Kosher salt is a special type of salt with larger grains than table salt. The term kosher salt comes from its use in curing meat by removing the surface blood. It has no additives making it taste milder and cleaner than table salt.

The benefits accrued from kosher salt can not be utterly underestimated. Kosher salt contains sodium chloride which is a very important component in the body. Sodium chloride helps in nerve stimulation and helps to keep other minerals soluble in our blood. It is also required for the production of hydrochloric acid in the stomach.

Moreover, kosher salt has got large grains which do provide a large surface area that allows it to absorb moisture. This phenomenon is behind the reason why kosher salt is very effective in curing of meat. Use of kosher salt in curing meat gives meat the desired reddish-brown color and slows the oxidation process in turn preventing the meat from going rancid. Moreover, it also contains vitamin K that prevents muscle degeneration that can lead to muscle disorders.

The other benefit associated with its large and coarse grains can be directly linked the reason why chefs prefer this type of salt to table salt. It is quite easier and faster to measure by hand making cooking in restaurants very efficient. Aside from these, kosher salt is known to decrease cooking time in that it increases the temperature of water when boiling food. This benefit is thus felt a lot when cooking food such as potatoes and vegetables-again making cooking very efficient. However, kosher salt has not been recommended for baking with recipes that use small volumes of liquid as it will not dissolve sufficiently resulting in small bits of salt in the resulting product.

Getting your flavor is one other benefit reaped from the use of kosher salt. Using Kosher salt as additive creates a better taste both by bringing out the natural flavor of food and by the virtue of reducing additives in your food. It is a lot much better than salt!