Did you know…?

… that Kosher Salt is called “Kosher” because it is used to draw the blood out of meat?

Photo by Geoff Lane

Deuteronomy 12:16- “Only ye shall not eat the blood; ye shall pour it upon the earth as water.” Jewish dietary laws forbid the eating of meat containing blood or drinking blood. Leviticus 17:14 and Genesis 9:4 also make this very clear command. Go here to see the dietary laws explained in more detail.

Back to the salt. If fine salt (table salt) is used, it dissolves quickly and makes the meat salty. If coarse salt is used, the blood is drawn out with very little salt absorption into the meat. The salt and blood are easily washed from the meat, and the meat is now Kosher. (As long as it wasn’t a forbidden meat to begin with.)

More facts about Kosher salt:

  • it weights about 26% less by volume than table salt. If you add 1 teaspoon of Kosher salt to a recipe that calls for 1 teaspoon of table salt, it will not be salty enough.
  • different brands of Kosher salt make different sized flakes of salt.

This wasn’t some random fact that I knew, by the way. I Googled it. I was looking at a pretzel recipe that called for Kosher Salt, and I wondered why it was called that. So now you know!


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