Kosher Salt

What Makes Salt Kosher

The term kosher salt is a shortening of koshering salt. In Jewish dietary law (kashrut), meat must have blood removed before consumption. The large, coarse crystals of kosher salt are ideal for this process because they sit on the surface of the meat and draw out blood through osmosis without dissolving too quickly. The salt itself does not need to be certified kosher. Nearly all salt is inherently kosher. The name refers to the salt's role in the koshering process, not its own certification status.

Diamond Crystal vs Morton

The two dominant kosher salt brands in North America have important differences. Diamond Crystal uses a patented process that creates hollow, pyramid-shaped flakes. These flakes are lighter, dissolve faster, and are easier to pinch. Morton kosher salt has flat, dense flakes created by rolling. The practical difference is significant: a tablespoon of Diamond Crystal contains about 10 grams of salt while a tablespoon of Morton contains about 15 grams. Professional recipes that specify kosher salt typically mean Diamond Crystal unless otherwise noted.

Cooking with Kosher Salt

Kosher salt is the workhorse salt in professional and home kitchens. Its large crystals make it easy to control how much salt you add when seasoning by hand. For meat preparation, sprinkle kosher salt generously over steaks, chops, and roasts at least 40 minutes before cooking to allow it to dissolve and penetrate. For pasta water, add about 1 tablespoon per quart. Kosher salt also works well for making salt crusts, dry brines, and rimming margarita glasses.

Mineral Profile

Best Uses for Kosher Salt

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