Kosher salt is not actually "kosher" (as in, it's not religiously treated). Historically, the name stems from the Jewish practice of removing surface blood when dry brining meat (such as with brisket), and that process is known as kashering.
This story is from the June 21, 2024 edition of The Guardian Weekly.
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This story is from the June 21, 2024 edition of The Guardian Weekly.
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