What is Kosher Salt?
Before getting into kosher salt, we must understand what salt exactly is. Kosher salt is the same as any other salt with strongly bonded sodium and chlorine molecules. Due to its large particles, kosher salt has less sodium than other salt. Kosher salt is mostly obtained from salt deposits in salt mines. It has several properties like preservation, healing and medicinal other than cooking. In this article, we will look into Kosher salt, how it is made, and its uses.
History of Kosher Salt
“kashrut” means an old Jewish custom that gives kosher salt its name and significance. These are a set of strict diet rules that specify the acceptable food categories and methods of preparation. This religious tradition objects to consuming blood-containing meat as one of its rules. Jews used this method to remove blood from meat, giving rise to “koshering.” They would kosher the meat by drawing the blood out of it with coarse-grained salt. As it is used in America today, Kosher salt only sometimes follows Jewish culinary tradition but meets some of its requirements.
How Is Kosher Salt Made?
Kosher salt must be certified by a Jewish institute to be accepted as kosher, and they are two types. One is Coarse-grained Kosher-style Salt, mined from salt mines like other types of salt, and the other is Kosher-Certified Salt with traditional Jewish guidelines.
Kosher Style Salt
Generally, salt is made by a process called evaporation. The sea water is collected into ponds, evaporated, and converted to salt crystals. In this process, many sea minerals are precipitated at different temperatures. Similarly, kosher salt can also be mined from underground salt mines, which once used to be seas, and later they are evaporated. Vacuum Evaporation is another type of method to process kosher salt. In this method, the brine water is pumped into vertically dug wells, and the temperature is controlled to make the brine precipitate and form different salt textures.
Kosher Certified Salt
The salt met by Jewish law and has kosher certification is called kosher-certified salt. It can also be called kosher salt. It doesn’t have any additional chemicals or additives added and is produced under the supervision of strict Jewish guidelines. Once the salt has been done, a Jewish institution checks whether it meets the Jewish guidelines.
Benefits Of Using Kosher Salt
- It is easy to use because of its large grains. We can sprinkle it evenly on the dishes.
- Many prefer using it because it has no chemicals or additives and is less refined.
- As iodine is not present, many people prefer kosher salt because of its pure taste, and we don’t feel any after-taste by using it.
- It is widely used for culinary purposes like Brining, Pickling, seasoning, curing and smoking meat and other foods.
- Like other salts, it is also a good source of sodium, which helps in muscle and nerve function and maintains fluid balance.
Kosher Salt In Cooking
Using Kosher salt in cooking helps enhance its taste due to the presence of minerals and less iodine. It avoids oversalting the food due to its large grainy, coarse texture. We can hold and spread the salt evenly on the dish during cooking. Kosher salt can be used in any form of cooking except baking because of its texture. Traditionally other than seasoning, it is used for koshering, which means removing blood and moisture from the meat, as eating meat with blood is unacceptable in their Jewish culture. We can use kosher salt in the following cooking methods.
- Seasoning Foods – Widely used for seasoning because of its large and flaky texture. We can easily pick up the salt and season the food accurately during or before cooking.
- Brining & Pickling – Due to no additives, kosher salt is mostly preferred for brining and pickling as colour may change if the salt has additives.
- Smoking – Applying kosher salt on the meat as marinate will prevent the smoke from entering the meat due to its flaky texture and letting it stay on the surface, making the meat crisp and tender.
- Margaritas – Kosher salt is mostly used for rimming margarita glasses for its flavour.
- Pasta Water – Kosher salt is used in boiling pasta, Spaghetti or noodles in many households to make it tastier.
Unlike other salts, Kosher salt is unique and widely used by everyone because it has no additives. Due to its coarse nature, traditionally, it is used by Jews for koshering meat. Still, later on, it is used for various cooking methods to make food more palatable. If you are looking for a reliable bulk food-grade salt supplier, Contact Canada Salt Group Ltd, the largest salt supplier in the United States and Canada.