From general-kosher to mehadrin — the strictest standard. Every product is labeled.
Parve — neutral food without meat or dairy: fish, eggs, plants, grains. Chalav yisrael — milk under Jewish supervision from milking. Glatt (גלאט, “smooth”) — meat from an animal with clean lungs. Sephardim require glatt.
A kosher product meets the basic halakhic standard. Mehadrin takes into account all strict opinions in case of disagreement: chalav yisrael for dairy, glatt for meat, additional ingredient checks for parve.
Usually next to the expiration date or ingredient list. A small symbol (OU, OK, ★K, etc.), sometimes with D (dairy), M (meat), P (parve), P in a box (Pesach).
Raw vegetables, basic grains, salt, sugar are usually kosher without certification. But processed multi-ingredient products without a hechsher — are not recommended: glycerin, gelatin, emulsifiers often have a non-kosher origin.
No. Wine is one of the strictest areas of kashrut. A non-Jew touching open wine renders it forbidden. Look for a clear hechsher and often a “Mevushal” mark.
To prevent mixing: meat fat lingers in the stomach. German Ashkenazim — 3 hours, most Ashkenazim — 6, Dutch — 1, Yemenites and some Sephardim — 6.
The Sephardi Jewish Community of Baku — the community rabbinate helps with certification and clarifications. Contacts in the Contacts section.
