Adding Salt to Food on Shabbat

Adding Salt to Food on Shabbat Day: Friday Date: August 22, 2014 Parshat: Re'eh Yalkut Yosef: 318 One may add salt on Shabbat to a pot of food that has been removed from the fire even if the food is still hotter than yad soledet bo. If the salt is raw it is preferable but not necessary to wait until the food cools down. Most salt nowadays is considered to be cooked already due to the processing it goes through. The reason one may not add salt while the food is still on the fire is because doing so makes it appear as if one is cooking on Shabbat since that is a normal part of the cooking process. If one added salt while the food was still on the fire anyways the food may still be eaten. Other spices however, such as pepper, turmeric, saffron etc., may not be added to a kli rishon that is above the temperature of yad soledet bo. The DSH is brought to you in memory of Rabbi Mordechai ben Daniel. Please visit us online at sephardichalacha.org