Kosher salt and regular salt have different chemical compositions, textures, and uses. Kosher salt is a coarse-grained salt made from either sodium chloride or a mix of sodium chloride and other minerals. It is usually used in Jewish cooking and is considered to be a more natural form of salt. Regular salt, also known as table salt, is a fine-grained salt made from a mix of sodium chloride and other minerals. It has a much more intense flavor than kosher salt and is often used to season food. The main difference between kosher salt and regular salt is the texture. Kosher salt has a much coarser texture, which makes it better for sprinkling on top of finished dishes or for adding to marinades or brines. Regular salt, on the other hand, has a much finer texture that is better for seasoning dishes during cooking. The texture of kosher salt also makes it better for absorbing moisture, which is why it is often used to preserve meats.
Kosher salt is considered to be healthier than regular salt because it contains fewer additives and contains fewer artificial ingredients. Regular table salt is usually fortified with iodine, which helps to prevent certain diseases. Kosher salt, on the other hand, is unrefined and contains fewer additives and artificial ingredients. Furthermore, kosher salt has a much lower sodium content than regular salt, making it a healthier alternative. For this reason, many chefs prefer to use kosher salt when cooking.
