Organize your kosher friendly wedding, events, party, ecc.

What is it?

The Hebrew word “kosher” literally means “prepared.” Foods that are permitted by the Torah and prepared according to Jewish law are kosher.

The Torah forbids eating meat and milk in combination, and even forbids the act of cooking them together.

Kosher friendly = Tradizional kosher

Animals

permitted animal as those with fully split hooves, who also chew their cud (ruminants). Kosher animals are always mammals and herbivores.

Bird

The Torah enumerates 24 forbidden species of birds, in practice today, we eat only those birds for which there is an established tradition that the bird is kosher ― e.g. chicken, turkey, duck and goose.

As for “kosher eggs,” they come from a species of kosher bird (e.g. Chicken).

Fish

Torah teaches that a kosher fish must possess both fins and scales. (Fins help the fish swim, and scales are a covering over the body.) Even if the fish has only one scale or one fin, it is permitted. Tuna, for example, have very few scales, yet is kosher. Other popular kosher fish are bass, carp, cod, flounder, halibut, herring, mackerel, trout and salmon.

Crustaceans and other shellfish are not kosher, because they lack scales.

kosher varieties of sushi and caviar ― providing it’s from a kosher species

 

Why Keep Kosher?

In today’s modern world, why should we keep kosher?

Of course, the ultimate answer to this question is “because God said so.” Beyond this, however, there are practical, observable benefits to keeping kosher today:

Spirituality: The Torah teaches that non-kosher food has a negative effect on a Jewish soul.

Self Growth: If a person can be disciplined in what and when he eats, it follows that he can be disciplined in other areas of life as well.

Health Reasons: With its extra supervision, kosher food is perceived as being healthier and cleaner. After slaughter, animals are checked for abscesses in their lungs or other health problems. Blood ― a medium for the growth of bacteria ― is drained. Shellfish, mollusks, lobsters and crabs have spread typhoid and are a source for urticara (hives). Milk and meat digest at an unequal rate and are difficult for the body. And of course, pigs can carry trichinosis.

Moral Lessons: We are taught not to be cruel ― even to animals. A mother and her young are forbidden to be slaughtered on the same day, and of course we “don’t boil a kid (goat) in its mother’s milk.” We must not remove the limb of an animal while it is still alive (a common practice, prior to refrigeration). When we slaughter an animal, it must be done with the least possible pain. And we are reminded not to be vicious, by the prohibition to eat vicious birds of prey.

Tradition: with food so often the focus of social events, keeping kosher provides a built-in hedge against assimilation. For many, the bridge between past and future is the spiritual aroma of a kosher kitchen.