You might be wondering, what's the deal with Kosher salt being called Kosher? It's not because it's blessed by a rabbi or anything (although, that would be kind of cool). It's actually because it was originally used to cure meats, making them Kosher (or acceptable) for consumption under Jewish dietary laws. Who knew salt had such a rich history?
Now, let's talk about texture. Table salt is like fine sand - it's super fine and dissolves quickly. Kosher salt, on the other hand, is like a beautiful, chunky crystal - it's got a more rugged texture that's perfect for sprinkling on top of dishes. And, fun fact: the coarser texture of Kosher salt makes it easier to sprinkle evenly, so you don't end up with a salty bite and a bland bite.
Kosher Salt vs Table Salt
But, here's the thing: table salt is often iodized, which means it's had iodine added to it to prevent goiter (a fancy word for an enlarged thyroid gland). Kosher salt, on the other hand, is not always iodized, so if you're using it as your go-to salt, you might need to get your iodine fix elsewhere. Don't worry, it's not the end of the world - just eat some seaweed or something.
