Kashering
The process of changing the status of equipment which had been used with non kosher ingredients or products, to use with kosher ingredients or product...
Mashgiach
One who is trained to supervise kosher food production.
Mehadrin
Refers to the most stringent level of kosher supervision.
Mikvah
Literally, gathering, refers to a structure, a ritualarium, in which water is gathered for purposes of immersion.
Milchig
Dairy, refers to dairy products as well as dishes, utensils, and equipment used in their preparation
Mevushal
Refers to wine which has been cooked.
Orla
Refers to the Torah commandment to wait for three years before partaking of any fruit from fruit bearing trees. The forbidden fruit of this period is...
Pareve
Neutral, indicates a product which contains no derivatives of poultry, meat, or dairy ingredients and can therefore be eaten with either a meat, poult...
Pas Yisroel
Refers to baked goods prepared in ovens which are turned on by a Shomer Shabbos Yid.
Shechita
The Torah prescribed manner of slaughtering an animal or fowl for consumption.
Shochet
One who is specially trained to slaughter kosher meat and poultry according to Halacha/Jewish Law.
Shmitta
Refers to the agricultural cycle observed in Israel, in which every seventh year the land lies fallow.
Tevilas Keilim
Meaning dipping of utensils, refers to the immersion of vessels, utensils, or dishes in a ritualarium (mikvah) before their first use.
Tovel
To dip or immerse in a ritualarium (mikvah).
Treifah
Refers to food that is not kosher. The term is generally used to refer to all foods, vessels, and utensils that are not kosher. Literally, it means an...
Yoshon
literally, old, refers to the grain that has taken root before Pesach, even if it is harvested after Pesach. It is called "old grain." It is permitted...
