It's important to understand the true meaning of "Kosher".
The technical definition of glatt kosher is meat from animals with smooth or defect-free lungs. However, today the term glatt kosher is often used informally to imply that a product was processed under a stricter standard of kashrut.
The task of keeping kosher is greatly simplified by widespread kashrut certification. Products that have been certified as kosher are labelled with a mark called a hekhsher (from the same Hebrew root as the word "kosher") that ordinarily identifies the rabbi or organization that certified the product.
The symbols at right are all widely-accepted hekhshers commonly found on products throughout the United States. These symbols are registered trademarks of kosher certification organizations, and cannot be placed on a food label without the organization's permission.
There are other rules to be followed for anything to be considered kosher food. To make identification easier on the consumer, kosher food is often identified as such by its kashrut certification on the food's package. Kashrut certification is generally indicated by an identifiable symbol that includes the letter K, or by the word pareve, which means the food is neither dairy nor meat, but rather neutral.
Kreplach, cholent, kugel, latke, and kishka are all traditionally Jewish foods, but if they are not prepared in accordance with kashrut, they will not be kosher food.
The rabbi's role is to decide questions of Jewish law. In the area of kashrus, there are hundreds of details that must be met, and thousands of questions that must be answered.
|
Print Friendly
Add Comment
Send To Friend
