What Are the Jewish Kosher Food Laws?
The laws of kashrut (keeping kosher) are many and varied, but learning the basics is not difficult. The laws come from the Torah, although they have been interpreted and clarified by rabbis over the past 2,000 years.
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Warning
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This article only touches the surface of the laws of kashrut. If you are interested in keeping kosher, a rabbi or another observant Jew can help guide you with more practical advice.
Mammals
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In Leviticus 11:3, it states: "Among mammals, you may eat any that has cloven hooves and chews its cud." Thus, cows are kosher and pigs are not.
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Fish
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To be kosher, a fish must have fins and scales. That means that most commonly eaten fish (e.g., salmon and cod) are kosher, while all shellfish are not.
Birds
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The Torah provides a list of birds that may not be eaten (such as ravens, eagles and herons), but allows for any bird not on the list to be eaten.
Fruits and Vegetables
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All fruits and vegetables are kosher, although they need to be washed well and checked carefully for tiny bugs. (This is primarily an issue for vegetables like lettuce and broccoli, which provide numerous hiding spots for insects.)
Preparing Foods
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Mixing milk and meat is prohibited in Judaism, to the extent that observant Jews have separate dishes and cookware for meat and dairy foods. This prohibition comes from Exodus 23:19: "Do not cook a kid (young animal) in its mother's milk."
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