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Spixxy
ANSWERS: 2
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Kosher salt usually has no additives, and it has big crystals with large surface areas. This size and shape allows it to absorb more moisture than other forms of salt, and this makes kosher salt excellent for curing meats. That is essentially where the name comes from. The salt itself is not kosher, meaning it doesn't conform to Jewish food laws, but this salt is used to make meat kosher. The Jewish holy book, the Torah, prohibits consumption of any blood, which is why kosher meat must be slaughtered and prepared in a specific manner. A common way of removing the final traces of blood from meat is to soak and salt it. Nutritionally speaking, kosher salt is no different than table salt, although it does not provide iodine.
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Their is no difference except that Kosher salt is coarse and regular salt usually isn't
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