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Kosher Salt

Kosher salt is the seasoning of choice when it comes to cooking dishes. It is similar to sea salt as it is also made from salt crystals. However, kosher salt does not contain iodine, which is present in iodized salt. Iodine makes the food bitter. It is actually one of the reasons why culinary chefs prefer kosher salt vs iodized or table salt. In addition, kosher salt has wider, coarser, and flatter grains. This makes it easier to get a pinch of salt rather than the fine ones. It’s also easier to check visually on how much you have put on because of the larger grains and it doesn’t dissolve right away. Hence, the use of kosher salt avoids over-seasoning.

Moreover, while some people say that kosher salt is a seasoning that is blessed by a rabbi, that is not the usual case. In fact, a salt that is labeled kosher can remain unblessed. Kosher salt is also known as koshering or kashering salt. Since the Jewish Bible forbids the consumption of animal blood, a technique called koshering was used to justify the commandment. The process of koshering means to draw out the blood from the meat. It can be made through salting and broiling. Hence, this process resulted in the birth of koshering or kashering salt, which was discovered in the late 1800s and widely marketed in public in the 1960s. The name was eventually shortened to kosher salt. It is traditionally used in meats, but most recipes nowadays call for kosher salt – even in vegetables and baked goods.

Kosher Salt Trivia

  • Kosher salt increases the water temperature. Thus, adding this salt in boiling water shortens the cooking time of foods like pasta, potatoes, or vegetables. This is a great option if you’re in a hurry!
  • Kosher salt can also be used as a cookware cleaner. It is one of the best natural alternatives for cleaning your cast irons. 
  • Kosher salt clings to food more easily. 
  • By weight and volume, kosher salt is lower in sodium compared to table salt. A teaspoon of kosher salt contains around 1,800 mg of sodium while table salt or iodized salt contains 2,325 mg.
  • Small amounts of kosher salt benefits the brain and nervous system. It also helps our body’s capability to regulate water intake.

Kosher Salt Buying Guide

There are top two kosher salt brands that you can find in large supermarkets: Morton and Diamond Crystal. When buying one, it is best to know the difference between the two. Morton, the widely-available ones, is coarser than table or iodized salt but Diamond Crystal is a lot coarser than Morton. It is important to keep in mind that the finer the salt, the more salt crystals are packed in a smaller space, which means that finer salts are saltier than the coarse ones. Hence, Morton is twice as salty as Diamond Crystal. 

Kosher Salt Production & Farming in Texas

Salt is known as the oldest and most used mineral in the state of Texas. The city of Grand Saline even has enough salt to cover for another 200 centuries. It is also home to Morton Salt Mine – Grand Saline facility, the city’s largest employer and one of the three rock-salt mines of Morton in the U.S. Thus, it is easy to prove that Texas is home to numerous producers of salt and a considerable amount of salt domes, especially the ones around the Gulf Coast. Moreover, the two biggest producers and distributors of kosher salt made a big difference when it comes to the availability of their products. Many Texans prefer the Diamond Crystal kosher salt, but it is difficult to find one in the state. Although Central Market carries the brand, Morton usually fills the entire shelf of kosher salt. 

Pesticides, additives, and chemicals:

Like sea salt, kosher salt does not contain iodine. However, an anti-caking agent is usually mixed with the product. As we checked on each popular brand, we found one ingredient that can come up in two names. It can be labeled as the following:

  • Sodium Ferrocyanide – This additive is also known as the Yellow Prussiate of Soda. It is a chemical compound that is used as an anti-caking agent in food products to prevent clumping and sticking. And although it contains the toxin cyanide, this additive is generally classified as safe to consume and it has no proven side effects.


Kosher salts are mostly packaged in cartons that vary in size or weight. It can also come in either single-use or resealable pouches, packets, pet bottles, paper containers, canisters, and jars. 

Enjoying Kosher Salt

Kosher salt is more of a seasoning salt than a finishing salt. It is best to use when you’re seasoning meat and vegetables prior to or during cooking. The size of this salt makes it easier to get a pinch using your fingers. It also doesn’t dissolve right away so you can easily see how much you have put on and if you need a little more. Kosher salt is also the best one to use when a recipe calls for “coarse salt.” However, when it comes to baked goods, few bakers prefer table salt because of its fineness that makes the seasoning more evenly distributed. Kosher salt is also the best one to use when you want to avoid the crunchiness of sea salt or rock salt and you don’t want the bitterness or the extreme saltiness of table salt as well. Thus, it can also be enjoyed not only as a brine in meats, but you can also use this in pickling vegetables. Kosher salt also works perfectly as a rimmer on alcoholic and non-alcoholic drinks!


Kosher salt is best kept in a sealable bag or air-tight container. You can also keep them in shakers with the lid on, as well as in a salt cellar or a wooden box. It should be then stored in a cool and dry area far from humid and hot zones like stoves, grills, and ovens to prolong their shelf life. Although kosher salt virtually lasts forever if properly stored, its flavor weakens over time and it might absorb some moisture, which can make it lumpy. But, rest assured that you can use it for at least 5 years.

Make your own Kosher Salt Seasoning:

Now that you have kosher salt on hand, it’s time to twist it up a bit and turn it into a wonderful seasoning. You can use it as an all-purpose seasoning on fish, meat, vegetables, and more. This can also last for up to six months; thus, feel free to craft this seasoning ahead of time. 

Yield: 6 tablespoons 


  • 4 tbsp kosher salt 
  • 1 tsp ground black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp mustard powder


  1. Mix all ingredients in a small container. Then, transfer to an airtight container or a shaker.



  • Serving Size: 1 Serving
  • Calories: 0
  • Carbs: 0g 0%
  • Sugar: 0g 0%
  • Fiber: 0g 0%
  • Protein: 0g 0%
  • Fat: 0g 0%
  • Saturated Fat: 0g 0%
  • Trans Fat 0g 0%
  • Cholesterol 0mg 0%
  • Sodium 697.2mg 29%
  • Vitamin C 0%
  • Vitamin A 0%
  • Calcium 0%
  • Iron 0%
  • Potassium 0.1mg 0%
  • Vitamin B6 21.5%
  • Manganese 24.4%
  • Vitamin E 0.6%

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