Spices

Kosher Salt

Coarse, additive-free flake salt that is easy to pinch and the standard for seasoning.

Kosher salt is a coarse-grained salt with large, flat flakes and no additives, named for its use in koshering meat. Its grain size makes it easy to pinch and distribute evenly, making it the default seasoning salt in many professional kitchens. Because the flakes are large, it measures less salty by volume than fine salt.

Kosher salt is a coarse, additive-free flake salt designed for easy pinching and even dispersion during cooking. Unlike table salt, it contains no iodine, anti-caking agents, or additives—just pure sodium chloride. The name derives from its traditional role in the Jewish koshering process, where it was used to draw blood from meat, not from any production in Israel. The hollow, irregular flakes crush easily between your fingers, scatter evenly over food, and dissolve faster than coarser salts like pickling salt or rock salt. This combination of tactile ease and quick dissolution is why it has become the dominant seasoning salt in American professional and home kitchens. The critical variable that trips up many cooks is brand: Diamond Crystal and Morton Kosher Salt differ in density by approximately a factor of two, meaning the same measured tablespoon delivers twice as much salt from Morton. Always identify which brand a recipe assumes.

Measured in: g
Storage: Pantry

Types & varieties

Diamond Crystal Kosher Salt

Lighter, airier flakes; preferred in most U.S. restaurant kitchens; ⅓ teaspoon provides about 590 mg sodium

Morton Kosher Salt

Denser, flatter flakes; approximately twice as salty by volume as Diamond Crystal; easier to crush

Coarse Grind

Larger crystal size; slower to dissolve; suited for curing, brining, or salt crusts

The Brand Disparity Problem

This is the single most important practical issue with kosher salt. Diamond Crystal's flakes are lighter and airier, while Morton's are denser and flatter. A recipe calling for '1 tablespoon kosher salt' written with Diamond Crystal in mind will produce roughly double the seasoning if you substitute Morton. Most contemporary American cookbooks—particularly from authors like Cook's Illustrated, Ina Garten, and most Food Network personalities—use Diamond Crystal proportions. If a recipe does not specify a brand and the salt amount seems aggressive, you are likely looking at a Diamond Crystal recipe. When in doubt, taste as you go and adjust.

Read the recipe headnote for brand specifications before you begin
If no brand is specified, default to Diamond Crystal proportions and correct by tasting
Morton measures roughly 2× saltier than Diamond Crystal by volume

Why Kosher Salt Dominates Professional Kitchens

The hollow flake structure serves real ergonomic and culinary purposes. The irregular shape creates air pockets that make the salt lighter and easier to pinch in controlled amounts. When you press your thumb and forefinger together, the flakes crush and spread evenly rather than clumping or shooting off in a burst. This control matters when seasoning a steak or finishing a dish. The fast dissolution means you can add it earlier in cooking and trust it will integrate fully without gritty residue—a problem you encounter with coarser sea salts or rock salt. The lack of additives also means no lingering metallic or chemical notes, letting the pure saline flavor come through.

The hollow flake design is functional, not cosmetic
No additives means cleaner, purer salt flavor
Fast dissolution works in your favor at every stage of cooking

Common uses

Seasoning during active cooking—stirring into sauces, soups, and pasta waterPinch-salting: seasoning food by hand while cooking or at the table for instant controlPre-salting proteins—seasoning steaks, chops, or chicken 30–45 minutes before cooking to improve texture and seasoning penetrationCreating a salt crust for roasted meats or fishEnhancing the flavor of vegetables during roasting or sautéingSalted boiling water for pasta, potatoes, or blanching vegetablesBalancing seasoning in dressings, vinaigrettes, and saucesDrawing moisture from vegetables like cucumbers or eggplant before dressing

Tips & pitfalls

If a recipe calls for '1 tablespoon kosher salt' and you use Morton instead of Diamond Crystal, you will oversalt by roughly 2×—always know which brand the recipe assumes
The most reliable way to measure kosher salt consistently is by weight, not volume; use a kitchen scale when precision matters
Taste as you go—kosher salt's fast dissolution means you can adjust seasoning mid-cook without grit
Do not confuse 'kosher salt' with 'koshering salt'—the latter is an industrial product with a specific grain size for commercial meat processing
Iodized table salt measures roughly equal to Morton by volume; if substituting for Diamond Crystal, reduce the quantity by half and taste carefully
Store kosher salt away from moisture; the lack of anti-caking agents makes it prone to clumping in humid environments
Sea salt flakes like Maldon or Fleur de Sel are not equivalent substitutes—they are less dense and lack the consistent grind that makes kosher salt reliable for cooking
When pre-salting proteins, season with roughly ½ teaspoon per pound and let rest uncovered on a rack in the refrigerator for 30–45 minutes to improve surface drying and seasoning penetration

Nutrition

0kcal

Energy

0 kJ · per 100 g

Protein

0% DV

Carbs

0% DV

Fat

0% DV

Fiber

0% DV

Sugars

of which

Sodium

38758mg

1685% DV

Notable micronutrients

Calcium2% DV

Iron2% DV

Zinc1% DV

Source · USDA FoodData Central · Salt, table

View on FDC →

In the shops

Matched grocery products

Fine Table Salt
Hacendado · 300 g · Mercadona
€0.75
Fine Salt
Hacendado · 1 kg · Mercadona
€0.40
Fine Sea Salt
BONPREU · kg · Bonpreu
€0.40
Coarse Sea Salt
DANI · kg · Bonpreu
€2.99
Deltasal Coarse Sea Salt
DELTASAL · kg · Bonpreu
€1.40
Maldon Chili Sea Salt
MALDON · kg · Bonpreu
€5.89

Good to know

Composition: Sodium chloride with no additives, anti-caking agents, or iodine
Texture: Coarse, hollow flakes that crush easily between fingers and dissolve quickly
Origin of name: Named for its use in Jewish koshering to draw blood from meat, not for production in Israel
Brand density difference: Diamond Crystal is roughly half as dense as Morton by volume
Sodium content: Approximately 1,720 mg per teaspoon for Diamond Crystal; roughly 2,300–2,360 mg per teaspoon for Morton; varies by brand and crystal size
Dissolution rate: Fast—thin flakes dissolve more quickly than pickling salt or rock salt
Shelf life: Indefinite when stored dry in an airtight container
Available grades: Standard, coarse, and extra-coarse varieties

Substitutes

Fine sea salt — Much denser; use roughly half the volume; dissolves faster, so add later in cooking to avoid overseasoning
Table salt — Approximately 2× saltier by volume than Diamond Crystal, roughly equal to Morton; measure half the amount the recipe specifies for kosher salt
Coarse sea salt — Similar grain size but denser; use slightly less; slower to dissolve, so add earlier in cooking
Pickling salt — No additives (unlike table salt), fine grain; very dense; use approximately half the volume; dissolve in liquid before adding

Pairs with

Black pepperFresh herbs (rosemary, thyme, parsley)Fatty proteins (beef, lamb, pork)Acid (lemon juice, vinegar, wine)Alliums (garlic, onion, shallots)Butter Eggs

Also called

kosher · coarse-kosher-salt