Christian Salt Seller Hopes to Spice Up Kitchens
Priest-blessed kitchen product finds a market niche
by Kat Kinsman / Photo by Jason Turner, AP
The nation's cooks will be seasoning their daily bread with salt of a different denomination if a Maryland entrepreneur has his way. Examiner.com reports that retired barber Joe Godlewski, 73, was inspired to develop his own Christian Blessed Salt after repeatedly hearing television chefs call for the Kosher variety.
The sea salt, blessed by an Episcopal priest, will be available for purchase via ICA Gourmet Seasonings beginning next week. An unspecified percentage of the revenue will go toward supporting Christian charities, and if the line proves profitable, Godlewski will attempt to expand the product line with Christian branded rye, pickles and bagels, reports Examiner.com.
Kosher salt does not, by definition, hold any religious connections or blessings, but derives it name from its frequent use in the removal of blood from meat -- an essential part of the process that makes food suitable for use in a Kosher diet. However, Kosher salt is often favored in restaurant and commercial kitchens as its large grains facilitate easier handling without imparting an overly salty flavor.
Rabbi Sholem Fishbane, kosher administrator for the Chicago Rabbinical Council told Examiner.com that all salt is inherently kosher because it occurs naturally and does not require much, if any processing.
Priest-blessed kitchen product finds a market niche
by Kat Kinsman / Photo by Jason Turner, AP
The sea salt, blessed by an Episcopal priest, will be available for purchase via ICA Gourmet Seasonings beginning next week. An unspecified percentage of the revenue will go toward supporting Christian charities, and if the line proves profitable, Godlewski will attempt to expand the product line with Christian branded rye, pickles and bagels, reports Examiner.com.
Kosher salt does not, by definition, hold any religious connections or blessings, but derives it name from its frequent use in the removal of blood from meat -- an essential part of the process that makes food suitable for use in a Kosher diet. However, Kosher salt is often favored in restaurant and commercial kitchens as its large grains facilitate easier handling without imparting an overly salty flavor.
Rabbi Sholem Fishbane, kosher administrator for the Chicago Rabbinical Council told Examiner.com that all salt is inherently kosher because it occurs naturally and does not require much, if any processing.
