What's the difference between kosher salt and other salt? Sea salt...and just regular salt? Is one version more potent than the others? I do know that WRT cooking I definately don't use as much k salt as I do regular salt... Physically (not pertaining to religion)  is there any difference? TIA I guess I should qualify this WRT my thinking... I have been using this thing that sprays salt water up the nostrils and I think it really works. My problem is, I am running out of the packets of sea salt that I mix with the distilled water.. I really like the formula that this kit has with it... I am wondering if I can use other salts (K salt) and would it have the same effect... Sorry.. I know this  might be gross... but for some of us with horrid sinuses... It might be an important question.. My allergies and and sinuses have really calmed down.... TIA for anyone that helps... David I am not a health care professional, nor will I play one on usenet. Sea salts usually have sodium chloride plus other minerals, depending on which sea and which part of it they are extracted from.  Kosher salt is pure sodium chloride, in large enough crystals to not melt when they come in contact with meat that they are being used to draw the blood out of. Kosher salt I have found from experience (I use it when I have a cold or allergic stuffiness) works just fine in solution.  Rinses out the pollens, deactivates the rhinovirusii (viruses?)(Virii?), flushes and soothes the sinus cavity linings. In cooking, it is lower in volume than table salt because there is more space around the larger crystals.  Most cooks find that to equal the mass of table salt, one should use 1-1/2 times the volume of kosher salt. Because it has no iodine added, it is useful for pickling.  Because of the larger crystals, chefs like it because of the sparkle that it can give food finished with it. In an emergency (like, say, a blizzard in Jerusalem) it works better than table salt in getting rid of the ice. <g maxine in ri

Because it has no iodine added, it is useful for pickling.  Because of the larger crystals, chefs like it because of the sparkle that it can give food finished with it. In an emergency (like, say, a blizzard in Jerusalem) it works better than table salt in getting rid of the ice. <g What a 1derful post Maxine. David

more space around the larger crystals. =A0Most cooks find that to equal the mass of table salt, one should use 1-1/2 times the volume of kosher salt. That seems a little backwards to me. I usually have to use a lesser volume of K salt... I might experiment with this over the next week. Depends on if you're putting the salt into a solution or applying it to a surface. A teaspoon of table salt weighs more than a teaspoon of kosher salt, so if you're going to dissolve it into a sauce or something you need to use more kosher salt. OTOH, if you're applying it to the surface of a food, e.g., salting your steak before you grill it, the table salt will dissolve, run off, get absorbed etc. while the kosher crystals will retain more of their integrity. Result when you put that piece of grilled steak in your mouth, if there are still crystals on the outside your tongue will pick up the nice salty taste more strongly, even though there's actually less sodium chloride overall

Kosher salt is coarser than table salt.  Without that coarseness, it could not draw the blood out of the soaked meat or out of the liver while broiling.  This is step two in obeying the commandments not to eat blood which is part of the Noachide commandments as well as from Sinai: Genesis 9:4; Leviticus 17:10-14; Leviticus 19:26; Deuteronomy 12:16, 23-25.      Not eating blood is _not_ a Noahide commandment.  Genesis 9:4 is the prohibition against eating flesh or blood from a live animal. Leviticus 17 and Deuteronomy 12 are addressed to Jews, and Leviticus 19:26 says nothing about eating blood. Meir

Patty <pajh...@earth_link_.net wrote Thanks.  I haven't read Shuchan Arukh