Kosher Food List: What is Kosher? - A RESTAURANT Guide

Table of Contents

1. What does Kosher mean?
2. List of Kosher Foods
3. Foods that are Forbidden
4. A Kosher Kitchen & Menu
5. Frequently Asked Questions

As the demand for diverse culinary options grows, ensuring that you can cater to kosher customers is an opportunity for food operators and restaurant businesses. Understanding what kosher is, how to navigate its restrictions and guidelines, and how to prepare kosher meals are all vital elements to meet the needs of kosher consumers and expand their customer base.

What does Kosher mean?

“Kosher” means “fit” or “proper” in Hebrew, and it’s used to signify what is permissible to eat to observant Jews. To be considered kosher, a food product or ingredient must meet the specific criteria outlined in Jewish dietary laws, also known as kashrut. These laws are based on specific ethical and religious principles that emphasize the importance of animal welfare and high food safety standards.

Kosher Rules

• Slaughter: Kosher animals must be slaughtered according to a specific process called “shechita.” The process involves a ritual slaughter that’s quick and humane and minimizes suffering
• Separation: Meat and dairy products cannot be eaten or cooked together. This extends to using separate utensils, dishes and cooking surfaces for meat and dairy
• Inspection or Supervision: Food facilities and ingredients must be inspected and certified kosher by a rabbi or recognized certification agency
• Forbidden foods: Blood is considered non-kosher. Certain animals, seafood and other ingredients are also prohibited, such as shellfish, pork, and insects

3 Main Kosher Categories

The 3 main categories of kosher are meat (fleishig), dairy (milchig), and pareve. Foods in the meat, or fleishig, category include all types of meat from kosher animals, such as beef, lamb and poultry, that have been slaughtered under kosher laws.

Dairy, or milchig, includes dairy products made from kosher animals, such as milk, cheese and yogurt, and any product containing them. The key principle is to make sure dairy and meat remain separate.

Pareve includes any kosher food that’s not considered meat or dairy. These foods are considered neutral and can be eaten with either meat or dairy. This includes all fish, eggs, vegetables, fruits, grains and legumes. Some processed foods may also be pareve, but they must be labeled as such.

List of Kosher Foods

Animals

According to dietary laws outlined in the Torah, only certain animals are considered kosher. The two main characteristics of kosher animals include animals with cloven hooves and animals who chew their cud (ruminate).

Animals with cloven hooves must have two separate hooves on each foot, which helps to ensure the animal has a digestive system that can extract nutrients from food. This is seen as a sign of being fit for consumption.

Animals must chew their cud, which is a process of regurgitation and rechewing partially digested food. This also helps to ensure the animal has a healthy digestive system.

Kosher animals include:

• Land animals: Cows, sheep, goats, deer, buffalo, antelope, giraffe, bison
• Birds: Chickens, turkeys, ducks, geese, pigeons
• Fish: Salmon, tuna, tilapia, cod, halibut

Animals that don’t meet these criteria are considered non-kosher.

Fish

Only certain types of seafood are considered kosher. To be considered kosher, the fish must have both fins and scales. Examples of kosher fish include tuna, tilapia, cod, halibut, salmon and haddock.

Shellfish, such as shrimp, crab and lobster, are not kosher because they lack scales.

Dairy

Kosher dairy products must only come from kosher mammals, those who have cloven hooves and chew their cud. Kosher dairy products must be produced under kosher supervision, by either a rabbi or another certified kosher authority. Kosher dairy cannot be contaminated with any meat or meat derivatives.

Kosher dairy foods include:

• Milk
• Cheese
• Yogurt
• Butter
• Ice cream
• Cream cheese

Fruits & Vegetables

Most fruits and vegetables are considered naturally kosher; however, there are things to keep in mind.

Fruits and vegetables must be free from any contamination with non-kosher substances, such as insecticides. Insects are also non-kosher, so there must not be any insects within the fruit or vegetables.

Fruits and vegetables that are processed or prepared using non-kosher ingredients or equipment can lose their kosher status. This is why it’s important to label produce as kosher or to purchase from a store with a reliable kosher certification.

Nuts & Honey

Nuts and honey are generally considered kosher, but there are still a few things to keep in mind.

Most nuts are naturally kosher, including almonds, cashews, peanuts, pecans, walnuts and hazelnuts. However, nuts that are roasted or processed with non-kosher ingredients or equipment are not considered kosher, so labels on packaged nuts can help ensure they are certified kosher.

Honey from bees is generally considered kosher, but honey cannot be combined with any non-kosher ingredients or additives. It can sometimes be difficult to determine the origin of honey, so many kosher consumers choose to only eat honey that is certified kosher.

Wine

Wine is considered kosher, as long as it’s produced following kosher guidelines, such as being processed according to kosher regulations.

• Production: The entire winemaking process, from crushing grapes to bottling, must be overseen by a Sabbath-observant Jew. No non-kosher ingredients or additives, such as non-kosher finings or clarifiers, can be used. Many kosher wines bear a certification mark to indicate that they meet these requirements
• Equipment: All winemaking equipment, such as barrels, tanks and hoses, must be kosher. If the equipment has been used for non-kosher wines or other non-kosher products, it may need to be properly cleaned and kashered (made kosher) before making kosher wine
• Supervision: The wine production must be supervised by a rabbi or another certified kosher authority. There are different levels of kosher supervision for wine. The highest level is Cholov Yisroel, which means that the wine was produced under the supervision of a rabbi from the time of grape picking to the time of bottling
• Sabbath and Festivals: The winemaking process should not violate the laws of Shabbat (the Sabbath) or Jewish festivals

General

Processed foods can be considered kosher, but only if they have a kosher certification symbol.

All ingredients in the processed food must be kosher. This includes everything from the main ingredients to the additives and preservatives. Non-kosher ingredients, such as pork products, shellfish and gelatin made from non-kosher animals, cannot be used.

The processed food must be made under the supervision of a rabbi or another certified kosher authority, and the equipment used must be kosher and free from any non-kosher residues.

Foods that are Forbidden

Several types of foods are forbidden and non-kosher, based on the dietary laws outlined in the Torah.

• Land Animals: Animals that do not have cloven hooves or chew their cud are not kosher. Animals that are forbidden include pigs and camels. Pork and pork products, such as ham, bacon and sausage, are not kosher
• Seafood: Shellfish, such as shrimp, crab and lobster, are not kosher, as they do not have both scales and fins. Catfish, eel, oysters and clams are all forbidden
• Birds of Prey and Scavengers: Birds of prey and scavengers, such as eagles, vultures and certain types of owls, are generally not considered kosher
• Insects: Most insects are not kosher. Fruits and vegetables that may contain insects must be inspected and cleaned to remove any non-kosher insects
• Mixing Meat and Dairy: It is forbidden to consume a mixture of meat and dairy products. Not only must meat and dairy be separated in eating, but also during cooking and serving
• Blood: Consuming blood is forbidden. This includes blood found in meat and blood products. Meat must be properly drained of blood before it is considered kosher
• Certain Parts of Animals: Certain parts of kosher animals, such as the sciatic nerve and certain fats, are non-kosher
• Crossbreeding: Crossbreeding certain species of animals or plants is non-kosher. For example, a hybrid between a kosher animal and a non-kosher animal is not considered kosher

The goal of kosher dietary laws is to promote a healthy and spiritually meaningful way of eating. Kosher guidelines emphasize cleanliness, ethical treatment of animals, and adherence to religious principles.

A Kosher Kitchen & Menu

Kosher Menu Symbols

Kosher kitchen symbols and menu symbols are used to indicate that food items or kitchen facilities comply with kosher dietary laws. These symbols are typically provided by kosher certification agencies and are widely recognized within the Jewish community.

• Star-K: The Star-K is a well-known kosher certification agency. Their symbol is a star with the letter "K" inside it.
• OU (Orthodox Union): The OU is one of the largest and most widely recognized kosher certification agencies. Their symbol consists of the letter "O" inside the letter "U."
• Kof-K: The Kof-K symbol is used by the Kof-K Kosher Supervision agency. It features the letter "K" inside a circle.
• CRC (Chicago Rabbinical Council): The CRC provides kosher certification, and their symbol includes the letters "CRC" inside a circle.

Kosher Food Prep: Things to Remember

In kosher food preparation, there are specific guidelines that must be followed in adherence to Jewish dietary laws.

Kitchen rules are vital – especially separating meat and dairy, avoiding cross-contamination, and ensuring the cleanliness of utensils and surfaces. Separate sets of cookware, dishes, utensils and even dish towels should be used for meat and dairy. Some kosher consumers also choose to use separate sinks for meat and dairy. All ingredients used in kosher food preparation must be kosher.

Fruits and vegetables must be thoroughly washed to remove any insects or insect parts. Any produce found to contain insects or insect parts must be removed and discarded. Blood must be properly drained from all animals, as blood is non-kosher.

During Passover, additional regulations come into play, such as removing chametz (leavened products) from the kitchen and utilizing special Passover-approved ingredients.

On Shabbat, the observance of Sabbath laws requires careful planning and preparation, as traditional practices prohibit cooking on this day. This prompts the need for pre-cooked or reheatable meals.

The presence of a Mashgiach, a kosher supervisor, is often essential in commercial kitchens to oversee and ensure compliance with kosher standards throughout the food preparation process.

Even if a kitchen is not fully kosher-certified, you can craft dishes per kosher principles, known as kosher-style cooking. Many non-kosher dishes can be adapted to be kosher by substituting ingredients or cooking methods.

Frequently Asked Questions

Are eggs kosher?

Yes, eggs from kosher birds are generally considered pareve, which is kosher. However, some people may choose to purchase eggs with a reliable kosher certification to make sure the eggs meet all kosher requirements.

Is butter kosher?

Butter itself is not inherently non-kosher, it’s only forbidden when it contains non-kosher ingredients or is processed on non-kosher equipment. If there is any cross-contamination with dairy utensils or equipment used for non-kosher products, it’s non-kosher. Certified kosher butter is available and is made per kosher guidelines and standards.

Is olive oil kosher?

Olive oil can be non-kosher if it is not produced according to kosher regulations or contains non-kosher additives. Generally, olive oil is considered kosher.

Is a vegan diet kosher?

A vegan diet can be kosher if all ingredients are certified kosher and prepared according to kosher guidelines. A vegan diet can align with kosher principles, especially if it avoids mixing meat and dairy. Vegans who also follow kosher dietary guidelines may incorporate kosher-certified vegan products to meet their dietary requirements. But they should still be mindful of the separation of meat and dairy, even in plant-based dishes.

What makes a pickle kosher?

In the strictest sense, a pickle doesn't need to be anything special to be considered kosher. As vegetables are naturally kosher, as long as they haven't come into contact with anything non-kosher, they're good to go.

However, some specific ingredients and preparation methods used in pickle-making might not be kosher according to certain interpretations of Jewish dietary laws. For example, using vinegar derived from non-kosher grains or animal products would make the pickles non-kosher.

More commonly, "kosher pickle" refers to a particular style of dill pickle.These pickles are:

• Naturally fermented in a brine made with kosher salt, garlic, dill and other spices. This fermentation process gives them a tangy, sour flavor
• Made with kosher salt, which is a coarse salt that has been certified to meet specific kashrut requirements

It's worth noting that not all pickles are kosher, and the label "kosher" on a pickle jar indicates that the product has been prepared following the specific dietary law guidelines. Some pickles may be labeled as "kosher-style," which means they are made using a preparation method similar to kosher pickles, but may not be considered truly kosher.