Kashrut

Kashrut, the Jewish dietary laws, dictate what foods Jews may consume and how these foods should be prepared. The term "kosher" is derived from the Hebrew word "kashér" meaning "fit" or "proper." While the rules are indeed extensive, they can generally be summarized as requiring the consumption of only specific types of mammals, birds, and fish that meet particular criteria, forbidding the mixing of meat and dairy, and classifying foods into categories of meat, dairy, or pareve (neither meat nor dairy).

The origins of these laws are found in the Torah, particularly in the books of Leviticus and Deuteronomy. Over time, these principles have been expanded upon in the oral law and rabbinical literature. Various theories exist as to the reasons behind these laws, ranging from tests of obedience to practical, philosophical, and even hygienic considerations.

Today, numerous kashrut certification agencies ensure that products, manufacturers, and restaurants adhere to these dietary laws. A hechsher symbol on packaging often signifies that the food is kosher.

These laws are comprehensive and include prohibitions against consuming certain animals, rules on how meat should be prepared (such as through shechita, or ritual slaughter), and requirements to keep meat and dairy separate. Additionally, there are specific agricultural regulations, especially in Israel, that influence whether certain produce is considered kosher.

Kosher foods have become a significant market segment. Many food companies seek kosher certification to broaden their consumer base, as the cost of obtaining certification is relatively low. Furthermore, the concept of "kosher" has transcended food, being applied to other items like kosher cell phones.

Adherence to kashrut varies among individuals. Some Jews follow all the dietary laws meticulously, while others may observe only certain aspects or avoid specific prohibited foods. In everyday language, "kosher" has also come to mean something that is proper or legitimate.