, this strict and key prohibition does not find support in the form of a scientific and practical explanation. According to the latest scientific knowledge, combining meat and dairy products is not harmful from the point of view of a healthy lifestyle.

Kosher supplies

Utensils (pots, pans, plates, cutlery, etc., etc.) must be kosher. The cookware raises the kosher status of food cooked in it. So if you are cooking chicken soup in a saucepan, the saucepan becomes a utensil for meat.

Kosher status can only be transferred from food to utensils or from utensils to food in the presence of heat (including hot spices) or prolonged exposure to fire, so if you eat cold food in a non-kosher environment, this is not a problem. For example, for ice cream ( milk product) the dishes don't matter because it's cold.

This also means that you can use the same knife to cut a slice of sausage and cheese, but this is not the recommended procedure.

The clash of ancient laws with modern devices can be a comically serious problem. In theory, you need to have 2 dishwashers - for “dairy” dishes and “meat”. However, common sense in the modern interpretation of the Torah prevails and it is allowed to either have separate compartments for dairy and meat dishes in the “dishwasher”, or even simpler - run meat and dairy dishes in the dishwasher separately.

Kashrut certification

The task of maintaining kosher food greatly simplified by widespread kashrut certification. Products that have been certified kosher are marked with marks that are usually designated by rabbis or certified product organizations.

Kosher signs for food products.

An example of kosher certification for domestic pasta.

The certification process is not about “blessing” the food, but rather it is about looking at the ingredients used to prepare the food.

The processes by which food is prepared are also reviewed, and processing plants are periodically inspected to ensure that kosher standards are maintained.

Almost everyone who is planning to travel to Israel, or those who have already visited this country, have heard that food in Israel is kosher. Some believe that this is a special, dietary or separate meals. In fact, kosher food is food prepared according to the rules of kashrut.

Kashrut- a term in Judaism meaning the permissibility or suitability of something from the point of view of Halakha (the set of laws contained in the Torah and Talmud). In Judaism, the term kashrut is used not only in relation to nutrition, but is also used in other aspects of traditional life - from legal to everyday life.

Since ancient times, Jewish laws have strictly controlled every aspect of human life, this applies to food and methods of their preparation. The laws of kashrut state that Jews are forbidden to eat anything, and even permitted food must be prepared according to the rules.

What are these rules?

Animals:

Kosher animals have two characteristics: they must have cloven hooves and chew the cud. These are herbivores such as cows, sheep and goats. Many wild herbivores: moose, deer, gazelles, mountain goats, etc. also kosher. The Torah lists four types of animals that have only one of two signs of kosher: pig, camel, hyrax and hare - these animals are prohibited for food. An animal that is sick or killed during a hunt is not suitable for food. Fat near the stomach and intestines is forbidden, as is the thigh from which the sciatic nerve has not been removed (in memory of the forefather Jacob, whom an angel wounded in the thigh).
The laws of kashrut also apply to the process of slaughtering an animal. For meat to be fully kosher, it must meet certain requirements. A shochet (skilled carver) typically studies for many years to gain a general knowledge of Jewish law. Then he undergoes a special course for carvers, lasting about a year and ending with an exam. Only after this does he receive the right to slaughter the animal. The laws on shechita (animal slaughter) and testing an animal carcass for kosher are very numerous and complex, so only a person who has thoroughly studied them and received the appropriate diploma has the right to engage in this craft.

Bird:

The Torah does not define any signs for kosher birds, therefore only poultry, the kosher of which is confirmed by tradition, is eaten. These are chickens, turkeys, quails, ducks, geese and pigeons.

Eggs also have a sign of kosher: they must be from kosher birds, have different ends (one sharper, the other more rounded). Since blood is strictly prohibited for consumption, eggs that contain a blood clot in the yolk are unsuitable, but such eggs are not necessarily thrown away, but are simply freed of blood and eaten.

Fish:
Kosher fish have two characteristics: they have scales and fins. Only those fish species that have both of these characteristics at the same time are allowed.

All crustaceans (crabs, crayfish, lobsters, shrimp) and shellfish (octopus, oysters, squid) are non-kosher and prohibited for consumption.

Insects and amphibians:

Kashrut strictly prohibits eating insects (except locusts), amphibians and reptiles. This restriction requires careful selection and processing of herbs, vegetables, fruits, as well as flour and cereals.

The only exception to this rule is honey, a non-kosher insect product, which is allowed to be eaten because it (according to kashrut) is flower juice processed by a bee, and is therefore considered a product of plant origin, and not a waste product of the bee.

Beverages:

Basically, kosher beverages are associated with the consumption of wine. Since all the agricultural laws of the Torah are associated exclusively with the Land of Israel and do not apply in other countries, wine grown only in Israel, exclusively by religious Jews who observed all the rules of kashrut, is kosher.

Separately meat and dairy: this rule is one of the well-known rules of kashrut. It is prohibited to mix dairy and meat products: cook or eat them together. Because of this, a kosher kitchen must have separate utensils and, preferably, separate kitchen equipment for preparing meat and dairy.

In addition, the laws of kashrut establish the need for a time interval between eating meat and eating dairy.
Kosher food is associated not only with the food itself, but also with the utensils. All new utensils are kosher. Utensils can become non-kosher if non-kosher food was prepared or stored in them; such utensils can be made kosher by boiling them or calcining them over a fire. But this applies only to metal and glass dishes: dishes made of porcelain, wood or clay cannot be kosherized.

What explains such a set of rules for preparing and eating food? At the moment, there are several explanations for the commandment of kashrut:

Will of the Almighty: The fulfillment of the laws of kashrut is carried out solely as a sign of submission to the will of God.

Health (benefits of kosher food): observing the rules of kashrut is a sign of trust in God, who created the world, who gave humanity the Law in accordance with which to live. He knows better than anyone what is good and beneficial for a person’s spiritual well-being and physical health. Kosher food is traditionally considered healthier and safer than regular food, since the entire production process is strictly controlled and all technical and hygienic requirements are met.

Mercy (moral values): Cruelty to animals is expressly prohibited by the Torah. Hunting and killing animals for entertainment is prohibited. According to scientific research, “shechita” (slaughter of livestock according to the Torah) is one of the most humane methods of killing an animal. According to kashrut laws, any injured animal is no longer kosher. Therefore, the slaughterer kills animals in one motion to reduce pain to a minimum, while the animal loses consciousness in a split second.

Striving for Holiness: wherever kashrut is discussed, the Torah speaks of holiness. According to this view, the purpose of kashrut laws is to instill qualities such as self-discipline and self-restraint. By controlling his diet, a person learns to control his desires and passions and, thereby, grows spiritually.

Maintaining Unity: Kosher brings Jews together, no matter where they are. When a kosher-observant Jew travels to another city or country, he will look for a synagogue, a rabbi, and a community where he can get kosher food. Thus, a Jew who observes the laws of kashrut will never find himself alone in any city in the world where Jews live.

Because the kosher quality of foods cannot be objectively verified, some Jewish communities rely on the judgment of a rabbi, a recognized authority in the community, to determine kosher.

Religion is not only the observance of certain traditions, but also dietary rules. Kosher food is a term taken from Judaism and is commonly consumed by Jews, but has recently begun to appear in stores in many countries.

What does kosher food mean?

Kosher food is food prepared according to the laws of kashrut, which, in turn, is included in the list of rules of Halakha.

According to this code, dishes must be prepared in accordance with certain customs, and control over their preparation is carried out by Jewish organizations, which put their seal on the packaging.

What is kosher food

In general, kosher foods are divided into three groups:

"basar" - meat products;
“parve” - neutral;
“freebie” - dairy.

The very concept of “kosher” means that such food is healthy and suitable for consumption, which is why foods consumed by Jews can now very often be found on store shelves.

Kosher food: benefit or harm

Is kosher food healthy? Of course, it only has a positive effect on health, because it does not contain dyes, preservatives, stabilizers, GMOs or various drugs, and the packaging in which the products are stored is absolutely sterile.

As for the harm from Jewish kosher food, it was once stated by experts from the USA who compared such food with regular food. They managed to find out that the bird, cooked in the usual way, contains less harmful bacteria than those made kosher.

Kosher food: how to prepare meals

According to kashrut, you cannot mix milk and meat in one meal: the time interval between their consumption must be at least five hours. In addition, separate requirements are imposed on the method of slaughtering animals: only a specially trained person should do this, and before the meat products fall into the hands of the cook, the blood is pumped out of it by soaking.

It is strictly forbidden to consume meat from sick animals, and dairy and meat foods are prepared not only in different dishes, but also in different rooms. This is why Jewish families have two kitchens, but if this is not possible, you can cook on two stoves.

What food is considered kosher^

Kosher food: food list

To eat kosher, you need to know what foods are customary to eat in accordance with kashrut:

Meat: This includes beef, goat meat, as well as moose, giraffe, gazelle and sheep - i.e. animals that have cloven hooves and eat plant foods. Of those who do not have cloven hooves, hyraxes, camels and rabbits are allowed, and of non-herbivores, pork is allowed. The most important thing about such products is the absence of blood: according to Jews, those who ingest it can become aggressive and cruel. Eggs containing blood clots are also prohibited;
Bird: Owl, eagle, pelicans and hawks are prohibited because You can only eat homemade food: geese, ducks, chickens. The only exceptions are pigeons;
Eggs: they must have a special shape - be sharp at one end and rounded at the other. If both their ends are blunted, they cannot be eaten, because... it is likely that they belong to carrion-eating birds of prey;
Fish: It must have fins and scales. All seafood (octopus, shrimp, worms, etc.) is completely prohibited, because... they have neither one nor the other;
Milk only that which was obtained from kosher animals is allowed, otherwise it cannot be consumed;
Vegetables and fruits: There are no restrictions here, unless they are wormy or have come into contact with non-kosher products.

Kosher food: what to eat is kosher, halal and delicious

Non-kosher food: what is not kosher to eat

Kosher food: recipes

Recipe for herring mincemeat:

Divide the herring into fillets, soak it in milk for 40 minutes, then take it out and chop it;
Peel and remove seeds from the apple, grate it;
Boil eggs, three on a grater;
Finely chop the onion, grind the boiled potatoes in their jackets;
Mix everything, chop with a knife until it reaches a creamy consistency;
Add melted butter to the mixture and pepper;
Serve chilled.

Shakshuka recipe:

Cut a couple of sweet peppers into cubes, peel the tomatoes;
Fry in olive oil chopped in a frying pan onion, then add pepper and fry for 3 minutes, stirring occasionally;
Crush the garlic in a garlic press, mix with cumin, turmeric and chopped small pieces hot pepper, place everything in the pan for one minute;
Add tomatoes there, fry for 3 minutes;
Use a spoon to make a small hole in the vegetables and crack the eggs into it;
Salt and pepper, cook until the protein is cooked;
Before serving, sprinkle with herbs.

Charlotte recipe:

Peel the apples and cut them into cubes;
Beat the raw whites with a mixer, pouring sugar in small portions at the same time;
Add the yolks, melted margarine and vanillin, add flour, salt and baking powder;
Grease the mold with oil, pour a layer of dough into it, place apples on top and add the remaining mixture;
Place on the surface apple slices, grease with oil and sprinkle with cinnamon;
Bake for half an hour in the oven at 200 degrees.

Is kosher cuisine healthy: doctors' opinion ^

According to doctors, dishes prepared kosher are of great importance only from a religious point of view, but in medicine in general such products are not treated so categorically, arguing that the method of preparation and the ingredients themselves can affect health.

In the past, Jews faced many culinary challenges when traveling and flying, but now kosher food on airplanes is not uncommon, and some airlines provide it, so it is possible to comply with religious traditions and rules, even when you are far from home and unable to cook your own food.

Eastern horoscope for March 2019

Kashrut is a system of ritual rules that determine whether something meets the requirements of Halacha, Jewish Law. The laws of kashrut are based on the commandments of the Torah, as well as additional rules established by Jewish religious authorities, mainly in the Mishnah and Gemara, which together form the Talmud (Oral Torah).

Usually the term " kashrut"is used in relation to a set of religious regulations related to food, but it is also used in other aspects of traditional life - from legal (for example, the competence of witnesses) to everyday (choice of fabric) and ritual (tefillin, tzitzit).

Kashrut food

Kosher laws vary slightly among different Jewish communities. The greatest differences exist in the observance of Easter prohibitions. The rules of kashrut vary among different movements within Judaism, for example, for especially believers there are especially strict rules, the so-called glat kosher(Yiddish גלאַט כּשר - “simply/strictly kosher”).

Kosher meat

Animals that live on land

Only meat from animals that are simultaneously ruminants (strictly herbivorous) and artiodactyls (having cloven hooves). These are herbivores such as cows, sheep and goats, as well as: moose, gazelles, mountain goats, giraffes, etc.

The Torah lists four types of animals that have only one of the two characteristics of kosher. These are pig, camel, hyrax and hare. These animals are prohibited for food. Thus, pork is not kosher because the pig does not chew the cud, not because the pig is dirtier than other animals.

Birds

The Torah does not specify any characteristics for kosher birds. She simply rattles off a list of club birds. Among them are such as eagle, owl, pelican. Since today it is not possible to accurately identify all the bird birds listed in the Torah, only poultry that is traditionally kosher is eaten. These are chickens, ducks, geese, turkeys and pigeons.

Bird eggs must have different ends: one is sharper, the other is more rounded. The eggs of those bird species that have the same ends: either both sharp or both blunt, cannot be eaten (usually such birds are predatory or scavengers). Since blood is strictly prohibited for consumption, eggs that contain a blood clot are non-kosher.

Biblical animals whose names are unknown

The meaning of the names of some animals mentioned in the Pentateuch in connection with kashrut has not been precisely established by researchers. Among them: " anaka» , « letaa» , « homet», « tinshemet» , « hargol» , « hagav» , « solam».

Slaughter of livestock and poultry ( shechita) and koshering of meat

The laws of kashrut also apply to the process of slaughtering an animal. For meat to be completely kosher, it must meet several requirements:

There are also special laws for the ritual preparation of a knife with which an animal will be slaughtered - how to sharpen the knife, check that there is not the slightest chip on it, etc.; laws on where and how to cut (only with one movement and only the throat in the area of the carotid artery). Meat from properly slaughtered animals whose health has been irreparably damaged is not kosher.

The Torah prohibits eating blood. That's why the meat is soaked in water room temperature, and then placed on a special pickling board and sprinkled with coarse salt. Salt absorbs blood. After this, the meat is thoroughly washed.

Sho(y)het usually studies for many years in a yeshiva to gain a general knowledge of Jewish law. Then he undergoes a special course for carvers, lasting about a year and ending with an exam. Only after this does he receive the right to do shechita. The laws on shechita and testing an animal carcass for kosher are very numerous and complex, so only a person who has thoroughly studied them and received the appropriate diploma has the right to practice this craft.

A specialist who inspects the carcass of an animal intended for food is called mashgiach(Hebrew: משגיח‎, overseer). The mashgiach examines the carcass to determine whether there are signs of disease that would qualify the meat as treph. There are other professions related to kashrut, for example menaker(Hebrew מנקר ‎) - a person who cleans the back of the carcass from veins that are prohibited for food.

Kosher fish

"Fish" in in this case is an expanded concept that includes not only fish themselves, but also other animals living in the water. Fish, according to the laws of kashrut, is not meat, and therefore the rules regarding meat products do not apply to it. Fish is “parve” (from Yiddish פּאַרעװע, “neither milk nor meat,” “neutral”), that is, it can be eaten with both meat and dairy products. However, there is a tradition not to eat fish with meat.

Kosher fish, according to the definition of kashrut, have two mandatory characteristics: they have scales and fins. Kosher scales are not permanently attached to the body of the fish and can be easily separated if you run your fingernail over the fish. In case there is doubt about the presence of fins or scales in a fish, there are auxiliary signs: a kosher fish has gills, a backbone, and must spawn.

Honey production begins the moment a worker bee leaves the hive to collect nectar or pollen. The bee collects nectar in a bag located on its body and brings it to the hive. In the hive, nectar is passed from one bee to another, chewed and spat out several times. This way it is formed thick syrup, which contains large quantity protein and very little moisture. The worker bee pours the syrup into the cell of the honeycomb and then blows it with her wings. This makes the syrup even thicker. This is how honey is made.

Thus, despite the fact that from a strictly scientific point of view, nectar undergoes enzymatic biotransformation by secretions secreted in the crop of the honey bee, from the point of view of kashrut, honey is flower juice processed by the bee and is therefore considered a product of plant rather than animal origin.

Kosher drinks

Some varieties of vodka are trephine because they contain dairy additives (for example, Posolskaya vodka).

Easter kashrut

For products in factory packaging, in addition to the kashrut stamp, there must be a special stamp “ Kasher LePesach"("Kosher for Passover").

Chametz

On Pesach you cannot not only use, but also possess leaven (chametz).

Examples of kvass:

Any grains such as wheat, barley, rye, oats, or spelt that have come into contact with water or other liquids should be considered chametz because they may begin to ferment.
- Flour products: flour noodles, vermicelli, oatmeal, bread, cake, cookies, pastries, matzo and matzo dishes not prepared specifically for Passover.
- Cereal products: corn flakes, puffed wheat grains, crushed wheat, etc.
Malt Products: All malt and yeast products, vegetable extracts, mustard and other seasonings.
Drinks: beer, whiskey and others alcoholic drinks, malt vinegar and pickled products containing malt vinegar, fruit essences, glucose.

The rules regarding leaven may vary among different Jewish communities. Thus, Ashkenazim prohibit the food and consumption of the so-called. kitniyot: products containing legumes, rice, and similar products such as peanuts, etc. There are different customs regarding different vegetable oils, such as soybean oil and corn oil.

Opinions on the meaning of kashrut

The benefits of kosher food

According to this opinion, the Creator, who created the world, gave humanity a Law in accordance with which to live. He knows better than anyone what is good and beneficial for a person’s spiritual well-being. Just as if a doctor gives a patient certain medicines or prescribes a diet, the patient will follow the doctor's instructions without even understanding their meaning. The patient understands that the doctor knows better what kind of treatment is needed, and takes the prescribed medications, even if he has no idea how exactly they work.

Striving for Holiness

According to this view, the purpose of the laws of kashrut is to instill qualities such as self-discipline and self-restraint, and to elevate the act of eating from an animal level to a highly organized and conscious one.

Thus, the laws of kashrut are part of the system of commandments of the Torah, by following which a person learns to control his desires and passions and, thereby, grows spiritually.

Preservation of national self-identification

Many kashrut laws are intended to limit contact with non-Jews. For example, many types of food are considered treasury only because they were prepared by non-Jews. Grape wine food prepared by non-Jews is also prohibited.

These “inconvenient” laws serve as a barrier, a barrier to contacts that could ultimately lead to marriage with a non-Jew, which is a serious violation of the Torah. Kashrut also brings Jews together wherever they are. When a kosher-observant Jew travels to another city or country, he will look for a rabbi and a community where he can get kosher food. And in the synagogue, the Jew meets even more new friends who share his views and moral values. Thus, a Jew who observes the laws of kashrut will never find himself alone in any city in the world where Jews live.

When someone in a non-kosher restaurant orders beef steak instead of pork chops, trying to keep kosher, I no longer laugh at him. This person's choice may indicate an attempt to give up non-kosher pork... If he refuses butter and does not dilute his coffee with milk after meat, I respect this man even more, because he obviously remembers the commandment of Kashrut “DO NOT BOIL A CALF IN THE MOTHER’S MILK”... And if he generally prefers fish to meat, I see in him a man who is seriously trying to live according to God's commandments

R. Zalman Schachter, “The State of the Jewish Faith”

Moral values

According to this approach, the purpose of kashrut laws is to

reduce to a minimum the number of animals that can be killed;
kill animals in the most painless way;
to cultivate an aversion to shedding blood.

Cruelty to animals is expressly prohibited by the Torah. Hunting and killing animals for entertainment is prohibited. Animals can only be killed for food, medical research, etc. Shekhita(slaughter of livestock according to the Torah) is one of the most humane methods of killing an animal. According to kashrut laws, any injured animal is no longer kosher. Therefore, animals should be killed quickly - with one blow, in order to reduce pain to a minimum. The tools used by the carver (knife, ax) must be sharp. The animal loses consciousness in a split second.

The Torah also prohibits eating blood. This explains the special laws of slaughtering livestock, soaking and salting meat, ensuring the removal of blood. Thus the Torah teaches not to be cruel.

It is surprising that none of the Israelis’ neighbors shares their absolute ban on drinking blood. Blood is looked at as a food product... Blood is a symbol of life. According to the laws of Judaism, a person has the right to maintain his life by eating only minimum quantity living matter... Man has no right to encroach on “life” itself. Therefore, blood - life - must be symbolically "returned to God" - the meat must be bled before cooking.

Jacob Milgrom, professor at the University of Berkeley

Objectivity and brands of kashrut

The product packaging may have several seals from authorities that verify kosher. This is done to cater to all market segments.

From all of the above, it follows that kashrut is a hermeneutic set of subjective judgments, and it cannot be confirmed by objective laboratory research. Therefore, many religious people do not rely on kashrut licenses from government agencies such as the Chief Rabbinate in Israel or the New York State Board of Kosher, or large organizations such as the Orthodox Union, but prefer licensing from a rabbi they know or is revered in their community.

Since the 1950s, there has been a generally accepted international trademark for kosher food products - the letter "TO" in a circle - confirming the kosher nature of the product. The packaging may have several seals and branding marks. This means that manufacturers took care to obtain a kashrut license from various authorities in order to satisfy all possible market segments. In Israel, in 1977, all major supermarket chains removed non-kosher products from their shelves. In the Israel Defense Forces, only kosher food is required.

Kosher Market

Currently the market kosher products has become a huge business. In the USA alone, the annual market turnover is, according to various estimates, from 50 to 150 billion dollars. According to Food Industry News magazine, the market for kosher products is actively expanding, winning large segments of non-Jewish consumers.

According to Kosher Today magazine, among the 11 million Americans who choose kosher foods, only one million are Jewish. Kosher products are consumed not only by devout Jews, but also by other categories of consumers: vegetarians, Seventh-day Adventists, Muslims, people with allergies to lactose or gluten, and many other categories of consumers.

Kosher Today magazine reported in early 2002 that the U.S. kosher food market is growing 5.9% annually, and kosher restaurant sales are growing by more than 10%. Other reports put the market growth at about 15% per year.