Kosher Foods List

The laws of kosher foods (kashrut) are complex. Kashrut is derived from Biblical laws concerning the Israelites' proper behavior in relation to their God, and these laws have been interpreted over time by rabbinic authorities. Food that is not kosher is considered "treif," and the food that Jews are permitted to eat must be rigorously checked. Kosher products can be identified with a stamp from a rabbinic authority ("hechsher"). Any processed or packaged food must have a hechsher, because kosher foods must be processed with kosher equipment and free of treif ingredients.

Meat and Poultry

Beef, lamb, goat, chicken, turkey, duck and goose are commonly eaten meats that are kosher. Other kosher meats include addax, antelope, bison, venison, gazelle, giraffe and ibex. All meat must be prepared according to kosher laws. A certified "shohet," or ritual slaughterer, must kill the animal so that it dies instantly. All internal organs must then be inspected for blemishes that could determine the animal non-kosher. This process is known as "bedika," or inspection. Because it is forbidden to consume blood, the blood must be drained entirely before packaging. The process of making meat kosher is done under rabbinic supervision.

According to kashrut, dairy products, utensils and cooking equipment must remain separate from those of meat. Milk must be obtained from kosher animals. In the U.S. all cow's milk is considered fit for consumption. Some Jews, however, will only consume dairy products made from "cholov Yisroel"--milk produced under rabbinic supervision. Cheese must have a stamp of kashrut certification, as some cheeses are made with non-kosher or non-dairy ingredients, like rennet.

Fish that are deemed kosher must have fins and scales. Shellfish is prohibited. While fish do not need to undergo the procedures that meat does, packaged or ground fish should have kosher certification. This guarantees that the fish has been prepared with kosher utensils and equipment. Fish is considered "pareve," which means it can be eaten with a meat or a dairy meal. However, fish may not be eaten directly with meat.

Eggs, like fish, are pareve. However, they must come from kosher birds and be checked for blood spots. If a blood spot is found, the egg should be discarded.

Fruits and vegetables are uniformly kosher. Due to the prohibition against consuming insects, all fruits and vegetables must be checked. Lettuce, for instance, should be washed leaf-by-leaf. For instructions on effective checking, see Resources.

Bread requires kosher certification, as ingredients and equipment may not be kosher. Since bread is often consumed with meat meals, kosher breads are pareve--made without dairy or meat products.

Most coffee, beer and alcohol do not need kosher certification. Liqueurs and beverages containing flavorings are not considered kosher unless they have certification. Wine and juices must be prepared according to kosher methods. For a comprehensive list of certified and non-certified kosher drinks, see Resources.