Why is kosher salt kosher

Kosher salt can be kosher, but so can any salt that's produced under kosher guidelines and supervision. Its name comes from the ancient Jewish practice of using coarse-grained salt to drain blood from meat, as eating meat containing blood is forbidden in certain Jewish traditions. Not all kosher salt is technically kosher — if you're looking for kosher kosher salt as in, salt manufactured under kosher guidelines and standards , look for a package that is labeled "kosher-certified.

There are two major brands of kosher salt: Diamond Crystal and Morton. As they are produced in different ways and have different properties, they do produce slightly different results.

Each type has its supporters and detractors. For what it's worth, though, award-winning chef and cookbook author Samin Nosrat developed all the recipes in Salt Fat Acid Heat using Diamond Crystal — and, if anybody is a salt expert, it's Nosrat. It dissolves roughly twice as fast as a denser salt like Morton, which means it's far more forgiving when you're seasoning food through estimations rather than measurements. Also, as it's less dense, it adheres to food easier. You can substitute sea salt or table salt for kosher salt in a pinch, but you can't do it on a ratio.

Technically, any pure salt is kosher, but the refinement and production process may change this. Some salt is certified kosher - that is, salt that has been certified by a rabbi from an organisation. But when it comes to flavour and complexion, the two are essentially the same. Salt is one of the most useful and versatile culinary elements in any kitchen, so understanding the differences between the various types is pretty important.

Although salts are all made from the same basic chemical element, varieties differ in terms of texture, and density. Table salt is derived from sodium chloride that is sourced from underground salt deposits and then refined to remove any other minerals or impurities. It consists of small, fine, evenly shaped grains - almost like a powder - and it is quite dense.

Sometimes table salt is iodised - meaning it has been fortified with potassium iodide - or it may contain added anti-caking agents like calcium silicate. Kosher salt is less refined than table salt, and thus more pure. It is usually mined from underground deposits, but is also sourced by using evaporation techniques. The flakes are easier to hold and distribute evenly, and it takes longer to dissolve, which makes it far more versatile in the kitchen than table salt. Sea salt is the least refined of all three types, and usually comes as small, clear crystals that can be fine or coarse.

As the name implies, flakes are harvested from evaporated seawater. There are no studies comparing the health benefits of different types of salts. However, less processed salts usually do not contain additives. Salt is perhaps the most widely used seasoning in the world. Some people believe that salt is bad for you, but the reality is not that simple.

Though refined table salt is the most common type in the West, a number of other varieties exist. These include Celtic, Himalayan, kosher and sea salt. However, there are few nutritional differences between these various types.

While unrefined salts contain fewer additives, the main distinctions involve texture, grain size and flavor. Manufacturers of Himalayan salt lamps claim they release helpful negative ions into the room and clean the air. But do they really work? Epsom salt has been used as a natural remedy for hundreds of years.

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Using kosher salt is not going to lead to iodine deficiency, which is definitely a good thing since many chefs prefer using kosher over regular. Think about it, it's far easier for a chef to gauge how much salt is being added to a dish when dealing with those larger crystals!

Because of the space between the grains of kosher salt, a spoonful of regular salt will have about twice the salting power of kosher salt. Something that has to be taken into account when recipes that call for salt by a measure of volume are being used. Let's leave that to the chefs, shall we?