2006-12-27 10:05:07 · 7 answers · asked by Anonymous in Society & Culture ➔ Religion & Spirituality
All salt is kosher. "Kosher Salt" is salt which is used for the koshering process. Meat must be soaked and salted before it's kosher. The thick salt absorbs any excess blood. Jews are forbidden from eating blood.
2006-12-27 10:12:47 · answer #1 · answered by Heron By The Sea 7 · 0⤊ 0⤋
Great question.
If you open a box of "kosher salt" you'll notice it's coarser and bigger. That's because "kosher salt" is short for "koshering salt." It's ment to be poored over fresh meat to soak up the blood and dry out the meat a little in order to fulfill the commandment, "But the meat with its blood you shall not eat," which is part of the kosher tradition. It is then rinsed off. It's thicker because table salt would desolve into the meat instead of sitting on top and drawing the blood out.
Regular table salt is kosher because the kosher laws only speak to animal or vegetable products. Salt being a mineral is inherently kosher.
BTW, kosher has nothing to do with a Rabbi blessing anything. A rabbi can bless all he wants, if the product is not kosher it won't become kosher.
2006-12-27 20:37:54 · answer #2 · answered by 0 3 · 1⤊ 0⤋
It is known as "kosher" since it is the salt that is used to make meat kosher- salting it with kosher salt gets the blood out. Regular salt's crystals are too small, they don't soak up enough blood. But we eat regular salt too.
2006-12-27 22:24:00 · answer #3 · answered by ysk 4 · 0⤊ 0⤋
Kosher salt is regular salt. Kosher just means that has been blessed by a rabi.
2006-12-27 18:20:34 · answer #4 · answered by Anonymous · 0⤊ 1⤋
I've always wondered about that. Why is it that god can make salt kosher and not ham?
2006-12-27 18:08:26 · answer #5 · answered by Prophet ENSLAVEMENTALITY (pbuh) 4 · 0⤊ 2⤋
Heron by the Sea got it right. Nothing more to add.
2006-12-27 19:03:00 · answer #6 · answered by Anonymous · 0⤊ 0⤋
.
2006-12-27 19:06:10 · answer #7 · answered by WWJD 1 · 0⤊ 0⤋