Yes. The substance itself is intrinsically kosher. The only question might arise if the sea salt is processed or packaged on machinery, or in a facility, where it could come in contact with non-kosher ingredients of other products.
No. kosher salt (or koshering salt) is totally additive free, including no iodine. It is also of a very large grain(larger than sea salt). However, it should be noted that both table salt and kosher salt are primarily sodium chloride. What makes it kosher is (of course) that it be used and served according to the hebraic laws.
Well, it is salt, but kosher salt is used to make a meat kosher by removing blood.
Yes, by default, all salt is kosher. However, items can be added to salt to render it not kosher, most commonly flavourings.
All salt is kosher. "Kosher salt" is a particular grade of salt, with coarse crystals, that is used for making meat kosher, and is also useful in cooking. It's no more kosher than any other kind of salt.
All salt is kosher unless something is added to it that isn't kosher. Kosher salt is just a large grained salt. Use the same amount of any salt.
All salt is kosher unless something is added to it to make it not kosher. Like all other seasonings, the specific package must be certified kosher for Passover.
All salt is kosher unless something is added to it to render it not kosher. If the question is in regard to kashering salt, the salt used to kasher meat, that product is not suitable for cooking as it is an extra coarse salt that does not dissolve well.
By default, all salt is kosher unless something is added to it to render it not kosher (usually flavourings). If you're just following a recipe that calls for coarse kosher salt, any coarse salt will do, or you could just use table salt.
Kosher salt
Kosher salt is basically regular salt because salt is kosher. Salt isn't good for you if you eat too much.Answer:Chemically speaking, table salt and coarse (kosher) salt are the same.
Iodized salt usually is a form of processed table salt, of which the grains are very fine (about 1/8 of a cubic millimeter each). Kosher salt (iodized or not) is salt that is used for koshering meat. Its grains are considerably larger than those of table salt (though sizes of Kosher salt grains vary).
Whether or not a food of any kind is kosher has nothing to do with being blessed by a Rabbi. By default, all salt is kosher unless something is added to it to render it not kosher, additives that are non-kosher are usually flavourings.
Sea salt is a mineral and so long as anything that is non-kosher is not added to the dry salt crystals the salt is kosher. To say that sea salt is not kosher because non-kosher aquatic life lives in the ocean would be the same as saying that all fruits and vegetables are not kosher because they've come in contact with bugs.
The term "kosher salt" derives not from its being made in accordance with the guidelines for kosher foods as written in the Torah (nearly all salt is kosher, including ordinary table salt), but rather due to its use in making meats kosher by removing surface blood. One salt manufacturer considers the term ambiguous, and distinguishes between "kosher certified salt" and "koshering salt": "koshering salt" has the "small, flake-like form" useful in treating meat, whereas "kosher certified salt" is salt that has been certified as such by an appropriate religious body
No kosher salt available