Kosher salt is a term that escribes one of the most commonly used varieties of edible salt in commercial kitchens today. Kosher salt has a much larger grain size than regular table salt, and a more open granular structure. Like common table salt, kosher salt consists of the chemical compound sodium chloride. Unlike common table salt, Kosher salt typically contains no additives (for example, iodine), although kosher salt produced by Morton contains sodium ferrocyanide as a free-flow agent. The term kosher salt is restricted to North America; in other parts of the world, it is called (coarse) cooking salt. The term koshering salt has been proposed as more accurate and is sometimes used in industry (e.g., The Salt Institute, but it is rarely used in everyday language.