If you’re Jewish, you definitely know the importance of kosher food. Kosher, in Hebrew, means “fit,” as in “fit to eat,” and refers to Jewish dietary law. However, it’s not just useful if you’re Jewish. Because one of the main tenets is to keep meat and dairy separate, kosher labels on food products are also useful to consumers who are vegetarian, lactose intolerant or have other dietary restrictions. For this reason, it’s important to know what kosher symbols look like and what they mean.
Most kosher certification worldwide is done by Orthodox Union Kosher, also known as OU Kosher. Based in New York, the agency certifies almost 70% of kosher food around the world. So if you’re on the lookout for kosher ingredients or want to pick up some kosher snacks, it’s important to know the symbols they use.
Kosher Symbols According to OU Kosher
If a Product Is Marked OU
OU Kosher uses the letter “U” inside an “O” to mark all their certified products. Any item marked with this symbol indicates that the product is, in kosher terms, “parve” or “pareve”—but not kosher specifically for Passover. In other words, it indicates:
- The product contains neither dairy nor meat, nor any dairy or meat derivatives.
- It was not made on dairy equipment.
- It was not made on equipment used for making meat products.
If a Product Is Marked OU-D
If the symbol has the letter “D” added, it indicates the presence of dairy. This may mean:
- The product is dairy or has been on dairy equipment.
- The product contains a dairy ingredient or a dairy derivative.
According to kosher guidance, this means that this product shouldn’t be heated or reheated in pots and pans or used with any dishes or cutlery that have come in contact with meat.
If a Product Is Marked OU-DE
If the symbol has the letters “DE,” it doesn’t necessarily indicate the presence of dairy. It may mean:
- While the product may not contain dairy ingredients, it was made on equipment also used for making dairy products.
Whether you choose to mix products like this with meat depends on your interpretation of kosher law. For vegans, this food would probably be considered safe to eat, though people with a lactose/milk allergy may steer clear.
If a Product Is Marked OU-M or OU-Glatt
If the symbol has the letter “M” or “Glatt” added, it indicates the presence of meat. This may mean:
- The product is Kosher meat or a product with meat ingredients or a derivative of meat.
- The product may not contain meat ingredients, but it was made on equipment also used for making meat products.
According to kosher guidance, this means that this product shouldn’t be heated or reheated in pots and pans or used with any dishes or cutlery that have come in contact with dairy.
If a Product Is Marked OU-F
If the symbol has the letter “F” added, it indicates the presence of fish. This may mean:
- The product has fish ingredients.
While fish can be cooked with dairy and on equipment used with meat, kosher guidance indicates it should not be mixed with meat. However, there can be some confusion with this classification. Kosher guidance also says that if the other ingredients outnumber the fish ingredient in the kosher mandated ratio (60 to 1), the fish is considered dissipated in the other ingredients. This is why, for example, some Worcestershire sauces may be marked kosher and some might not make the cut.
If a Product Is Marked OU-P
If the symbol has the letter “P” added, that means it’s kosher for Passover.
What About Other Certifications?
While OU Kosher is considered the gold standard by some, there are definitely other certifications to keep an eye out for. Whether you keep strict kosher or pick up the products due to other dietary restrictions, it’s important to know what symbols you might come across. All certifications may not keep to the same standards, so make sure you do your research!
Other certifying agencies may use different letters to indicate whether a product is pareve or contains meat and/or dairy. For instance, while OU Kosher uses “P” to indicate “kosher for Passover,” others may use it to indicate pareve. Take a look at how each agency labels their products to make sure you’re picking up the right one for you.
Kosher goes beyond just what you buy in the supermarket—so don’t forget to buy these essentials for your kosher kitchen.
Balsamic Roast Chicken
When the aroma from this dish fills your house, your family will think you spent all day cooking. But this elegant, Sunday-special roast chicken, flavored with rosemary, wine and balsamic vinegar, is surprisingly simple to make. —Tracy Tylkowski, Omaha, Nebraska Try these other Passover chicken recipes, too!
Matzo Ball Soup
This traditional matzo ball soup recipe is worth the extra effort. If you prefer, you can add egg noodles instead of matzo balls. —Julia Sherman, New Market, Tennessee (These Passover decorations will help take your Seder up a notch.)
Passover Brisket
This Jewish brisket recipe is our go-to recipe for the holidays, and it's kosher for Passover. Use our expert tips to create a perfectly moist, tender brisket. Pick up a few bottles of these kosher wine brands.
Passover Rainbow Cookies
The name "rainbow cookies" is actually a bit of a misnomer for these classic New York treats. To make the pretty layered cookies, you’ll bake three thin cakes, spread jam between them and coat with smooth melted chocolate. —Shannon Sarna, South Orange, New Jersey Jewish holiday recipes vary across the world—check out these interesting Passover traditions from around the globe!
Gefilte Fish
Originating in Eastern and Central Europe, gefilte fish is a traditional dish made with different types of ground, boneless fish. Our gefilte fish recipe also includes matzo meal, dill, carrots, onion and garlic. There are many other gefilte fish variations. Serve gefilte fish cold with horseradish, which is known as maror on the Passover Seder plate.
Roasted Chicken & Red Potatoes
Here's how long to bake chicken leg quarters. Pop this homey dinner in the oven for about an hour, then enjoy! It has so much flavor—the meat juices help cook the veggies just perfectly. —Sherri Melotik, Oak Creek, Wisconsin Find more traditional recipes with one of these Jewish cookbooks.
Apple Cake for Passover
This Passover cake combines matzo cake meal, apples and cinnamon for a delicious treat. The whipped cream is optional. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Orange-Spiced Brisket
Give tender beef a festive touch with cinnamon, cloves, coriander and a kiss of sweetness from orange and dates. —Taste of Home Test Kitchen
Passover Bagels
We use these traditional eggy Passover bagels to make sandwiches throughout the week. But they can also be served as rolls with dinner. —Myrna Lief, Burlington, Massachusetts
Roasted Radishes
Radishes aren't just for salads anymore. This abundant springtime veggie makes a colorful side to any meal. —Taste of Home Test Kitchen
Tzimmes
I found this tzimmes recipe a long time ago. It has become our traditional side dish for every holiday feast and is a favorite of young and old alike. It also complements chicken or turkey quite well. —Cheri Bragg, Viola, Delaware
Roasted Herb & Lemon Cauliflower
A standout cauliflower side is easy to prepare with just a few ingredients. Crushed red pepper flakes add a touch of heat. —Susan Hein, Burlington, Wisconsin
Pistachio Baked Salmon
Next time you're rushed by last-minute guests, try this fancy, flavorful salmon. With pistachios, brown sugar and dill, it's a guaranteed hit. —Cathy Hudak, Wadsworth, Ohio
Mediterranean Rack of Lamb
It’s elegant. It’s special. And it will have your guests thinking you went all out. They don’t have to know how simple it is. —Susan Nilsson, Sterling, Virginia (Try these other Passover lamb recipes, too!)
Garlic and Artichoke Roasted Potatoes
I like to put this side into the oven to roast with the main dish. The artichokes give it a gourmet appeal. —Marie Rizzio, Interlochen, Michigan
Ribbon Salad with Orange Vinaigrette
Zucchini, cucumbers and carrots are peeled into “ribbons” for this citrusy salad. We like to serve it for parties and special occasions. —Nancy Heishman, Las Vegas, Nevada
Savory Rubbed Roast Chicken
In general, procedures for roasting meat apply to poultry, too. For this dry chicken rub recipe, a blend of paprika, onion powder, garlic powder and cayenne go on the skin and inside the cavity for a bright, spicy roast chicken. —Margaret Cole, Imperial, Missouri
Passover Popovers
Popovers have an important role at the Passover table as a substitute for bread. When puffed and golden brown, they’re ready to share. —Gloria Mezikofsky, Wakefield, Massachusetts
Sweet and Sour Brisket
Here’s one dish that never gets old in our house. Tender and juicy, with a great sweet and sour twist. We’d eat it every night if we could! —Jolie Albertazzie, Moreno Valley, California
Double-Nut Stuffed Figs
We have a family member that has diabetes, so dessert can get tricky. These sweet, nutritious stuffed figs keep us all happy. —Bob Bailey, Columbus, Ohio
Roasted Carrots & Fennel
This addictive fennel recipe is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots—as many as the pans will hold. —Lily Julow, Lawrenceville, Georgia
Tangy Lamb Tagine
I love lamb stew, but wanted to try something a bit different, so I created this recipe that uses Moroccan spices. It's a wonderful way to use lamb, and it's easy to make in the slow cooker. The stew tastes even better served a day or two later, when the flavors have really had a chance to meld. —Bridget Klusman, Otsego, Michigan
Mediterranean Mashed Potatoes
It's hard for our family to imagine eating mashed potatoes any other way but this. It tastes great on its own or drizzled with tahini sauce. —Nikki Haddad, Germantown, Maryland
Lemony Parsley Baked Cod
The trick to avoid overcooking a good piece of fish is to cook it at a high temperature for a short amount of time. Do that and the fish stays moist and tender. —Sherry Day, Pinckney, Michigan
Jeweled Endive Salad
Every Christmas, friends have a huge potluck party. I wanted to bring something unique, so I topped off endive and watercress with jewel-toned pomegranate seeds. —Alysha Braun, St. Catharines, Ontario
Herb-Roasted Salmon Fillets
My roasted salmon is so simple but elegant enough to serve to company. I make it on days when I have less than an hour to cook. The salmon seasoning is an easy way to add flavor. —Luanne Asta, Hampton Bays, New York
Lemon-Roasted Asparagus
When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite. —Jenn Tidwell, Fair Oaks, California
Chocolate-Dipped Hazelnut Macaroons
These pretty cookies are perfect for the special holiday season and pretty easy to make! —Deirdre Cox, Kansas City, MissouriThe post How to Read Kosher Symbols on Food Packaging appeared first on Taste of Home.
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