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ב ה Kosher Kiwi Licensing Authority New Zealand ועד הכשרות ניו זילנד 5777 Updated October The Kosher Kiwi irectory Auckland: 108 Greys Avenue Auckland 1145 Rabbi N. Friedler Tel:

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ב ה Kosher Kiwi Licensing Authority New Zealand ועד הכשרות ניו זילנד 5777 Updated October 2016 The Kosher Kiwi irectory Auckland: 108 Greys Avenue Auckland 1145 Rabbi N. Friedler Tel: Wellington: 80 Webb Street Mt Cook 6011 Rabbi Y. Mizrahi Tel: Copyright lease note that the Kosher Kiwi irectory is being continuously updated. This is a massive undertaking, with many people puting endless hours into detailing kashrut information, so that the kosher consumers are able to enjoy a range of new & existing products. To the best of our knowledge the products listed in this Kosher Guide are correct. However, food production is ever-changing and it is an ongoing task to keep up with the changes. We will endeavour to keep our community updated with product changes as we are informed of them. These updates will be ed to community members, and will be also be available on our web-site. isclaimer! Kosher Kiwi Licensing Authority New Zealand irectory has taken every possible precaution to ensure that the Kashrut information is exact. Thus the Kosher Kiwi Licensing Authority New Zealand cannot be held responsible for any errors. We will ensure to the best of our ability that you and the wider community are constantly informed about regular updates. CONTENTS The Kosher Kiwi irectory... 3 KOSHER SECIES FISH OULTRY SWARMING THINGS ROHIBITE MIXTURES AGRICULTURAL AN LAN OF ISRAEL ROHIBITIONS WINE MILK AN CHEESE ESACH CHECKING VEGETABLES FOR BUGS MAKING A SIMLE KOSHER MEAL Alcohol Advocaat Beer Ciders Cocktail Syrups Cream Liqueur Champagne Flavoured Alcoholic rinks Gin Grenadine Liqueurs Mixes for Alcohol Rum Sake Sambuca Sherry Tequila Vermouth Vodkas Whisky / Whiskey Wines Baby Foods Baby Cereals Baby Custards / Fruits / Gels / Vegetables Baby Formula ain Killers for Babies Baking Ingredients Baking Soda Baking aper Baking owder Carob a g e areve airy Not Kosher NSW Kashrut Authority Kosher Australia Citric Acid Cocoa & rinking Chocolate Coconut Cherries tinned / jars Coconut Milk & Coconut Cream Cooking Chocolate Corn Syrup Cream of Tartar ecorations Essences Eggs Golden Syrup & Treacle Glucose Gluten Flour Food Colourings Icing Sugar, Icings Lecithin Nuts olenta Sugar Tartaric Acid Tapioca Treacle Vanilla Baking & Cake Mixes Beverages owdered Hot Chocolate Coffee Coffee Beans Coffee Substitutes Concentrates / Cordials see Juices Mineral Water Soft rinks Teas / Teabags / Herbal Teas Syrups Biscuits, Crackers & Crispbreads Biscuits Cakes / avlovas Crackers / Crispbread / Corn Cakes / Rice Cakes ita Crisps retzels Breadcrumbs Breads, Bagels, Crumpets & ita Bagels Breads ita Bread / Tortillas Cereals Chips, Snacks, Nuts & ips Corn Chips Croutons ips otato Chips a g e 6 areve airy Not Kosher NSW Kashrut Authority Kosher Australia opcorn Nuts / Snacks Cleaners & etergents Confectionery Chewy / Health Bars Chocolates, Chocolate Bars & Blocks Sweets Convenience Foods Custard owder airy roducts Milk, Cream & Butter Butter, Softened Buttermilk Cheeses Cottage Cheese Cream Cheese Margarine Sour Cream / Crème Fraiche / Mascarpone Yoghurt Fish FISH - Fresh Fish - Smoked Fish - Tinned / Jars / aste / ickled Flour & Cornflour Fruit Fruit - Fresh Fruit - ried Fruit - Fresh Fruit - Frozen Fruit - lastic Cups & Tubs Fruit - Tinned / lastic Jars Gluten Free Gravy Mixes Health bars, Supplements & Vitamins Ice Cream, Ice Blocks & Cones Icecream Cones Ice Blocks Ice Cream / Sorbet Jams, Conserves & Marmalades Jelly & Gelatine Juices & Cordials Fruit Juice Tomato Juice Mayonnaise & ressings Salad ressings Mayonnaise / Tartare Sauce Meat Substitutes Meat Medical Milk roducts Milk & Cream Buttermilk a g e areve airy Not Kosher NSW Kashrut Authority Kosher Australia Condensed Milk Evaporated Milk Milk owder Milk Almond Milk Coconut & Coconut Cream Milk Rice Milk Soy Milk Substitutes Reduced Cream UHT Milk Mustards Mustards cream-style Mustards - powdered Oil & Oil Sprays Oils Olive Oil Sesame Oil Oil Sprays asta, Rice & ulses Couscous Falafel Hummus asta ilaf Quinoa Rice Rice Noodles Tacos Tahina astry ickles & Relishes uddings Instant Salt & Salt Substitutes Sauces & Marinades Curry Sauces asta Sauces Sauces Marinades Soups Soup Croutons Stock Cubes & owders Spices, Herbs & Seasonings Spreads General Spreads Honey eanut Butter Sweeteners & Sugar Substitutes Syrup & Toppings Tofu & Tempeh Tomato Juice, Sauce, uree & aste Tomato Juice Tomato uree, aste a g e 8 areve airy Not Kosher NSW Kashrut Authority Kosher Australia Tomatoes ried Toothpaste, ental Floss, Mouthwash ental Floss Mouth Wash Vegetables Vegetables - ried Vegetables Fresh Vegetables Frozen Vegetables - Tinned Vegetarian / Japanese Vinegar Vitamins & Minerals Yeast Index a g e areve airy Not Kosher NSW Kashrut Authority Kosher Australia KOSHER STORES There are 2 Kosher Stores in NZ AUCKLAN Greys Ave eli (GA) 108 Greys Ave, Central City, at Auckland Hebrew Congregation Centre h Open - Mon Fri 8.30am 3.30pm Sun - 9am 11am WELLINGTON Wellington Kosher Co-Op 80 Webb St, at Wellington Jewish Community Centre h Open - Wed pm Thurs - 5pm 7pm Fri - 10am 2.30pm Sun - 11am 3pm OTHER RETAIL STORES TO SOURCE KOSHER ROUCTS - Countdown Supermarkets NW New World Supermarkets ns ak n Save Supermarkets Huckleberry Farms at 3 Auckland locations - Royal Oak 6 Campbell Rd, Royal Oak h Grey Lynn 405 Richmond Rd h Glenn Innes (opposite Nosh) h Ceres Organics 181 Ladies Mile, Ellerslie h Inside Africa at Botany, Albany & Henderson, Auckland INSTRUCTIONS ON USING THIS IRECTORY Codes have been used in the columns next to the products to show areve airy / Milchig F Meat / Fleishig /V areve, made on equipment that has been used for dairy NOT KOSHER KEY: crc Chicago Rabbinic Council ka from Kosher Australia web-site ldn from London Kosher web-site Mel from Melbourne Kashrut Authority Uos from South Africa Union of orthodox Synagogues web-site Wgtn Wellington Hebrew Congregation Hechsher - A hechsher symbol to indicate which Kashrut Authority has certified the product. This hechsher is on the product label. a g e 10 areve airy Not Kosher NSW Kashrut Authority Kosher Australia KASHRUT WEB-SITES There are now many web-sites that give up-to-date kosher product information - The NSW Kashrut Authority Sydney - Kosher Australia - Melbourne - The London Beth in Kashrut ivision - The Union of Orthodox Synagogues Sth Africa - OU Kosher RECOGNISE KASHRUT AUTHORITIES SYMBOLS & CONTACT ETAILS NEW ZEALAN Auckland Hebrew Congregation / Wellington Hebrew Congregation Kosher Kiwi Licencing Authority- AUSTRALIA Kosher Australia (Melbourne) - The NSW Kashrut Authority - SOUTH AFRICA Kashrus ept of the Beth in of Johannesburg UNITE KINGOM Kashrut ivision of the London Beth in Manchester Beth in - CANAA Kashruth Council of Toronto - UNITE STATES Kosher Overseers Associates of America OK Kosher Certification The Union of Orthodox Jewish Congregations Kof-K Kosher Supervision Vaad Ha ir of Winnipeg - Kosher Supervision of America Star-K Kosher Certification ISRAEL Vaad HaKashrut of Adass Israel The Bais in Tzedek of the Eida Hachareidis of Jerusalem 11 a g e areve airy Not Kosher NSW Kashrut Authority Kosher Australia FOO INGREIENTS & AITIVES The London Beth in states - INGREIENTS roducts containing any of the ingredients listed below should not be purchased unless the product is Rabinically approved. NON-KOSHER INGREIENTS Edible Fat, Edible Oil, Fish Oil Gelatine Glycerine & Glycerides olysorbates Stearates iacetin & Triacetin Casein & Caseinates Wine Vinegar, Wine & Brandy Shortening Rennet WHY ARE THE ABOVE NOT KOSHER? Edible Fat, Edible Oil, Fish Oil Should be avoided as one does not know the source from which they are derived. Gelatin, Glycerine, Glycerides, olysorbates, Stearates, iacetin & Triacetin May be animal derived and should be avoided. Casein Milk protein solids. The manufacturing process is akin to that of cheese and therefore casein is only kosher when made synthetically or under Rabbinical supervision. Wine Vinegar, Wine & Brandy Many ingredients of wine origin render a product non-kosher unless the product is manufactured under Rabbinical supervision. Vinegar of unspecified source may be of wine origin. Shortening Shortenings are cooking fats and could contain animal fats. Rennet Rennet is used in cheese manufacture as a clotting agent. Rennet is a concentrated extract of the rennin enzyme obtained from either calves or adult cattle. AITIVES Most processed foods nowadays contain food additives, and they are referred to according to a standardized set of EEC numbers E numbers. Certain E numbers may be derived from animal or vegetable sources. When present in kosher products E numbers will be of vegetable origin and approved by a rabbinical authority. NON-KOSHER E NUMBERS E120 E422 E432 E433 E434 E435 E436 E441 E470 E471 E472(a) E472(b) E472(c) E472(d) E472(e) E472(f) E473 E474 E475 E476 E477 E481 E482 E483 E491 E492 E493 E494 E495 E542 E570 E672 E120 Cochineal/Carmine This is unique in that it is the only non-permitted colour. It is a naturally occurring red colour, which is derived from the cochineal beetle. E422 Glycerol Glycerol occurs naturally in many plant cells and is synthesized by the plants themselves, but it is obtained commercially from oils and fats as a by-product of the soap and fatty-acid industry. It is used as a sweetener or to reduce the effects of humidity on food. E432 E495 Emulsifiers & Stabilisers These are derived commercially from fatty acids. Emulsifiers play an important role in the food industry because the manufacture of many foodstuffs involves the formation and stability of an emulsion (eg oil and water), and an emulsifier aids the mixing of these two liquids to form one complete product (eg. Mayonnaise). Stabilisers help to keep the product in a stable condition, preventing the breakdown of the emulsion. E542 Edible Bone hosphate egreased steam extract of animal bones, used in medicines as an anti-caking agent to prevent particles sticking together. 570 Stearic Acid Naturally occurring fatty acid found in all animal fats and vegetable oils, used as an anti-caking agent, eg, in spices. E572 repared synthetically from commercial stearic acid and used as an anti-caking or release agent, eg, in moulded confectionery. {This has been taken from the London Kashrut guide} a g e 12 areve airy Not Kosher NSW Kashrut Authority Kosher Australia A BASIC INTROUCTION TO KOSHER EATING The Torah gives an outline of some of the key principles of Kosher eating. No clear explanation is given for them. Certainly, they are bound up with the injunction to be a holy people following the instruction of their holy God. While it might be tempting to imagin e that some health reasons underpin the Laws of Kashrut, it would be unconscionable for the Jewish world to imagine that our God would be indifferent to the health of the rest of humanity. The Rabbis of the Talmud did make some additional restrictions in the name of healthy eating. There is a prohibition against eating dangerous foods and also against talking while eating a bony fish meal! The basic prohibitions in the Torah concern species, process and mixtures. There is also a series of laws concerning the agricultural cycle, many of which, but not all, exclusively concern produce from the land of Israel. KOSHER SECIES The Bible defines Kosher beasts as those, which have a split hoof and chew the cud. Hence, cows, sheep, goats and deer are Kosher species. The pig, which has a cloven hoof, but does not chew the cud, is not. Horses, rabbits, dogs, cats, etc., are also excluded. In theory, giraffe would be Kosher; in practice it is very difficult to slaughter it painlessly in the prescribed manner. Kosher meat must be processed appropriately (see below) and will always be clearly identified as such. Kosher meat in New Zealand can only be obtained through the Shul shop in Auckland and the Kosher Co-op, in Wellington. FISH The Torah defines Kosher species of fish as those that have fins and scales. There is occasionally Halachic debate over the Kashrut of a certain fish. In the majority of cases this is because two different fish share the same name in different countries. In other cases there may be a concern that the markings on the fish do not satisfy the religious requirement for scales. Kosher species of fish may be obtained from any fishmonger. Ideally they should not be cut with knives and on boards that have been used for non-kosher species. Where it is impossible to use Kosher knives and boards, if the fishmonger s knives and board has been wiped clean they may be used, but the fish must be washed thoroughly when it is brought home. Those scrupulous about Kashrut will scrape away at the area where the fishmonger s knife was used. In buying Kosher fish one should ensure that the fins and scales can be seen at time of purchase. Accordingly, boned skinless fillets or steaks are not acceptable. OULTRY The Bible itself does not give the rule for identifying fowl. It lists a number of species of acceptable birds and prohibits others. Chicken, many ducks and geese are acceptable. Birds of prey, carrion-eaters and ostriches are not. When turkeys were introduced to Europe in the 17 th century, there was substantial debate as to whether or not it fitted within the tradition. The majority of Jewish communities around the world do eat turkey. heasants and partridge are not considered to be Kosher. Only eggs of permitted fowl are kosher. As with meat, Kosher fowl must be slaughtered and processed appropriately. It is only available in the Shul shops. SWARMING THINGS The Bible prohibits swarming creatures. This covers all insects and much aquatic life. The prohibited insects are not just the succulent ones that one might stuff with rice or serve deep-fried, but also the tiny thrips and maggots that may be found in/on many vegetables. Accordingly, there is a religious requirement to wash all vegetables and check for possible infestation. Crabs, lobsters, shrimp and shel lfish are all prohibited. Snakes and reptiles are also prohibited. The eggs of non-kosher animals, i.e. snakes eggs and sturgeon caviar may not be eaten (cod and salmon roe are, by contrast, acceptable). ROCESS Kosher slaughter is mandated by the Torah. It is defined within the Talmud. There is a requirement for a proficient Shochet to inspect the animal and to ensure that it is visibly healthy with no clearly broken bones or damaged organs. The Shochet uses a very sharp knife or Chalaf, which he regularly checks for nicks or imperfections. These would invalidate the knife and the slaughter. The process is scrupulously structured to avoid pain for the animal. The animal is checked afterwards for defects in its internal organs which would render it unfit or a treifa. The Torah prohibits the eating of the blood of beasts or fowl. This is removed through a salting and soaking process (melicha). This must be performed within three days of the shechita before the blood has time to congeal. The process slaughter and salting show intense sensitivity to the idea that a life is being taken. Although we do not consider animals to be on the same spiritual footing as human beings, the laws of Kashrut are more than mere technicalities. They enable us to focus on the special quality and sanctity of God s creation. Each animal is attended to: its blood removed and symbolically buried. It is a far cry from the mechanical slaughter and butchery of the non-kosher abattoir. 13 a g e areve airy Not Kosher NSW Kashrut Authority Kosher Australia ROHIBITE MIXTURES The Torah states in three places that one should not cook a kid in its mother s milk. The Rabbis interpret the repetition as teaching three distinct lessons. Milk and meat (of any kosher animal) should not be cooked together. Where they have been combined and cooked together, they may not be eaten. Where they have been cooked together, no benefit may be derived from them. (Accordingly if one were to accidentally marinate a steak in yoghurt and cook it, it could not then be eaten or sold, nor even given to one s dog). It is this injunction that to all intents and purposes gives the Kosher kitchen its unique definition. Those pots and pans and implements that will come into contact with meat (and therefore acquire a meaty flavour), are kept distinct from those that will be used in conjunction with milk. A pot that has been used for both (together or separately) acquires and will impart a milky-meaty taste. Milky-meaty tastes are treif. Even vegetables cooked in such a pot are not Kosher. Many Kosher kitchens will, additionally, retain a set of pareve implements. These are the boards and knives used exclusively with vegetables, fruit or fish which do not come into any contact with either milk or meat. The food prepared with pareve implements may comfortably then be used, eaten or cooked with either milky or meaty ingredients and utensils. In many cases where a pot has accidentally been used with the wrong ingredients, all is not necessarily lost and the Rabbi of the community will advise on how to save the pot and/or the food if possible. Indeed, much of the kitchen and many utensils can be kashered. It s never too late to start. One should clean and wash one s mouth out after milk and before eating a meat meal. The Anglo/Ashkenazi practice is to wait t hree hours after eating meat before dairy products are consumed. Sefardim and many Ashkenazim wait six hours. AGRICULTURAL AN LAN OF ISRAEL ROHIBITIONS Almost all fresh fruit, vegetables and grain can be assumed to be Kosher. There is a prohibition called orlah on the first three years fruit from a tree after planting (and replanting). There is a prohibition called chadash on the new year s grain harvest prior to the Omer (16 th Nisan). In Israel there is a prohibition on tevel (untithed fruit and vegetables). These present few problems here in New Zealand though you may see them referred to on the Kosher markings on Israeli pickles and wine, etc. ERIVATIVES As already stated, only the eggs, roe, milk etc. of kosher species are kosher. The derivatives from non-kosher animals are non-kosher. Therefore, the gelatine obtained from animals which have not been properly slaughtered or the rennet in non-kosher cheese will render what they are cooked with and what they are cooked in non-kosher. The red food colouring cochineal is synthesised from the cochineal beetle and is therefore not Kosher. Many production processes use non-kosher fats or wine products (see below). Even when these are not listed in the ingredients, the fact that they have been used on the production line and there has been no interim kashering, means that they have an impact on the whole product range. Most alcohols in New Zealand are by-products of the dairy industry. To this end the majority of New Zealand alcohols and beers are actually dairy and should not be drunk with meat meals! There are a number of dairy ingredients and derivatives used in commercial bread production in this country. To that end, many of the approved breads are dairy and should not be eaten with meat meals. WINE There are a number of strict Rabbinical injunctions pertaining to wine. While there are certainly any number of non-kosher ingredients that may be added to wine in order to improve its texture or flavour, the principle reason for the Rabbinic rulings relates to the use of wine in many pagan celebrations. Many religious ceremonies elevate and sanctify wine. It is the basis of our Kiddush, for example. The Rabbis instructed that the wine we bless and bring to our table should have been cultivated in a spiritually appropriate environment. To that end, from the point the grapes are harvested, until the time it is poured into a glass, the wine should only be handled and processed by someone who is strictly observant. Contact or transfer by anyone else renders the wine unfit for Kosher consumption. This does not apply to fermented grains (e.g.
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