Glossary of Kosher Terms
Compliments of Star‑K, OU, and National Jewish Outreach
Batul – Batul refers to nullification, when a small amount of one food is accidentally mixed into a larger amount of another. When the ratio is one to sixty or less, the smaller amount is generally considered null.
Bishul Yisroel – Foods whose preparation requires a mashgiach to light the fire.
Chodosh – Grain that did not take root before Passover. Consumption may be restricted until the following Passover.
Cholov Yisroel – Dairy products produced under continuous rabbinic supervision.
Fleishig – Meat or poultry products, and utensils used in their preparation.
Glatt Kosher – Meat from kosher‑slaughtered animals whose lungs are free of adhesions; a higher standard of kashrut.
Hashgacha – Kosher supervision.
Hechsher – Kosher certification granted by a rabbi or agency.
Kasher – To make kosher, including salting meat or kosherizing utensils.
Kashruth – The state of being kosher.
Keilim – Vessels or utensils.
Kli Rishon / Kli Sheni / Kli Shlishi – The first, second, and third vessels into which hot food or liquid is transferred.
Kosher – Food that is fit and proper according to Jewish dietary law.
Kosherization – The process of preparing equipment previously used for non‑kosher foods.
Mashgiach – One trained to supervise kosher food production.
Mehadrin – The most stringent level of kosher supervision.
Mikvah – A ritual bath used for immersion.
Milchig – Dairy products and utensils used in their preparation.
Mevushal – Wine that has been cooked.
Orla – Fruit from a tree during its first three years, which may not be eaten.
Pareve – Neutral foods containing no meat or dairy.
Pas Yisroel – Baked goods prepared in ovens lit by a mashgiach.
Shechita – The Torah‑prescribed method of slaughter.
Shochet – A trained individual who performs kosher slaughter.
Shmitta – The sabbatical agricultural year observed in Israel.
Tevilas Keilim – Immersion of utensils in a mikvah prior to first use.
Tovel – To immerse in a mikvah.
Traiboring – Removal of forbidden fats and veins prior to kashering.
Treifah – Food or utensils that are not kosher.
Terumah & Ma’aser – Required separations from Israeli produce.
Yoshon – Grain that took root before Passover and is permitted without restriction.
Glossary of Pesach Terms
Chometz – Leavened grain products prohibited on Passover.
Chometz Gamur – Fully fermented grain products biblically prohibited on Passover.
Gebruchts – Foods containing matzah and liquid; avoided by some communities.
Kitniyos – Legumes and similar foods avoided by Ashkenazic Jews on Passover.
Kosher Gelatin – Only fish‑based gelatin is acceptable; animal gelatin is generally not allowed.
Kosher for Passover – Foods specially prepared for Passover use.
Matzah Shmura – Matzah guarded from harvest through baking to prevent chometz.
Pesach – The Passover holiday commemorating the Exodus from Egypt.