The definition of Kosher is a food which is considered clean or fit to eat by the Jewish dietary laws, or is slang for okay. It is the food that satisfies all the requirements of Jewish law. A food product or beverage can be given the Kosher label if each ingredient used therein, food additives, colorants, process, equipment and ways are fully compliant with the Kosher specifications. Rabbi has finally approved the production process before any organization can apply for the Kosher logo or Kosher certification. Kosher Laws are so strict that if the equipment’s kosher certification used to manufacture any non-kosher food items or item are used for kosher foods then that kosher certification in the country, India can no longer carry the Kosher label on its packaging until cleaning is not done as per the strict Kosher standards.

Food that do not carry dairy or meat components are termed as Pareve. Fruits, vegetables, grains, fishes and eggs are considered to be eligible for Pareve label. Fruits and vegetables must be thoroughly washed with water to remove the lurking insects if any. For foods to carry the Pareve label, utmost care must be taken that they are not processed in the equipment which are used to process the dairy or meat products at temperatures that go above 40 degree C. Although fish is considered kosher but all the fishes are not really kosher. Only fish species which have fins and scales which can be removed with ease are considered to be kosher. Tuna, sole, plaice as well as salmon are kosher fishes. Shellfish, eels, shark, monkfish, huss, catfish, sturgeon, etc. are non-kosher ones. Fish by the products such as roe and fish oil as well as gelatine are considered to be certified kosher only if it is derived from kosher fish. Similar Eggs are Kosher provided as they are obtained from Kosher birds and they do not carry any blood spots as well.