Kosher salt or koshering salt is pure salt with no additives, made with large grains and a coarse texture. Many people use it to draw out the blood from meat to make it kosher. Both table and koshering salt are often confused as one in the same. However, they’re not, kosher salt is sometimes used by cooks and can also be used to cure meats due to its surface area, which allows it to absorb more moisture than other salts. Table salt is commonly used for daily consumption, contains additives and is more refined with a smaller grain size. Although kosher salt may be used less frequently, it has great qualities that can be very beneficial.
There are several advantages to koshering salt that makes it worth using. Additives are nonexistent, it is pure and emphasizes the natural flavors in food. It’s a favorite for chefs and home cooks due to its ability to cure meats and its large grains, which makes it easier to manage. Additionally, the human body depends on sodium for survival. It helps by carrying nutrients into cells and regulates muscle contractions. It is also required to produce hydrochloric acid in the stomach, which is essential for digestion. A healthy amount of salt is good, but using too much can be harmful. Kosher salt allows people to use smaller amounts while still getting their desired flavor.
A main benefit of kosher salt is that the grains are larger so less salt is needed, which prevents over consumption. Using smaller amounts can also help prevent high blood pressure and hypertension. Kosher salt can be rewarding because it is untainted and has large grains for lower salt intake. For those who desire low sodium and a pure salt with no additives, then koshering salt would be very advantageous.