A comprehensive guide to the Torah's dietary laws — which foods are permitted, how they are prepared, and the spiritual meaning behind keeping kosher.
Kashrut (כַּשְׁרוּת) is the body of Jewish law dealing with food — what Jews may eat and how that food must be prepared and consumed. The word comes from the Hebrew root כ-ש-ר meaning "fit" or "proper." Food that meets these standards is called kosher (כָּשֵׁר).
The basis of kashrut is found in the Torah, primarily in Leviticus 11 and Deuteronomy 14. The Talmud and later halachic authorities elaborated extensively on these laws. Keeping kosher is one of the foundational observances of Jewish life and connects the most mundane act — eating — to holiness and divine service.
The Baal Shem Tov, founder of Chassidism, taught that the food we eat affects our soul. Consuming food that is spiritually "unfit" can dull one's sensitivity to holiness. This gives kashrut not just legal but deeply spiritual significance.
One of the most well-known aspects of kashrut is the complete separation of meat and dairy. This is derived from the verse "Do not cook a kid in its mother's milk" (Exodus 23:19), which appears three times in the Torah — hinting at three prohibitions: cooking, eating, and benefiting from meat and milk together.
In practice, this means:
This separation transforms the kitchen into a space of mindfulness and intentionality.
Not all animals are permitted for consumption. The Torah defines specific signs of permissibility:
Land animals must have completely split hooves AND chew their cud (ruminate). Both signs are required. Permitted animals include cows, sheep, goats, and deer. Pigs have split hooves but do not chew their cud — they are not kosher. Camels chew their cud but do not have split hooves — also not kosher.
Fish must have both fins and scales. Salmon, tuna, carp, and herring are kosher. Shellfish (shrimp, lobster, crab), catfish, and swordfish are not kosher.
Birds: the Torah lists forbidden bird species. Permitted birds include chicken, turkey, duck, and geese. Birds of prey are forbidden.
Insects are generally forbidden. Fruits and vegetables must be checked for insect infestation.
A hechsher (הֶכְשֵׁר) is a kosher certification symbol appearing on packaged foods, indicating that a qualified rabbinical authority has supervised the production process and verified that all ingredients and processes meet kosher standards.
Common hechsher symbols include the OU (Orthodox Union), OK, Star-K, and many regional certifications. In Israel, the Rabbanut (Chief Rabbinate) provides general supervision, while Chabad and other groups maintain their own stricter standards (mehadrin).
When purchasing packaged food, look for a reliable hechsher symbol. Be aware that some symbols marked "K" alone may not be verified by a recognized authority.
Shechita (ritual slaughter) is also required for kosher meat. A trained, G-d-fearing slaughterer (shochet) performs the act with a perfectly sharp knife in a way that minimizes animal pain. The blood must then be removed through salting or broiling, as the Torah forbids consuming blood.
Chabad Chassidim follow the stringent standards of Beis Yosef shechita (a particularly high standard of ritual slaughter), as established by the Alter Rebbe in the Shulchan Aruch HaRav. This means Chabad chassidim use specific kosher meat designated as "Beis Yosef" or "Chalak."
Key Chabad kashrut practices include:
Chabad Houses worldwide maintain full kosher kitchens and can assist anyone who wants to begin keeping kosher. At Chabad Park Hadera, our rabbi can guide you through the process of kashering your home kitchen.
Kosher (כָּשֵׁר) means "fit" or "proper" in Hebrew. Food is kosher when it meets all the requirements of Jewish dietary law — the right type of animal, slaughtered and prepared correctly, with meat and dairy kept completely separate.
No. Pork is not kosher because pigs have split hooves but do not chew their cud — they only exhibit one of the two required signs of a kosher land animal. This is explicitly stated in the Torah (Leviticus 11:7).
The Torah states three times "Do not cook a kid in its mother's milk," from which the rabbis derived that meat and dairy may not be cooked together, eaten together, or otherwise combined. Chabad also understands this as a spiritual practice that adds holiness to the act of eating.
A hechsher is a kosher certification symbol from a rabbinical authority appearing on food packaging. It confirms that the food and its production process have been inspected and approved as kosher. Examples include the OU circle-U symbol and the OK symbol.
No. Wine requires special supervision because of historical laws related to wine used in idol worship. Kosher wine must be produced by Shabbat-observant Jews from grape pressing through bottling. Chabad generally uses mevushal (cooked) wine, which maintains its kosher status even if handled by non-observant Jews.
Yes, if the restaurant has valid kosher certification (a hechsher). Without certification, you cannot rely on the kitchen being kosher. Many cities have kosher restaurants; Chabad centers often maintain kosher kitchens and can point you to certified establishments nearby.
The Rebbe taught: "When you help another Jew study Torah, it is as if you studied it yourself."
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