The tenets of Kashrus (kosher dietary laws) are rooted in both the Written and Oral Torah. In the post-Biblical era, Rabbinic scholars elaborated upon these foundational laws, providing necessary details, explanations, and structure. Together, these laws determine which foods are acceptable and conform to the Jewish Code.

The term “kosher” is an adaptation of a Hebrew word meaning “fit” or “proper.” It refers specifically to foodstuffs that meet the strict dietary requirements of Jewish Law.

Determining whether food is kosher depends on two primary variables: the source of the ingredients and the status of the production equipment. Kosher certification serves as a guarantee that a product meets kosher standards by rigorously verifying these two criteria.

A common misconception is that “kosher” implies a Rabbi has blessed the food. There is no truth to this. While Jewish ritual requires reciting a blessing before eating, no blessing can retroactively make food kosher if it does not already meet the required standards.