Kosher salt is available in two forms are kosher salt and sea salt. Sea salt is used mainly for its mineral content, whereas kosher salt is used for its medicinal benefits. When buying kosher salt, there are many labels identifying each particular type. In addition, kosher salt is sold in various colors, often resembling rock salt. This allows the consumer to easily identify what type they are purchasing, as well as ensuring that their doctor is using the right kind.
The main difference between kosher and sea salt is its manufacturing process. Sea salt is formed by water harvesting from the sea and melting it on a sea bed. The salt is harvested and stored in cool temperatures and then allowed to undergo the evaporation process. During this process, all the minerals in the salt become separated, resulting in a white, salty product. Sea salt is harvested by a different method, with water being introduced gradually into a sea bed to slowly evaporate the salt. This makes sea salt much less processed than kosher salt and therefore more beneficial for our body.
Another main difference is the source. Sea salt is harvested from salt mines around the world, whereas kosher salt comes mostly from Europe and the United States, although some stores do also buy kosher salt from other countries, mainly in Germany. This is because kosher salt is easier to obtain and therefore cheaper for mass quantities.
Flakes of kosher salt can be sprinkled onto any number of foods, although it's best not to use too much spice because the salt may burn on your food. The most common seasoning that kosher salt is used for is seasoning meat and fish. Although kosher salt does make a good sea salt by itself, it's even better combined with sea salt or rock salt.
Sea salt is known for having a very smooth texture. Many people think that sea salt has a coarse texture, which is not correct. It's actually very similar to table salt in its texture. This is because sea salt is harvested at sea and then harvested by evaporating the water in the ocean floor. Rock salt is harvested in a similar fashion, except the sand is usually harvested from a mountain.
There are many other differences between kosher salt and regular salt. The main difference is the moisture content, which is two times greater in kosher salt than in regular salt. It also contains a special substance called "baking soda", which brings out a flavor in food that ordinary table salts don't have. This substance is called "sodium bicarbonate", and this is what gives kosher salt its brown color.
Another main difference is in the way the salt is seasoned. With regular salt, there's only one huge step to sprinkle it onto whatever you want to salt, in order to have the proper seasoning. But with kosher salt, you need to put the pieces of wood or metal into the salt container (sometimes it's even more than one) and then sprinkle them with the "baking soda". When the wood/metal pieces turn brown and start "spitting" the seasoning onto the food, you know you're ready to start cooking.
The texture is just as important as the flavor, as well. In fact, the texture can be much more important than the actual flavor. With regular table salt, the crystals take on a texture as the salt cuts through the food, and as the ingredients become moist, the crystals mold to the shape of the ingredients.
Kosher salt's texture can vary depending on what it's used with, and even where it's used. For example, when kosher salt is added to marinara sauce, the sauce immediately develops a browned, peachy flavor is almost like caramel. If you've ever eaten real Italian meat, this is the correct way of seasoning your meat, and the meat should be moist, but not liquid, as the flavors will meld together if the meat is too hot. In general Italian meat shouldn't be seasoned with kosher salt.
Another factor affecting kosher salt's texture is whether it's table salt or a kosher salt substitute. In most cases, the kosher salt on the shelves today is less processed than regular table salt and is generally made from crushed rock salt. However, in the past, the process used to make kosher salt was much different. Today, the salt is made by taking small chunks of stone salt, mixing them together, and grinding them until the salt becomes a powder. Then it's treated with a solution of water and some sort of chemicals, which allow it to maintain its crystallized structure and maintain its "kosher salt" name.
Iodine is also important in cooking. Without iodine, your meat will not retain enough nutrients for good flavor, and it's also bad for the digestive tract. Iodine can be called kosher salt because it contains a trace of iodine, which maintains good health. So next time you go shopping for kosher salt, look for the words kosher salt and iodized salt.