Kosher salt gets its name from its integral role in making meat kosher. Jewish law dictates that blood must be extracted from meat prior to consumption. Although harvested like table salt, it is raked during evaporation, giving the grains a block-like structure allowing the crystals to better absorb blood from animal carcasses. Use to brine or kosher meat, on fries and baking. Excellent in pasta sauces, where it yields a rich, complex, delicious flavour.
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