Tag: Jewish traditions

In Deuteronomy 8:8, the Torah famously praises the land of Israel as being rich with seven specific agricultural products, including five fruits. These fruits, known as the Seven Species, have held deep historical and spiritual meaning for the Jewish people for millennia, dictating which fruits do Jews eat in special contexts.

According to Jewish law, kosher, which means "fit" or "proper," defines which foods are permissible for consumption. For an ingredient to be classified as kosher, it must adhere to a complex set of biblical principles and rabbinic guidelines, known collectively as kashrut. These rules extend far beyond a simple ingredient list, encompassing sourcing, processing, and preparation.

According to the kosher certification agency OK Kosher, roughly 80% of kosher consumers are not observant Jews. This reflects a wider interest in the strict food preparation and sourcing guidelines required, making it crucial to understand which of the following would be considered a kosher protein.

According to Jewish law, there are five specific grains—wheat, barley, rye, spelt, and oats—that are forbidden during the eight days of Passover if they become leavened. This prohibition is why Jews cannot eat oatmeal during the holiday, as the cooking process causes the oats to become $chametz$.