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Halal vs. Kosher: Key Differences

Kosher and halal are religious codes that prescribe rules for food consumption for Jews and Muslims respectively. Both prohibit pork and carnivorous animals, and require slaughter by trained individuals of the faith while invoking blessings. There are some differences in the details of slaughter and the use of meat. Overall the codes share similarities in prohibiting blood and certain animal products, while allowing most fish, microbial enzymes, and plant materials.

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202 views2 pages

Halal vs. Kosher: Key Differences

Kosher and halal are religious codes that prescribe rules for food consumption for Jews and Muslims respectively. Both prohibit pork and carnivorous animals, and require slaughter by trained individuals of the faith while invoking blessings. There are some differences in the details of slaughter and the use of meat. Overall the codes share similarities in prohibiting blood and certain animal products, while allowing most fish, microbial enzymes, and plant materials.

Uploaded by

Nur Aisha
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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HALAL EXPERTISE ASBL

www.halalexpertise.com

COMPARISON BETWEEN HALAL AND KOSHER


The Kashruth is the food code prescribed to the Jews, being one of the main foundations of
the Jewish Law, and culture.
Food in accordance with these laws are so-called kosher, "fit" or "suitable" for consumption.
It is the equivalent of "Halal" in Islam.
Many people confuse Halal and Kosher and believe that they are equivalent.
There are indeed similarities and differences that Muslims or non-Muslims must understand.
The table below, in a synthesized and basic view, shows you an overview of the comparisons
that can be made between these two sacred food codes.

Description Kosher Halal


Pork,pig, swine and Prohibited Prohibited
carnivorous animals
Ruminants and poultry Slaughtered by a trained Jew Slaughtered by an adult
Muslim
Blessing / Invocation Blessing before entering Blessing on each animal
slaughtering area; not on while slaughtering
each animal
Slaughtering by hand Mandatory Preferred (discussions on this
issue)
Mechanical slaughtering Not allowed Not accepted (but
discussions for poultry)
Stunning before slaying Sometimes permitted Without stunning preferred
(sometimes light stunning
permmitted).
Other restrictions about meat Only front quarters used ; Whole carcass used, no
soaking and salting required salting required
Blood of any animal Prohibited Prohibited
Fish Fish with scales only Most accept all fish, some
only with fish scales
Seafood Not permitted Varying degree of
acceptance
Microbial enzymes Accepted Accepted

Biotech-derived enzymes Accepted Accepted


Animal enzymes Kosher-slaughtered only Halal slaughtered only

Cattle gelatine From kosher-slaughtered From Halal slaughtered


animals animals
Fish gelatine Kosher fish only Any fish
Pork gelatine Allowed by liberal Orthodox Not permitted
rabbis
Dairy products, whey Made with Kosher ensymes Made with Halal enzymes
Alcohol Permitted Not permitted
Combining meat and dairy Not permitted Not applicable
Insects and by-products Grasshopper accepted; by Locust and by-products
products not accepted accepted
Plant materials All permitted Intoxicants not permitted
Sanitation of equipment Cleaning; idle period Thorough cleaning, no idle
required, kosherization/ritual period required.
cleaning.
Special occasion Additional restrictions during Same rules year-round.
Passover

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