Kosher salt is coarse kosher sea salt with no common additives like iodine, potassium or magnesium. Used primarily in the kitchen and not on the table, it usually consists of sodium chloride and will contain anti-caking elements for strength and toughness. It's generally produced in Israel and has its own process for manufacturing.

The first mention of kosher salt comes from Ancient Egypt. Its name is derived from a combination of two phrases Ksheer (eous) and Chokid (zing), the Hebrew word for "white". Chokid in modern times means "precious salt". While there doesn't seem to be a consensus about its origin, there are strong arguments for either position. Most Egyptologists agree that it was produced in Nile River excavations. This would make sense since most modern table salt does come from the Nile.

To clarify the difference between kosher salt and table salt, kosher salt contains a higher amount of minerals such as magnesium, calcium, and potassium, while table salt does not. This is why it's often used as a table salt substitute, and the high concentration of minerals makes it ideal for cooking and seasoning. In addition to the minerals, the high amount of trace minerals in kosher salt contributes to its unique, high-flavored flavour. It will dissolve the flavours of tomato, cheese, eggs, fish and many other foods.

One of the unique features of kosher salt is its coarse-grained structure. Cushion salt is often considered to be more coarse-grained than kosher salt. However, the composition of kosher salt is much different, consisting mostly of sodium chloride. It's this salt that provides the distinctive flavour. Sodium chloride provides many of the characteristics of kosher salt, including its ability to preserve food for extended periods of time.

To further complicate things, kosher sea salt is also a monosodium salt, which means it has two sodium ions instead of one. Although it's commonly known as table salt, kosher salt can actually be used in cooking and baking. The addition of herbs and spices further enhances its flavour. Its use as a cooking ingredient allows it to release its flavour into the cooking process, thus producing foods with a significantly enhanced taste and aroma.

Kosher salt crystals are the salt of choice for people who don't want their food to go bad or go stale. The large crystal shapes of kosher salt are ideal for pickling and preserving foods. Pickling is a traditional method of preserving food for extended periods of time, which allows foods to have their full flavour for up to a year. The pickling process is typically done in brine tanks, but there are commercially available brine tanks as well.

Kosher grains, another brand of table salt, also have unique qualities. Unlike other types of grains, kosher salt does not contain any aluminium or iron, and contains trace minerals like calcium, potassium and magnesium. Other grains, such as corn or rice, may leave chemicals and residues behind after you eat them, but kosher grains won't, since they consist of natural materials.

When looking for table salt, it's important to take note of which type of crystals it is made from. Sea salt is generally made from clays that absorb moisture from water. These salts are usually used for outdoor food preparation, as it doesn't react with the air, and it's good for campfires. However, sea salt may also be included in your kosher salt recipe to give it a unique flavour. Kosher salt crystals are naturally white, and their unique properties make them ideal for cooking and baking.