Notes

The Difference Between Kosher Salt and Regular Salt
What exactly is kosher salt ? Kosher salt is typically a coarse, granular brown salt with no additives. Since it is harvested from the Dead Sea water, it contains many micro nutrients and subtle natural flavors which are not found in regular sea salt. This makes kosher salt ideal as a dietary supplement. Sea salt is better as a dietary supplement because it contains much more magnesium and other trace minerals. However, it is also often used as a seasonings for cooking as well.

So what exactly is kosher salt anyway? Kosher Salt comes from a natural sea salt deposit in the world's oldest salt mines. The salt deposits of the Dead Sea contain a wide variety of minerals including sulfuric and electrophilic minerals. These minerals enhance the flavor of kosher salt and make it a great seasoning. In kosher salts to adding flavors to food, the natural minerals found in Dead Sea salt also have strong antibacterial qualities.

Why is kosher salt different than regular table salt? The difference in taste between kosher salt and regular table salt is primarily the content of magnesium and sodium. Kosher salt contains a significantly higher amount of magnesium chloride (often referred to as "anaheimite") than sea salt does. This creates a salt with a rich taste and a unique texture. It has a slightly crunchy exterior, a nice snap in the middle, and a soft interior that does not irritate the palate or cause any burning or soreness.

However, the most notable difference between kosher salt and table salt (which is often made from very depleted fossilized ocean waters) is the lack of additives. Kosher sea salts do not contain any chemicals or stabilizers. They are completely natural and contain very little additional minerals such as iron or magnesium. Table salt on the other hand contains tons of these minerals.

So why is kosher salt different from fine sea salt? Well, the first reason is that fine sea salt actually contains trace amounts of iron. Because it's so abundant in iron, it's naturally a very good source for manganese and potassium. And it is also a source of magnesium. These elements are important to our diet - they help to build cell strength, support healthy blood vessels, and even help with muscle strength.

However, the trace minerals aren't the only reason that kosher salt has a more refined taste than sea salts. Its crystals are generally larger, which allows it to crystallize more easily and more thoroughly than other types of salts. Its particles are so fine that they can't be dissolved by water. To make them dissolved, the process requires an extra step. By using a process called "soap casting," the fine flakes can be transformed into fine chains. Soap, in turn, is basically just plain water mixed with natural oils that can further emulsify the salt and make it even more aromatic and flavorful.

The main difference between kosher salt and regular salt is that kosher salt contains many of the same beneficial properties. Its use is still common in Jewish foods and in cooking throughout the world. It is used to season meat, to make deserts and polishes, and even as a garnish - although this tends to be on a less frequent basis than the use of regular salt.

kosher salt, however, is not meant to be used as a main ingredient. When chefs want to add a certain flavor to their recipes, they usually have to start with fine grade kosher salt, because its larger crystals can't dissolve well enough in liquid. Once they have used it in a recipe, they then use mineral water to help the crystals dissolve. This can make a difference in the flavor of the final dish, but it is not generally considered to be necessary.
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