By Juliana` Campbell - March, 9th 2015

Kosher Salt

For a different experience shaking and grinding for texture then consider Kosher Salt.

Kosher salt was originally used for religious purposes.

Jewish law required blood to be extracted from meat before it was eaten. Kosher salt has a flaky, coarse structure that is particularly efficient at extracting the blood.

The main difference between regular salt and kosher salt is the structure of the flakes. Chefs find that kosher salt, due to its large flake size, is easier to pick up with your fingers and spread over food.

Kosher salt will have a different texture and flavor burst, but if you allow the salt to dissolve in the food, then there really isn’t any difference compared to regular table salt.

However, kosher salt is less likely to contain additives like anti-caking agents and iodine.

Kosher salt has a flaky structure that makes it easy to spread on top of your food. There is very little difference compared to regular salt, although it is less likely to contain anti-caking agents and added iodine.

Photo Source: stlbites.com 

To find more articles on salt and health information please visit: Healthy Holistic Living