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Jewish Recipes --> Jewish Cooking Terms / Dictionary --> Treif

Treif / Treifah - In common usage, means 'food that is not kosher,' and now the meaning also includes non-kosher vessels and utensils. The term is derived from the Hebrew word  (Exodus 22:30) "teref" meaning "torn," and literally means an animal whose flesh was torn or ripped, which is forbidden to be eaten.
  • Insects (all swarming, creeping, swimming or flying)
  • Any animal which does not chew its cud and have a split hoof (including whales, which are mammals)
  • Pig (-the entire animal, including ham, pork and bacon)
  • Shellfish (including crabs, shrimp, etc.)
  • Fish without fins and scales
  • Amphibians and Rodents (such as frogs, mice, etc.)
  • Neveilah and Treifah (any animal, regardless of whether it had the 2 criteria to be kosher, which has died of its own accord, or been torn by wild beasts. A kosher animal must be kosher-slaughtered to be permissible.)
  • Blood (all blood, even that of a kosher animal, is forbidden.)
  • Cheilev (non-kosher fats; found on certain internal organs, they need to be removed from a kosher-slaughtered animal by a skilled, G-d fearing expert.)

 

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