re: Where did the kosher salt go?

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To be considered Kosher, the salt must be "Blessed" by a Rabbi. Supposedly the manufacturing processes must meet the Churches "kosher" laws to be considered Kosher. The Rabbi also receive a nice Check for the short visit to the plant each year.

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The name kosher salt is not necessarily a reference to Jewish culinary standards. There’s no rabbi blessing large industrial bins of salt in a warehouse somewhere. It doesn’t come from religiously significant salt mines, nor is it a Jewish mineral (although it is nice in matzo ball soup). Kosher salt got its name because, historically, it was used for its effectiveness in koshering meat, the Jewish process of preparing meat for consumption. The larger grains draw out moisture from meat faster, which is part of the koshering process.

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How Kosher Salt Got Its Name

Any salt can be kosher if it’s produced under kosher supervision, but it’s not because of Jewish dietary guidelines that kosher salt got its name. In fact, something labeled “kosher salt” can actually not be kosher at all!

Kosher salt’s original purpose was really to kosher meat, meaning to remove the blood from meat, so it’s really koshering salt. Certain salt companies labeled the boxes of this coarse salt kosher salt rather than koshering salt, and the name stuck.

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