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Comprehensive Guide to Kashruth
Kashruth: An Overview
The Hebrew word kosher means fit or proper as it relates to dietary (kosher) laws. It means that a given product is permitted and acceptable.
The sources for the laws of kashruth are of Biblical origin and expounded in Rabbinic legislation, through which the Rabbis interpreted, or added preventative measures to the Biblical regulations. These laws are codified in the Shulchan Aruch (Code of Jewish Law), and are discussed in the ancient, medieval, and contemporary writings of the Rabbis.
The laws of kashruth are complex and extensive. The intention of this guide is to acquaint the reader with some of the fundamentals of kashruth and provide an insight into their practical application. Given the complex nature of the laws of kashruth, one should consult an Orthodox Rabbi when a question involving kashruth arises.
Though an ancillary hygienic benefit has been attributed to the observance of kashruth, their ultimate purpose and rationale is simply to conform to the Divine Will as expressed in the Torah.
Not too long ago, most food products were made in the family kitchen, or in a small factory or store in the community. It was easy to inquire if the product in question was reliably kosher. If rabbinical supervision was required, it was attended to by the rabbi of the community, who was known to all. Today, industrialization, transcontinental shipping and mass production have created a situation where most of the foods we eat are treated, processed, cooked, canned or boxed commercially in industrial settings which are likely to be located hundreds or thousands of miles away from home. Furthermore, it is often impossible to tell from the label what ingredients or processes have actually been used. This last assumption is based on the following facts:
A. The law does not always require listing ingredients or all ingredients used, especially when used in relatively small amounts or in amounts less than the law requires to be listed on the package.
B. The consumer has no way of knowing if the ingredients listed are derived from non-kosher animals or other non-kosher sources, or if the machinery used was not kosher because it was also used to process non-kosher products.
C. The technical name of the ingredients printed on the label may not be adequate to inform the consumer of what is actually being used, and if it is or is not kosher. (See Guide to Common Food Ingredients)
D. The use of general ingredient terms such as 'spices', 'flavors', is as good as no information at all.
Because we all have the tendency to take for granted that certain products are kosher even if they do not carry reliable kashruth supervision, the consumer is urged to be mindful that:
A. Because of the complicated and intricate nature of food production, foods which we consider "obviously kosher" may not be kosher at all, and may require rabbinic supervision and approval.
B. Some ingredients which we might believe are simple, such as 'chocolate flavor' might be made up of over 30 separate ingredients.
C. Before eating ask yourself, "Is There a Kashruth Problem?"
Please note: The following outline explains the basics of a much more detailed set of laws that govern Kashruth. Proper implementation of these rules is achieved only by close consultation with a kashruth expert.
The laws of kashruth originate in the Bible, and have been observed by Jews for over 3,300 years. There are three categories of kosher food - meat, dairy, and parve.
1. Meat - For an animal to be kosher, it must have split hooves and it must chew its cud. (Examples: cow, goat, lamb.) Non-kosher animals include pig, camel, and rabbit. Fowl such as chicken, turkey, certain duck, and certain goose are kosher. Animals and fowl must be slaughtered by a specialist (a shochet) and then soaked and salted to remove the blood. All carnivorous (meat-eating) animals and fowl, and the blood of all animals and fowl, and any derivatives or products thereof, are not kosher.
2. Dairy - Milk and milk products (cheese, cream, butter, etc.) of a kosher animal are kosher and dairy. These may not be eaten in combination with meat or fowl.
3. Parve - Foods that contain neither meat nor dairy ingredients are termed "parve," which indicates a neutral state. All fruits, grains, and vegetables in their natural state are kosher and parve. Fish that have fins and scales are kosher and parve. Some examples are salmon, flounder, and halibut. Examples of non-kosher fish are shark, sturgeon, catfish, and swordfish. All reptiles, shellfish, and underwater mammals, and most insects, are not kosher. A parve item can become dairy when it is cooked together with a dairy food; it becomes meat when cooked with meat. (Example: vegetables produced together with meat may not be eaten with dairy and are no longer parve.)
The seperation of Meat and Dairy
The Talmudic requirement to separate meat and dairy products applies not only to food, but also to the utensils used for storing, preparing, and serving these foods. Therefore, completely separate sets of pots, dishes, cutlery, etc., are standard in a Rabbinically kosher kitchen. There is a waiting period after eating meat before eating dairy, six hours in most communities. The waiting period also applies to foods that have been cooked with meat. A similar waiting period applies after eating hard cheese before eating meat. It should be noted that although fish is neither meat nor dairy, fish and meat may not be eaten together. Kosher food produced on machinery previously used for non-kosher food may be rendered non-kosher. Keep in mind, this is tradition.
Kashering
The traditional process of making vessels, utensils, dishes, ovens, and sinks kosher is called kashering, or kosherizing. It is sometimes possible to make non-kosher equipment kosher. This is done under the watchful eye of a rabbi who is versed in the procedure, the nature of which will vary depending on the kind of equipment that is involved.
Pesach
Pesach, the eight-day holiday that commemorates the Exodus of the Jewish people from bondage in Egypt to freedom and nationhood, involves a unique set of kosher laws. No leavened products may be consumed on Passover. Certain grain products and their derivatives, although kosher the rest of the year, may not be consumed during Pesach. In addition, in many communities, legumes are not permitted on Pwsach. The equipment used for production of Kosher for Passover items must also be Kosher for Passover. The Sephardim have a different set of regulations for this holiday.... once again, all of this is largely based on tradition.
Wine
A special rule governs the production of wine. Even if all the ingredients in wine are of kosher origin, it is kosher only if production was done exclusively by Thorah-observant Jews. The making of kosher wine can involve a significant investment of time and expense, with equipment being kashered from previous production runs and a trained team of Thorah-observant Jews stepping in to supervise the production of the kosher wine.
For the purpose of stocking your own kitchen, please find the following web addresses useful...........www.koshermeat4u.com,......
www.mykoshermarket.com......
www.kosher.com......
To check the certification of widely available goods, please go to,..
http://www.kosher.co.il/
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