A Guide to Kosher Salt
Salt is a naturally occurring mineral that humans have been mining, trading, and ingesting for centuries. It’s been a culinary delicacy, a currency, and a key to new food preservation techniques that helped advance human civilization. Much of the world’s salt is buried in ancient caves that were once tidal pools filled with seawater and impossible to access in pre-modern times.
Today, it is the world’s most popular condiment and comes in many forms, including kosher salt. But what does this mineral have to do with Judaism, and makes it so ubiquitous?
Why is it Called Kosher Salt?
Despite its name, most kosher salt is not blessed by a rabbi. Usually, we call ingredients kosher when they meet strict Jewish dietary guidelines called kashrut. The salt, however, gets its name from how people use it in kosher diets. It has larger grains and a coarser texture than regular table salt, making it perfect for drawing out excess blood from meat in the koshering process.
Although Jewish butchers use this salt to prepare meat for their religious customers, kosher salt is also widely available in grocery stores.
Why Is Kosher Salt So Popular?
Almost all recipes call for kosher salt these days because of its favorable texture and superior taste. Its coarseness makes it easier to work with when salting food by hand, and it contains less salt per pinch than finer salts, so oversalting your food is almost impossible. It is also generally lower in sodium, which offers many health benefits.
It is non-iodized and doesn’t contain additives or anti-caking agents, which can affect the flavor of your food. Chefs prefer kosher salt because it is standardized – meaning the taste and texture will be consistent no matter where you buy it.
Other Flavoring Ingredients to Complement Kosher Salt
Western diets often contain far too much salt, which can lead to high blood pressure and heart conditions. Despite its lower sodium content, we should still enjoy kosher salt in moderation. Using herbs and spices to season food can decrease reliance on salt and make the meal healthier overall.
- Garlic – adds potent savory flavors and aromas to food and may help boost the immune system. Close relatives of garlic include onions and leeks.
- Cinnamon – a mild, spicy flavor that works for savory and sweet dishes. Garam masala is a popular Indian spice mix that contains cinnamon, cardamom, cilantro, and black pepper.
- Mint – lifts heavy flavors and adds freshness to rich, oily dishes—mint pairs well with dairy-based recipes like creamy sauces and soups.
- Cayenne pepper – adds heat to meat and vegetable dishes and increases their antioxidant content. Cayenne is rich in vitamins A, C, and E.
Kosher Certification for Food Flavorings
Unlike salt, some food flavorings may require kosher certification to prove they comply with kashrut. Meat and dairy are subject to different rules than fruits and vegetables, generally considered Pareve (permissible) in Judaism. Even if a food additive does not come from animals, it may still contact animal products during manufacturing.
In such cases, those animal products would need to be endorsed by a rabbi for the final product to have the kosher label. Solvents are common processing ingredients that may confuse a product’s kosher status. Food manufacturers use them to make essential oils, distillates, and other food additives, so they must be kosher-certified.
Advanced Biotech supplies diverse flavorings and aromatics for the food and beverage industry. All our products are kosher-certified by the Orthodox Union. Please contact us for more information.