Kosher Sea Salt is salt commonly found in Jewish homes, synagogues, and homes around the world. The word derives from the Hebrew for "law". Sea salt is naturally salty seawater extracted from the seas around Israel, the Dead Sea, and the Mediterranean. It's the most common use is for seasoning food, cooking, cosmetics, gardening, and as an alternative salt for table salt. It's also known as sea salt, solar salt or Dead Sea salt.
Like many minerals, its quality depends on how it was harvested from the sea. It's said that kosher sea salts harvested in the Pacific Ocean have the most intense natural taste. They're said to have a fullness of "teness". Some kosher sea salts are said to have a milky flavour, while others have a salty taste, or a flavour reminiscent of shellfish. Some even have a licorice like taste.
But there are some other qualities of kosher salt that are more prominent than its saltiness. In particular, the taste of the salt varies depending on where the salt is mined. In some places, the salt's colour comes from iron sulphide. In other places, the colour comes from copper sulfate.
In Israel, some of the best kosher sea salts come from Netarts Bay, near Haifa. Netarts Bay is so named because of the abundance of iodine-rich waters surrounding the Red Sea. This natural resource is what gives Netarts Bay the reputation of having the "pure taste" of the most purity of water around. It's said that the water is so clear that it's better tasting than any other ocean in the world.
Salt has always been an important part of Jewish cuisine, dating back to biblical times when the Temple built in Jerusalem used the rock salt of Rehman and Magnesium as table salt. Flakes of magnesium covered in a pitch mixture of hay were also used. Salt, although now used only for seasoning food, was a major part of Jewish ceremonies long before the Jewish people migrated to Israel. The mitzvot, the Jewish holidays, had specific times for observing different types of activities throughout the year, and the seasons had their corresponding kosher sea salt decorations. Jews used to be careful not to use any salt with a white residue on it because this signified the passage over the Sabbath which is considered to be the first day of creation.
Today, sea salts can be purchased all over the world in tablet form or as powder mix for use in baking, in breads and casseroles, and in just about any other baking item you can think of. One type of kosher sea salt commonly found in contemporary Jewellery, dishes and household furnishings is the Kedem salt crystals. These kosher sea salts have been mined in Israel and come in different natural shades. As well as being highly refined sea salt the Kedem crystals are also dyed to make them look more colourful. There is even a pink variety, which is produced from magnesium carbonate.
In the world of Jewish baking there is no dish or cookware that does not derive its flavour from one form of salt or another. Part of the Kabbalah, or Jewish mysticism, is the belief that certain colours symbolize or represent something specific. In the case of kosher salt crystal salt is no exception and is believed to bring blessings upon the owner of the table. According to tradition, the seven deadly sins are punished by drowning, eating corrupt food, negligence in guarding money, idolatry, adultery, murder and wars.
Kosher sea salts are also used in making bridal jewellery and wedding favours for the bride and groom. Guests at the wedding are expected to offer their guests with such savoury trinkets which are then given back to them as a mark of respect and friendship. The salt used in the favours should be of the same quality and purity as that which is used in the bridal jewellery. Kosher salt can also be used to make kosher wine and this process is known as 'rusula'. Each of these methods has a slightly different flavour but all are meant to enhance the taste of the wine or food by giving it that extra bit of flavour and pleasure.