Hebrew: “fitness,” or “kosher state”, ) also spelled Kashrut, or Kashrus, Hebrew Kashrūt, in Judaism, regulations that prohibit the eating of certain foods and require that other foods be prepared in a specified manner. The term also denotes the state of being kosher according to Jewish law. Most prescriptions regarding kashruth are found in the biblical Leviticus, Deuteronomy, Genesis, and Exodus. Efforts have been made to establish a direct relationship between these laws and health, but for observant Jews no other motive is required than that God has so ordained them. Though Reform Jews regard kashruth as no longer meaningful, they may observe the laws out of deference to observant guests.
Briefly and in general, Jews observing kashruth may eat only those fish that have both fins and scales (i.e., not shellfish), certain birds, and mammals that chew the cud and have cloven feet. These mammals and birds must be slaughtered according to a ritual that, if violated, makes the meat “unfit” for use. Food ritually unfit, for whatever reason, is called “forbidden” (terefah), the opposite of kosher (“fit,” or “proper”). Because animal blood may not be eaten, meat must undergo a ritual process of presoaking and “salting” (meliḥa) to draw off any blood that may remain within the meat after the ritual slaughter (shehitah).
Strict separation of meat and dairy products is enjoined, both in eating and in preparation. This restriction not only forbids the eating of these two types of food at the same meal but also requires that distinct sets of dishes, cutlery, utensils, and table linens be used for meat and dairy products during the time of preparation. Some foods are “neutral” (pareve) and may be eaten freely with meat or milk. No restrictions apply to the use of vegetables and fruit. As to kosher wine, ultra-Orthodox Judaism requires that non-Jews be excluded from its preparation. During the festival of Passover (Pesaḥ), special dietary laws exclude the use of leaven in bread and other baked goods. See also kosher.