Kosher salt crystals. Coloured scanning electron micrograph (SEM) of a grain of kosher salt (a form of the mineral sodium chloride, NaCl). Kosher salt is a coarse (large-grained) type. Because the grains consist of several crystals stuck together, they have a larger surface area than other types. This allows it to be used for absorbing liquids, such as in the curing of meats (including making meats kosher under Jewish food laws by removing blood traces - hence the name). Kosher salt also has a distinctive taste that is preferred by some cooks. Kosher salt is obtained from salt mines. Magnification: x115 when printed 10cm wide.