Kosher salt

Kosher salt is a type of coarse salt with irregular, larger crystals than common table salt. It is characterized by its flakier texture and its ability to adhere better to food, making it ideal for seasoning meats and preparing recipes that require uniform and controlled salting.

Its name comes from its traditional use in the preparation of kosher meats, as its structure facilitates the extraction of blood, complying with Jewish dietary laws. Although its use was originally linked to kosher cuisine, today it is a very popular ingredient in international gastronomy due to its clean flavor and unique texture.

Among its properties, its purity (generally free of additives like iodine or anti-caking agents) and its ability to enhance the natural flavor of food without overpowering it stand out. Furthermore, because it dissolves slowly, it allows for better control of the salt level in preparations.

In different regions of Latin America, it may be known simply as coarse salt, large-grain salt, or cooking salt. However, kosher salt differs from other coarse salts due to its characteristic shape and texture.

In summary, kosher salt is an essential ingredient for those seeking precise control in salting, ideal for meats, vegetables, and baked or grilled preparations.