Kosher salt is a coarse edible salt that is usually without common additives such as iodine, typically used in cooking and not at the table. It is a type of sea salt, as is nearly all of the salt used in home kitchens. Kosher salt is a standardized product that is the same everywhere in America by brand, and it is cost-effective, available, and reliable. The name "kosher salt" is not necessarily a reference to Jewish culinary standards, but it got its name because, historically, it was used for its effectiveness in koshering meat, the Jewish process of preparing meat for consumption. Kosher salt rarely contains additives, but it does not mean it is necessarily the best. The goal for an industrialized salt-making process is "purity," meaning the absence of impurities. Kosher salt is usually manufactured with a grain size larger than table salt grains. Diamond Crystal salt is made by Cargill in St. Clair, MI, and Morton Salt is from Chicago, IL.

In summary, kosher salt is a coarse edible salt that is usually without common additives such as iodine, typically used in cooking and not at the table. It is a type of sea salt, cost-effective, available, and reliable, and it is standardized and the same everywhere in America by brand. The name "kosher salt" is not necessarily a reference to Jewish culinary standards, but it got its name because, historically, it was used for its effectiveness in koshering meat, the Jewish process of preparing meat for consumption.