Kosher salt is coarse kosher sea salts without any common additives like iodine. Used mainly in the kitchen and not on the dining table, it usually includes organic substances and often contains anti-caking agents, such as potassium phosphate. It was developed by a leader in the kosher food industry, who recognized the need for a cheaper and more accessible alternative to table salt. Despite its availability, this salt is not easy to come by, and there are regulations regarding kosher salt production and kosher salt manufacturing.
The “Kosher Salt Diet” is based on a standard definition of the four main species of kosher salt. The term ‘Kosher’ is derived from the Hebrew word “kosher”, which means “lawful” or “kosher”. The grains that are categorized as kosher salt are all kosher, but the way they are produced differ significantly from one species to another. For example, one species of kosher salt consists of mostly coarse grains that are raised on small farms, so the salt has a high salt content. On the other hand, another species of kosher salt consists of fine grains that are harvested on large farms and raised on massive productions.
Today kosher sea saltsis recognized as a separate species with its own set of manufacturing and kosher standards. The process of kosher salt production is quite different from traditional salt production, with high-quality products that have a higher melting point and a more even distribution. The result is a salt with increased value, that’s better for your health and more eco-friendly. The traditional kosher salt production process also involves using non-kosher salt, that increases the amount of chemicals used and decreases the concentration of nutrients in the final product. The organic kosher salt, on the other hand, incorporates a rigorous production process that ensures that the salt will be free of contaminants, while maintaining the kosher standards.
Kosher salt is less likely to contribute to the global warming effect. When regular salt dissolves in water, it absorbs carbon dioxide, which causes global warming. Regular salt dissolves in the water because of a natural process called osmosis, which removes the magnesium and other trace minerals from the mineral. When kosher salt combines with baking soda, it creates a neutral solution that doesn’t affect the pH of the solution, reducing the possibility of causing damage to the atmosphere. In addition, kosher salt won’t increase your cholesterol either.
Kosher salt’s translucent appearance is attributed to the fact that it is made by nature itself; it has a very high degree of refractory ability when exposed to light. When regular table salt is exposed to the air, the molecules split and the individual minerals begin to diffuse, leaving behind big crystals. This doesn’t happen with kosher salt, so you don’t get that “red / white” texture that you might find in regular table salt. Another advantage of using kosher salt is that it doesn’t undergo any alteration once it’s on the surface of foods. That means it’s safe to eat with, since there’s no chance for the minerals to react with any enzymes or proteins.
There’s one more advantage to kosher salt. When food is cooked at a high temperature, the colour will change. If you use regular table salt, that colouring will tend to disperse throughout the food. But when it comes to sea salt sprinkles, kosher salt tends to retain its colour. In fact, after several hours of cooking, your food will have a grey colour. With regular table salt, the same thing happens,it becomes flaky and old looking.
Using kosher salt instead of regular table salt also ensures that your cooking is healthier. As any health buff knows, the most harmful thing you can eat during a cooking process is highly refined, processed salt. Most of today’s salts are highly refined and processed as well, so using kosher salt will reduce your risk of heart disease, hypertension and other health issues. It also reduces blood pressure, keeps blood sugar levels correct and helps prevent strokes and kidney damage.
Of course, there are many other ways kosher salt can benefit you through your cooking. It adds a wonderful flavour to fish and poultry dishes, makes great gravies and spreads well between meats and vegetables. Best of all, kosher salt won’t stick to the outer shell of meat. That means there’s no more rubbery meat after it’s cooked. No more problem with uneven cooking or uneven taste in your meals. Kosher salt is the best cooking salt for today’s culinary world and tomorrow’s.
