Can you imagine your daily meals without salt? Definitely not. Salt is an important ingredient that makes food appetizing and tasty.
But wait, how do you differentiate between the different types of salts available in the market? Out of all the salts, we are specifically going to discuss two salts that are essential and used in almost all households around the world. These salts are Himalayan pink salt and Kosher salt.
This article discusses key differences between Himalayan salt and Kosher salt, their usage, and which salt is better for different purposes. For those who do not know much about these salts, let’s first discuss their main properties.
What Is Kosher Flake Salt?
Kosher salt has large salt grains of irregular shape which are formed as a result of the seawater evaporation process. The coarse kosher salt is usually sourced in the following two ways:
- Evaporation of seawater
- Underground rock deposits
Due to its extraction process, kosher salt doesn’t have a very sharp salty taste and offers a relatively mild flavor compared to regular table salt. Moreover, kosher salt doesn’t contain iodine or any other additives such as anti-caking agents.
You must be wondering about its unique name. It essentially originates from the Jewish method of koshering meat to extract the blood from inside the meat. Since the kosher salt is coarse with a flaky texture, it’s relatively easy to rub on the meat.
Apart from koshering the meat, Chefs worldwide use kosher salt to season different vegetables, meat, pasta, and other meals.
Is Kosher Salt Lower In Sodium?
Another interesting fact about kosher salt is its weight. One tablespoon of kosher salt weighs less as compared to the regular table salt. Moreover, kosher salt contains lower sodium than table salt. One teaspoon of kosher salt contains around 1,800mg of sodium, while common table salt contains 2,300mg of sodium.
Different Types Of Kosher Salt
You can mainly find two types of Kosher salt in the market – coarse and fine. However, no matter which Kosher salt form you use, it doesn’t quickly dissolve in water like other salt types. It’s the unique texture of Kosher salt crystals that makes it ideal for koshering the meat.
What Is Himalayan Rock Salt?
Himalayan rock salt, also known as pink salt, is extracted from the Khewra Mines Punjab, Pakistan. These salt deposits were created due to the drying up of oceans more than 300 million years ago. Khewra salt mine is the second-largest salt mine in the world.
The Himalayan pink salt has started gaining popularity over the last couple of years because of its natural occurrence and the additional 84 minerals necessary for the functioning of our body. Some of the notable minerals include iron, potassium, magnesium, and calcium. The traces of iron oxide give a pinkish color to the salt.
The healing properties of Himalayan salt outshine the rest of the salt types. Many ayurvedic medicines contain Himalayan rock salt to treat obesity, diabetes, and blood pressure.
To sum up, pink salt is essentially a multi-purpose salt that you can use while making a meal or simply sprinkle on top of various foods. You can use pink Himalayan salt for seasoning however, it also serves as a preservative to minimize bacterial growth in vegetables and meat.
What Is The Difference Between Himalayan Salt And Kosher Salt?
Both of these salts are naturally occurring minerals but are obtained through different sources. Himalayan pink salt is harvested from underground rock salt deposits located in Pakistan. The mining of pink salt is done using traditional methods.
Kosher salt is obtained from salt deposits and by evaporating seawater. The seawater is evaporated through sunlight leaving behind fine crystals of sodium chloride.
Moreover, Kosher salt undergoes post-processing as many manufacturers add iodine; however, Himalayan salt doesn’t contain any other chemicals or additives. Moreover, the Himalayan salt already contains traces of iodine, so there isn’t any need to include extra iodine in the salt.
One of the most visible differences between kosher salt and Himalayan salt is their color. Kosher salt has pure white flakes, while Himalayan salt has striking, vibrant pink salt crystals.
Himalayan salt is obtained in the form of large rocks that are further crushed to different grain sizes. The crystals of pink salt have a fine compact texture that makes them very sturdy.
Whereas, crystals of kosher salt are larger and rough than other salts. Its white flaky crystals have a coarse texture.
Let’s talk about the flavor of these two salts. Kosher salt offers a clean and straightforward salty flavor that isn’t too sharp. However, due to the presence of other minerals, Himalayan salt gives a complex flavor to your pallet with very mild saltiness.
While comparing the nutritional profile of the two salts, kosher salt is regular sodium chloride without any other minerals. In contrast, pink salt contains different essential minerals that your body requires to properly function the muscles and other vital organs.
Kosher salt is used for koshering meat and seasoning food. Its flaky texture makes it ideal for marinating meat and vegetables before cooking or grilling. Most of the chefs find it easy to pick and evenly sprinkle over food due to its large crystal size.
Himalayan salt has diverse applications and uses compared to kosher salt. Edible Himalayan salt is used for seasoning food. While the Himalayan salt can also be used for healing purposes in the form of salt lamps and bath salts.
Daily intake of salt is vital for the proper functioning of our bodies. Not only that, it maintains fluid balance and regulates our muscle functions.
These two most popular salts are used around the world for seasoning and curing meat. On one hand, Kosher salt is the perfect choice for curing or koshering meat, while, on the other hand, pink Himalayan salt is a healthier choice for cooking and seasoning meals.