kosher salt

Kosher salt is a coarse-grained salt with larger crystals than table salt, traditionally used in the koshering process for meat preparation in Jewish cuisine. The salt consists of sodium chloride (NaCl) and typically contains no additives such as iodine or anti-caking agents, distinguishing it from refined table salt. The crystal structure is flat and flaky, which allows the salt to adhere more readily to food surfaces. The term "kosher salt" does not indicate that the salt itself is certified kosher, but rather refers to its historical use in preparing kosher meat by drawing out blood and moisture from the surface of animal flesh.

Kosher salt is prized by cooks for its pure flavor, large crystals, and ease of pinching and controlling salt application by hand. Its coarse texture makes it ideal for seasoning during cooking, finishing dishes, brining meats, and creating salt crusts. The larger crystal size means less salt by volume compared to table salt, requiring adjustments in recipes that specify table salt. It is commonly used in butchering, curing, pickling, and across diverse cuisines from contemporary American cooking to traditional Jewish, French, and Mediterranean traditions. Chefs favor it for its clean taste and versatility in both savory and specialized culinary applications.