A coarse grained salt that has been prepared according to Jewish laws and procedures, thus keeping it "kosher." Free of additives combined with the salt particles, the grains have been compressed, creating a flatter, yet coarsed grain with a lighter weight that sticks better to food and dissolves easily. Identifying food as "Kosher" stems partially from the long history of koshering meat to comply with Jewish laws. As a coarse and rough surfaced salt, the particles adhered to the meat easily, enabling the blood within the meat to be drawn out, which is one of the laws of the Jewish faith which requires blood to drained or broiled out prior to eating the food and thus, making it koshered.
Some kosher salts contain anticaking agents, which will often leave a chemical aftertaste, so if the pure salt taste is desired, check the ingredients before purchasing. Many chefs prefer using kosher salt because of its coarse texture, its flavor which disperses throughout the food, and its ability to dissolve quickly. This type of salt is available as flaked salt or coarse grained particles for use in the preparation of a variety of foods.