I understand the concept of kosher food in the religious/cultural context,
that is not the question. What I am curious about is the gastromonical
effect of kosher salt.

In what way is kosher salt different from (more or less) pure sodium
chloride?

Is the difference clearly noticable so that if a recipe specified kosher and
you used standard cooking salt (or vice versa) that you would easily taste
it?

David