Talk:Kosher salt

Is "nearly all salt" really kosher?

[User:68.3.216.218|68.3.216.218]] asks:

Could you explain why all salt is kosher? Thanks.

I'm not intimate with the technicalities of Jewish dietary law, but I suspect thasimilar to the following:

Ironically, nearly all salt could be kosher, were its production to be supervised by an appropriate rabbinical authority; there is nothing inherent in the production of salt that is non-kosher.

But we really need a subject matter expert to come along and bless one version or the other :-).

Atlant 11:52, 27 October 2005 (UTC)[reply]

I read once that it had to do with the whitening process, and if it used bone, and if so, what animals the bone came from. But I'm no expert. I also read that it often still contains anti-caking additives. FireWorks 22:12, 30 December 2005 (UTC)[reply]

Why is it called Kosher salt? Is there any historical context like when it was first called that and by whom.

Shouldn't the 'Food Network' extra be removed? It doesn't do much to help the article's informality.  That's like putting a link to Harmon Kardon or Dolby on a speaker Wikipedia link.