As much as kosher sea salt is loved by Jews worldwide, not everyone knows the basic difference between kosher sea salt and regular table salt. The latter’s chemical composition is far different from kosher sea salt, which is known as the’kosher salt‘by the Jewish religious authorities. While we do not prohibit people from using kosher salt on their table, there are some who express concern on its harmful effects to their bodies. For those who know more about kosher salt and the concerns expressed by those who don’t, here’s a closer look at kosher salt and its various substitutes.
Most sea salts contain potassium and magnesium; however, kosher salt is a mixture of calcium and potassium salts, which is what distinguishes it from the rest. Kosher sea salts have been processed into the correct formula to deliver the right minerals to our table. When kosher salt is kosher, it has been washed and seasoned with the appropriate minerals so that it retains its natural flavor and texture. During the koshering process, water and other liquids are prevented from mixing with the salt, thus maintaining its structure and mineral-rich composition that makes kosher sea salts one of the most popular salts around.
The traditional kosher salt has an earthy flavor, which some find to be too rich and flavorful. But today, kosher salt is available in various saltshape, or thicknesses that make it ideal for table salt (not just kosher salt), and even as cooking salt (in kosher circles, this is referred to as kosher salt ‘non-iodized salt’). The fact that kosher salt ‘nostrally’ expresses God’s truth through the saltiness of its exterior serves as a source of its universal appeal. Saltiness however is not the only characteristic of kosher salt, as some also refer to it as having a neutral taste that is pleasing to the palate.
One of the salts favored by Jewish people is kosher salt with coarse grains. This type of salt contains smaller crystals that result in a crystalline structure that makes it ideal for use as table salt ( kosher salt with coarse grains can also be used as salt substitute). This characteristic of kosher salt makes it distinct from regular table salt – a fact that contributes to its widespread popularity. Cushionier, softer grains of kosher salt are also used for making kosher salt shakers, and even for baking.
Some kosher salts also have a hint of a mustard taste, which is caused by the action of molds present in the seawater. Some manufacturers try to eliminate this taste by adding artificial flavors or aroma to the kosher sea salt themselves. However, even with this added artificial flavor, kosher sea salt still remains distinct from ordinary table salt; its unique kosher certification means that this type of salt is truly kosher. For those who don’t adhere to the strict kosher regulations regarding kosher sea salt, but still prefer to use kosher salt on their table, kosher certification is still an essential part of the process. It certifies the salt’s purity and guarantees that you’ll get your money’s worth.
As food age, many people begin to notice a decrease in its taste, one that they attribute to the addition of preservatives like sodium. In response, many kosher sea salt manufacturers began to add potassium and magnesium to their table salt products as a means of addressing this problem. Unfortunately, these compounds actually had the opposite effect; instead of enhancing the flavor of kosher salt, they made it taste harsher, and sodium is one of the worst culprits of this phenomenon. For this reason, the kosher certification of salt not only ensures that the salt is indeed kosher, but that you can rely on it to cut down on the amount of salt on your table. Kosher sea salt is an excellent solution to a salty diet; not only does it taste great, but it’s good for your health too!