I read a lot of recipes online and a lot of them from the US ask for kosher salt. I see the need for Jews to use only kosher ingredients including salt. What I don’t know is why non Jewish people would specifically use kosher salt. Isn’t salt just salt?
Great video by Adam Ragusea about it:
In essence, it’s mostly an American thing that is historically based. Chefs in the past needed large-grained salts and kosher salt was the most widely-available salt of this type. It being kosher is an unimportant secondary property.
Thank you! It never occurred to me that it’s only describing the grain size and not the Jewish diet.
Someone else can answer this much more thoroughly, but salt granules of different sizes have different effects on your mouth and the recipe. Kosher salt is relatively cheap large salt grains, so it’s a standard for lots of recipes
