Kosher Salt

On January 2, 2011, in Types of Salt, by Jitendra

Salt is everywhere in the earth. Here salt refers to the sodium chloride in particular as there are many other salts such as the potassium, fluorine, boron, phosphorous, chlorine, lithium and many more. Almost whole of the earth is surrounded completely by the salted sea water or else huge glaciers of ice otherwise in some parts of the northern hemisphere. Apart from that even if you consider the land region, there are huge sources of the salt sodium chloride. So naturally such a big component of the earth is of so many different kinds with respect to the region from which it is obtained.


Kosher Salt Variety of types of salts is common salt, table salt, pickle salt, kosher salt and many more. While you can make out from the name about all the other salts, the one exception could just be the kosher salt. To be honest there is nothing as such called kosher salt and this is the fact. It could either be kosher certified salt or otherwise a process called the koshering of salt which is carried out in the curing of meat.


Kosher is a brand name of a food corporation in the Americas. They are quite profound for their top minded brand awareness in the market. They have standard set rules of nomenclature for their own ways of salt production. All those who follow their terms and conditions in executing various steps involved in the production of salt and if the salt is to meet the standards of the kosher levels, then such a salt is said to be as kosher certified salt. They are quality wise equivalent to those salt used by the kosher foods.

These kosher salts are used widely in the curing of meat applications. There is a process called the desiccation by means of which the kosher salt which basically has bigger grains comparatively, will affect the curing process in the meat. Kosher salts are otherwise used for all those seasoning applications.


Kosher salts vary from the other forms of salts in the sense that they are not cubic crystals. They do have a very flat shape of the blood platelet kind. It is because of the ways they are produced. They are forced to high pressure to obtain that kind of shape. No iodization processes are involved as you infer in the case of the table salts. Even the additives that are added to the salt are very much pre determined according to the requirements. This would allow or disallow the salt particles to cling together when they are stored.


Usually the process of curing is carried out by applying a thin layer of the kosher salt on top of the flesh in the first place. The flesh is allowed to hang in a rack, say for about a couple of hours. All the kosher salt that is applied for seasoning will in the meantime absorb all the unwanted fluid content in the flesh. After sometime when you wash off the salt from the meat, your meat is devoid of most of the impurities that it would contain otherwise. You could even use the kosher salts for seasoning pickles of certain kind.


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