Kosher salt is a type of coarse, flake-like salt that has long been favored by chefs and home cooks alike for its unique texture and versatility in cooking. Unlike table salt, kosher salt is free from additives such as iodine and anti-caking agents, which gives it a purer, cleaner taste. While it is commonly used in kitchens for cooking and seasoning, kosher salt’s history and uses extend far beyond that. It gets its name from its role in the koshering process, which is part of Jewish dietary laws. However, kosher salt has since become popular in a wide variety of culinary practices worldwide.
In this article, we’ll explore what kosher salt is, its history, how it differs from other types of salt, and the benefits it offers in the kitchen and beyond.
What is Kosher Salt?
Kosher salt is a coarse-grained salt that is made by evaporating seawater or mining underground salt deposits. It is typically composed of large, irregularly shaped crystals, which give it a distinct texture that is different from the fine grains of table salt. While the name “kosher salt” can be confusing, it doesn’t refer to the salt being inherently kosher (fit for consumption according to Jewish dietary laws), but rather to its use in the koshering process, where it is used to draw blood from meat to make it kosher.
Kosher salt is favored by chefs and cooks for a variety of reasons, including its coarse texture, its ease of handling, and its pure taste. Because it is additive-free, kosher salt lacks the iodine and anti-caking agents found in table salt, which some argue can impart a slightly metallic or bitter aftertaste. This clean flavor, along with its versatility, makes kosher salt a staple in many kitchens.
The History of Kosher Salt
Kosher salt’s history is closely tied to the Jewish dietary laws outlined in the Torah. According to kashrut, or Jewish law, meat must be prepared in a specific way to be considered kosher. This includes removing as much blood as possible from the meat, as blood is forbidden for consumption under kosher laws. Kosher salt was originally developed to help with this process because its large, flaky crystals are ideal for drawing moisture (and blood) out of meat.
In the koshering process, raw meat is coated in a thick layer of kosher salt and left to sit for a period of time. The coarse grains pull blood and moisture out of the meat, which is then rinsed away. This process ensures that the meat adheres to Jewish dietary laws, making it fit for consumption by those who observe kashrut. Although kosher salt was developed for this purpose, it has since found widespread use in both religious and secular cooking.
Today, kosher salt is beloved by chefs in professional kitchens and home cooks alike, who appreciate its texture, flavor, and versatility in preparing food.
What Makes Kosher Salt Different from Other Types of Salt?
Kosher salt differs from other types of salt, such as table salt and sea salt, in several important ways. Let’s take a closer look at these differences to understand why kosher salt has become such a staple in kitchens around the world.
1. Texture and Size of Crystals
The most noticeable difference between kosher salt and other types of salt is its texture. Kosher salt consists of large, irregular crystals that are coarser than table salt’s fine grains. This makes it easier to pinch and sprinkle when seasoning food, giving cooks more control over how much salt they’re adding. The larger crystals also dissolve more slowly, which can be advantageous in certain cooking methods, allowing for a gradual release of saltiness.
In comparison, table salt has very fine, uniformly sized grains. It dissolves quickly, making it ideal for baking and for recipes where the salt needs to distribute evenly throughout the dish. However, its fine texture can make it harder to control how much you’re adding when seasoning by hand, which is one reason why many chefs prefer kosher salt.
2. Additives (or Lack Thereof)
Kosher salt is typically additive-free, meaning it doesn’t contain iodine or anti-caking agents, which are commonly found in table salt. These additives are included in table salt for specific reasons: iodine helps prevent iodine deficiency (which can lead to thyroid issues), and anti-caking agents prevent the salt from clumping together in humid environments. However, some cooks find that these additives impart a slight bitterness or metallic taste to table salt.
Because kosher salt is pure sodium chloride with no additives, many chefs and home cooks find that it has a cleaner flavor than table salt, making it ideal for seasoning foods where you want the salt to enhance flavors without altering them.
3. Saltiness
Another key difference between kosher salt and table salt is their relative saltiness by volume. Kosher salt’s large, flaky crystals take up more space, so a teaspoon of kosher salt contains less sodium than a teaspoon of table salt. This is why it’s important to adjust recipes when switching between the two types of salt. If a recipe calls for table salt and you’re using kosher salt instead, you may need to add more to achieve the same level of saltiness.
This difference in volume means that kosher salt is often considered less intense than table salt, making it a good choice for seasoning dishes where you want more control over the flavor without overpowering the other ingredients.
4. Origin
Kosher salt is often produced through evaporation of seawater or by mining underground salt deposits. The method of production can vary between different brands of kosher salt, and this can affect the size and shape of the salt crystals. Some kosher salt brands are more flaky, while others are more granular. However, regardless of the production method, kosher salt remains additive-free and distinct from table salt in its texture and usage.
5. Dissolving Properties
Kosher salt’s large crystals make it slower to dissolve than fine-grained table salt. This characteristic can be advantageous or disadvantageous depending on the recipe. In situations where you want salt to dissolve quickly and evenly—such as when baking bread or making soups—table salt might be the better option. However, kosher salt is ideal for sprinkling on top of foods or for use in dry rubs, where the slower dissolution can enhance the texture and taste of the dish.
Benefits of Using Kosher Salt
Kosher salt offers a wide range of benefits in both cooking and health. Here are some of the reasons why many chefs and home cooks prefer kosher salt over other types of salt:
1. Better Control Over Seasoning
One of the biggest advantages of kosher salt is that its coarse texture gives cooks more control over seasoning. The larger, flaky crystals make it easier to pinch and sprinkle, allowing you to season your food more precisely. This is especially useful when seasoning meat, vegetables, or finishing a dish. You can see and feel how much salt you’re adding, which helps prevent over-salting.
Because of its larger crystals, kosher salt also has a less intense saltiness by volume compared to table salt, meaning you’re less likely to accidentally add too much. This makes kosher salt a great choice for beginner cooks who are still getting the hang of seasoning.
2. Pure, Clean Flavor
Many chefs prefer kosher salt for its clean, pure flavor. Since it doesn’t contain iodine or anti-caking agents, kosher salt doesn’t have the slightly metallic or bitter aftertaste that some people associate with table salt. This makes kosher salt ideal for dishes where the flavor of the salt plays an important role, such as in brines, pickling, or seasoning grilled meats and vegetables.
3. Perfect for Koshering Meat
As its name suggests, kosher salt is the preferred salt for koshering meat—the process of removing blood from meat to make it kosher according to Jewish dietary laws. Kosher salt’s large crystals are ideal for drawing blood out of meat, as they absorb moisture without dissolving too quickly. Even if you don’t observe kosher dietary laws, kosher salt is still useful in preparing meat, as it can help enhance the texture and flavor by pulling out excess moisture.
4. Ideal for Curing and Brining
Kosher salt’s coarse texture and pure flavor make it perfect for curing and brining meats. Brining involves soaking meat in a solution of salt and water, which helps the meat retain moisture during cooking. Kosher salt is often used in brines because its large crystals dissolve slowly, allowing the salt to penetrate the meat more evenly. This results in juicier, more flavorful meat.
In addition to brining, kosher salt is also used for dry rubs and curing meat. The coarse texture of kosher salt helps create a flavorful crust on the outside of the meat, which locks in moisture and enhances the overall taste.
5. Health Benefits of Iodine-Free Salt
Although iodine is an essential nutrient that helps support thyroid function, not everyone needs iodine supplementation through their salt intake. For people who already get enough iodine from other dietary sources (such as seafood, dairy, or eggs), using iodine-free salt, like kosher salt, can be a way to avoid excess iodine intake.
Excess iodine can potentially cause thyroid dysfunction in people who are sensitive to high iodine levels, so using kosher salt may be beneficial for those who want to limit their iodine intake while still enjoying flavorful meals. However, it’s important to note that for people who do not get enough iodine from other sources, using iodized salt may still be necessary to prevent iodine deficiency.
6. Enhances Texture
Kosher salt’s large crystals are not only useful for seasoning, but they also provide an appealing texture. When sprinkled on top of dishes like roasted vegetables or grilled meats, the flakes of kosher salt create a satisfying crunch that enhances both the flavor and the mouthfeel of the dish. This makes kosher salt an excellent choice for finishing dishes, adding a burst of saltiness and texture just before serving.
7. Versatility in the Kitchen
Kosher salt is one of the most versatile types of salt you can have in your kitchen. It can be used in a wide variety of cooking applications, including:
- Seasoning meat before grilling or roasting
- Brining poultry, pork, or seafood to keep it moist and flavorful
- Pickling vegetables or making homemade sauerkraut
- Sprinkling on top of freshly baked bread or soft pretzels
- Curing meats such as bacon or pastrami
- Seasoning vegetables for roasting, grilling, or sautéing
Its versatility and ease of use make kosher salt a staple in many kitchens around the world.
8. Cost-Effective
Another benefit of kosher salt is that it is generally inexpensive compared to other specialty salts, such as sea salt or Himalayan pink salt. Despite its affordability, kosher salt offers high-quality performance in the kitchen, making it a great choice for both professional chefs and home cooks who want an affordable, reliable seasoning option.
How to Use Kosher Salt in Cooking
To make the most of kosher salt’s benefits, it’s important to know how to use it effectively in cooking. Here are some tips for using kosher salt in your kitchen:
- Seasoning Meat: Use kosher salt to season meat before cooking. Its coarse texture will help draw moisture to the surface of the meat, creating a flavorful crust when seared or grilled.
- Brining: For brining, use kosher salt to create a saltwater solution that helps meat retain moisture during cooking. The general rule of thumb for brining is to dissolve ¼ cup of kosher salt in 1 quart of water.
- Finishing Salt: Use kosher salt as a finishing salt by sprinkling it on top of dishes just before serving. The large flakes add both flavor and texture, making it perfect for finishing grilled vegetables, steaks, or even chocolate chip cookies.
- Pickling and Preserving: Kosher salt is a key ingredient in pickling and preserving, where its lack of additives ensures that the pickling brine remains pure and untainted by unwanted flavors.
Conclusion
Kosher salt is a versatile and widely used type of salt that has earned its place in kitchens around the world. Its large, coarse crystals, pure flavor, and lack of additives make it a favorite among chefs and home cooks for seasoning, brining, and curing. While its name originates from its role in the koshering process, kosher salt has transcended its religious origins to become a kitchen essential in a wide variety of culinary applications.
Whether you’re using it to season meat, brine poultry, or add a crunchy finishing touch to roasted vegetables, kosher salt offers numerous benefits that make it an indispensable ingredient. Its ease of handling, affordability, and clean flavor make it a go-to salt for anyone who enjoys cooking, and its versatility ensures that it can be used in both everyday meals and gourmet recipes alike.
