Garam kosher: Perbezaan antara semakan
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== Nama ==
Istilah "garam kosher" berasal daripada penggunaannya dalam membuat daging menjadi kosher dengan mengeluarkan darah permukaan, bukannya dibuat mengikut garis panduan [[Kasyrut|makanan kosher]] seperti yang tertulis dalam [[Taurat (Tanakh)|Taurat]], kerana hampir semua garam kosher dan halal, termasuk garam meja biasa.
[[Fail:Grain_of_Kosher_Salt.jpg|thumb|Grain of kosher salt taken at 60x magnification.]]
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.<ref>{{cite web|url=https://www.seasalt.com/salt-101/kosher-salt-guide|title=Kosher Salt Guide|date=2010|publisher=SaltWorks}}</ref>
== Pembuatan dan penggunaan ==
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