Kosher salt

Kosher salt, also known as koshering salt or kashering salt, is a variety of edible salt with a larger grain size than some common table salt. It is used in cooking for its particular properties, not specifically for its kosher status.

History

The term "kosher salt" comes from its use in making meats kosher by removing surface blood. The Jewish law requires this process, and kosher salt was used because its large, flaky crystals helped in the removal of the blood.

Production

Kosher salt is produced by compacting granular salt into larger flakes by pressing it. It is usually not iodized, which can lead to a less "metallic" taste compared to table salt. Some brands will add anti-caking agents.

Culinary Uses

In cooking, kosher salt is used in a variety of ways. Its large surface area allows it to absorb more moisture than other salts, making it ideal for curing and brining meats. It also dissolves quickly, making it a good choice in many recipes. Because of its size, kosher salt is easier to pick up with fingers and spread over food for seasoning.

Health and Nutrition

Like all types of salt, kosher salt is primarily sodium chloride. However, because of its larger size, a pinch of kosher salt contains less sodium than a pinch of table salt. This can make it a better choice for those watching their sodium intake.

See Also

• Sea salt
• Table salt
• Pickling salt
• Rock salt

‎