🧂 Kosher salt
- Has larger, flat flakes, which makes it easy to pinch and control when seasoning food.
- It’s called “kosher” because it was originally used to draw blood out of meat in the koshering process — not because it’s blessed or religious. (I always did wonder about that.)
- It’s usually pure salt without added minerals or iodine, which means a clean, straightforward salty flavor. (Not chemically-tasting like iodized salt.
- Cooks love it because it dissolves evenly and gives great texture.
🌊 Sea salt
- Comes from evaporated seawater, so it can contain trace minerals like magnesium, calcium, and potassium. (I love anything that comes from the sea-except maybe stinging jellyfish and sharks.)
- Depending on where it’s harvested, it can have a slightly different flavor or color (like pink, gray, or black sea salt).
- The crystal size It can range from fine to chunky, making it great for finishing dishes or adding crunch.
So…I use both. I only use iodized salt to toss into recipes, boiling water, and over my shoulder to fend off the devil. 👿
