Salt is an indispensable ingredient in every dish. The taste of the food we prepare would be worthless if we did not add salt. Recently, however, there has been increasing talk about the harms of salt and its abuse.
We can already see healthier alternatives for ordinary iodized salt on the market - Himalayan salt, black salt and others. One of the most interesting types of salt is kosher salt.
Kosher salt got its name, because it is used to make meat according to Jewish customs and traditions. Kosher salt has coarser and larger crystals than ordinary salt, which is why it is excellent for extracting blood from meat before cooking - a main requirement in kosher cuisine.
Interestingly, kosher salt is not actually certified as kosher, but it is named that way, because of its ability to extract blood well during the kosher process. Many chefs prefer to flavor their dishes with kosher salt, because it has no additives and its taste is much softer than ordinary salt.
Kosher salt is obtained by pressing salt, which is extracted from various salt deposits. It dissolves easily and evenly. Kosher salt can be used in almost all types of cooked dishes, sauces, soups, roasted meat and anything else you want.
