What is kosher salt?

I’ve spent years in my kitchen, testing recipes, refining techniques, and, most importantly, understanding the ingredients that make a dish truly shine. Among them, one of the most essential—and often misunderstood—is kosher salt. It’s a staple in my pantry, and if you cook regularly, it should be in yours, too. But what is kosher salt, and why does it matter?

What Is Kosher Salt?

Kosher salt is a coarse-grained salt that has become a favorite among chefs and home cooks alike. Unlike table salt, which has fine, uniform crystals, kosher salt has larger, irregular flakes. These flakes dissolve easily and distribute evenly, making it a more forgiving and versatile seasoning option. It also lacks the additives, like iodine and anti-caking agents, found in traditional table salt, giving it a pure, clean taste that enhances, rather than overpowers, food.

How Kosher Salt Is Made

Kosher salt is typically harvested through two main methods: evaporation from saltwater or mining from underground salt deposits. Unlike table salt, which is refined into small, uniform crystals, kosher salt is processed to create larger, irregular flakes that dissolve easily and adhere well to food. Some brands use traditional solar evaporation, where seawater is left to dry naturally, while others extract salt from ancient deposits and refine it through mechanical processes. This unique structure not only makes kosher salt ideal for seasoning but also enhances its ability to draw out moisture, which is why it’s favored for curing meats and cooking.

Why Is It Called Kosher Salt?

Despite what some may think, kosher salt isn’t necessarily “kosher” in the religious sense. The name comes from its historical use in the koshering process—drawing moisture from meat to meet Jewish dietary laws. Its coarse texture made it ideal for this purpose, and over time, it gained popularity in kitchens well beyond its original use.

Why I Prefer Kosher Salt in Cooking

For me, the biggest advantage of kosher salt is control. The larger crystals allow me to pinch and sprinkle with precision, making it easier to season food evenly. Unlike table salt, which can quickly become overpowering, kosher salt enhances flavors subtly, bringing out the natural taste of ingredients without making a dish overly salty.
Kosher salt is also a dream when it comes to texture. Those light, airy flakes dissolve beautifully into meats, vegetables, and sauces, ensuring that every bite is seasoned just right. And when I’m making something like a dry rub or seasoning a roast, the coarser grains cling better to the surface, creating a more flavorful crust.

How to Use Kosher Salt in Everyday Cooking

Using kosher salt isn’t just about swapping it in for table salt—it’s about knowing how to make the most of it. Here are some of my favorite ways to use it:

• Seasoning meats: Whether I’m dry-brining a steak or seasoning a roast, kosher salt helps enhance flavor and retain moisture.
• Cooking pasta: A generous handful in boiling water ensures properly seasoned pasta from the inside out.
• Baking: While table salt is often preferred for its finer texture, I’ve found that kosher salt adds depth to breads and cookies without the metallic aftertaste of iodized salt.
• Finishing touch: A final pinch of kosher salt on chocolate chip cookies, roasted vegetables, or grilled fish elevates the dish, enhancing flavor and texture.

Kosher Salt vs. Other Salts

I get this question a lot—how does kosher salt compare to sea salt or table salt? The biggest difference is texture. Sea salt, depending on the variety, can be flaky or coarse but often retains some mineral notes. Table salt, on the other hand, is finely ground and more compact, meaning it’s saltier by volume. If a recipe calls for table salt and I want to use kosher salt instead, I typically use twice as much to achieve the same level of saltiness.

My Go-To Kosher Salt Brands

Not all kosher salt is created equal. I’ve tried several brands, and my favorites are Diamond Crystal and Morton’s. Diamond Crystal has a lighter, flakier texture, while Morton’s is denser and saltier by volume. If you’re following a recipe that specifies kosher salt, it’s important to know which brand it’s referring to, as measurements can vary significantly.

Kosher salt, it’s more than just a seasoning—it’s a kitchen essential that gives everyone better control over flavors and enhances every dish. With its coarse texture, pure taste, and incredible versatility, it has become my go-to ingredient for cooking. If you haven’t tried it yet, I highly recommend making the switch—you’ll quickly see the difference. Curious about other must-have ingredients? Check out our in-depth ingredient guides and follow us on social media for more cooking tips and insights!