What commonly described as kosher salt is really coarse kosher salt, which is also known as dry kosher salt for kosher followers of Jewish dietary law. For some unknown reason, this slight change from coarse to fine kosher salt became the new standard for kosher salt. This type of kosher salt is used most often for cooking, although it can also be found in various restaurants worldwide. It's commonly used for fish roe, kosher dumplings, unleavened breads, and salty snacks like saltiness. Today there are even kosher salts made specifically for non-traditional uses.

Though the vast majority of kosher salt consumers prefer kosher sea salts, that doesn't mean they have to. There is an increasing demand for kosher table salt online, and in stores both in the US and abroad. This salt may be purchased in a number of different forms. Table salt, kosher sea salt or kosher salt chips are all viable options, but not all kosher salts are produced equal. Before purchasing any kosher salt, here are some things you should know.

There is a small amount of controversy over whether kosher salt contains any trace minerals. The controversy centres on whether the minerals found in seawater, as well as those found in ground rock, constitute a "koshering process" within the Jewish tradition. Since kosher salt and table salt are both processed in the same way, the debate centres upon the meaning of the word "kosher". The controversy stems from the fact that kosher salt contains traces of magnesium and potassium. While these minerals are naturally present in seawater and ground rocks, some observers believe these trace minerals should only be removed during the koshering process.

There are two schools of thought concerning the meaning of the word "kosher". The first school maintains that it signifies a set of rules regarding the preparation and consumption of food in relation to kosher observances. The second school maintains that the key features of kosher salt have nothing to do with the trace minerals and are unrelated. No matter what the school of thought, there are several key features of kosher sea salt that make it distinct from traditional sea salt.

One of the best kosher salt characteristics is its trademark flavour. Kosher sea salt has a light flavour with a hint of iodine. This flavour makes kosher salt ideal for seasoning foods and cocktails. In addition, it has a very mild yet rich flavor, which makes kosher salt an excellent choice for cooking.

Another key feature of kosher salt comes from the form of the crystals used to process it. Unlike table salt, kosher salt does not contain many large crystal particles. Instead, kosher salt flakes have a fine structure that makes it ideal for use in baking, roasting, sprinkling and even melting chocolate. These fine sized kosher salt crystals make kosher salt more versatile than regular table salt. It also helps to release its flavourful properties when the salt is exposed to heat.

Using kosher salt in a recipe tester helps ensure that the salt does not have an excess amount of magnesium or calcium. When salt and other trace minerals are added to water, it can become ionized. In this state, it can begin to draw nutrients from other ingredients in the mixture, causing them to lose their taste. By placing kosher salt on a recipe tester prior to adding it to the water, you can ensure that the salt will retain its natural flavour.

Finally, kosher salt has its own set of trace minerals. Magnesium, calcium and potassium are found naturally in seawater, and it is these trace minerals that give kosher salt its distinctive flavour. When sea salt is processed, it is not changed into sodium chloride, a common baking salt used in most recipes. Because these trace minerals are so important, they should always be included in any recipe where you use kosher salt.