Because of the complexity of the kosher requirements and modes of food production, understanding kosher terms can be useful.
Glossary of Kosher Terms:
- Kosher for Passover: Kosher Foods that are not made from wheat, barley, rye, oats, spelt or their derivatives, or those that have not been baked for more than 18 minutes.
- Glatt: A term used to refer to meat, a glatt animal is one with no adhesions on the outside of its lungs.
- Pareve: Both Dairy and Meat free. Can be consumed at the same time as meat or dairy.
- Hechsher: (HEKH-sher) A rabbinical supervision certifying an item Kosher according to their standard.
- Mashgiach: (mash-GEE-akh) A religious person supervising the production and handling of food to ensure that Kosher regulations are being met.
- Cholov Yisroel: Dairy products which derive from milk that have been milked under the supervision of an observant Jew.
- Pas Yisroel: Grain products that were baked with the participation of an observant Jew.
- Yoshon: Grains are yoshon if they took root prior to Passover and can then be consumed according to this law. New grains from the spring crop after Passover are called Chodosh and can't be eaten until the following year, according to this standard.
- Mevushal: Wine or grape juice that has been heated to a certain temperature, which allows it to be poured by non-Jews.