View Full Version : Kosher Salt Vs. Sea Salt...any opinions?
06-09-2011, 05:09 PM
Ok, now that I'm back to raw, I'm definitely trying to curtail salt as much as possible. In the gazpacho I made I used Kosher Salt because it was less sodium and it was on sale at Jewel. All of the other herbs were fresh. I found myself using less Kosher Salt than I did when I would have sea salt.
What's your take on it?
06-19-2011, 02:36 PM
I also bought kosher salt because it was cheaper but I really like the Celtic sea salt better. I think it has more minerals.
06-19-2011, 02:54 PM
I'm not familiar with Kosher Salt. In what way or ways is it different from other forms of salt ?
I like using the pink Himalayan salt as I find I use less of it than the Celtic Sea Salt. *Ü*
06-20-2011, 07:36 AM
Kosher salt refers to a salt that is crystallized under pressure to produce larger flat flakes of salt. It does not have less sodium per gram than any other salt. However, because of the crystal shape difference, it would have less sodium per teaspoon than, say, table salt (much smaller grains - thus more densely packed). Weight to weight it would be the same.
Kosher salt is pure sodium chloride and does not have iodine added to it.
Sea salt, as it sounds, is made from dehydrating sea water. Because it is not crystalized pure it contains many other minerals and potential nutrients from the sea water. Sea salts from different parts of the world will have different mineral contents. Sea salts can add different depths of flavor besides just the saltiness.
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