Kashrut is the Hebrew term for Jewish dietary laws governing permitted food and preparation.
The word kashrut comes from the Hebrew root connected with being fit or proper. Foods permitted under these laws are commonly called kosher, while foods that do not meet the requirements are called non-kosher or treif. The rules draw from biblical commandments and later rabbinic interpretation.
Kashrut includes categories of permitted animals, methods of slaughter, and restrictions involving mixtures of meat and dairy. For example, traditional Jewish law permits mammals that both chew their cud and have split hooves, while pork does not meet both conditions. Fish generally require fins and scales.
Observance varies among Jewish communities and individuals. Kosher certification on packaged food indicates review by a supervising authority, but symbols differ by certifying organization. Kashrut is not simply a general health code; it is a religious system of practice and identity.