What Is Kosher Salt? Differences, Substitutes, Buying Guide

Anyone who’s ever reached for a salt shaker only to grab a box of coarse flakes instead knows the mild confusion that follows. That box is likely kosher salt, a kitchen staple that owes its name not to religious certification but to the way it was originally used to prepare meat.

Crystal size (Diamond Crystal): 0.5–1.0 mm ·
Iodine content: None (unlike most table salt) ·
Anti-caking agents: None in pure kosher salt ·
Common brands (US): Morton, Diamond Crystal, Redmond ·
Primary culinary use: Seasoning and koshering meat

Four facts about kosher salt, one pattern: density differences between brands can double the saltiness of a dish without changing the volume.

What is kosher salt?

Definition and production process

Kosher salt is a coarse, edible salt that was originally developed for the Jewish practice of koshering meat — drawing blood out of meat before cooking (Wikipedia (encyclopedic reference)). Today it is used far beyond religious kitchens. The term “kosher” refers to the process, not a religious certification of the salt itself.

Most kosher salt is produced by evaporating brine, but the method varies by brand. Diamond Crystal uses a patented Alberger process that creates hollow, pyramid-shaped flakes (Jacobsen Salt Co. (specialty salt producer)). Morton compresses crystals into denser granules. These differences in shape and density are what make one brand behave differently from another in the kitchen.

Kosher salt vs table salt

• Grain size: table salt has fine, uniform crystals; kosher salt has larger, irregular flakes (EatingWell (nutrition-focused publication))
• Additives: table salt often contains iodine and anti-caking agents; kosher salt typically does not (Bowl of Delicious (home cooking blog))
• Volume conversion: 1 tsp table salt = 1.5 tsp Morton kosher = 2 tsp Diamond Crystal (Salt Pepper Skillet (cooking resource))

The catch: because volume varies so much by brand, any substitution that uses a measuring spoon must account for the specific brand, or the dish can be overseasoned by nearly double.

What is the difference between salt and kosher salt?

Grain size and texture

Table salt is milled into fine, cubic crystals that pack tightly. Kosher salt flakes are larger and more irregular, leaving air gaps in any measuring spoon (Seasalt.com (specialty salt retailer)). This is why a teaspoon of Diamond Crystal contains roughly half the sodium by weight of a teaspoon of table salt.

Additives and mineral content

Table salt is often iodized to prevent iodine deficiency and may contain dextrose or calcium silicate to prevent clumping. Kosher salt, by contrast, is typically additive-free (Academy of Nutrition and Dietetics (dietetics authority)). Its purity makes it a preferred choice for chefs who want clean salinity without metallic notes.

Salt conversion chart for substituting

Six salts, one rule: all salts are equal by weight. The volume differences come from crystal shape and size (Salt Pepper Skillet (cooking resource)).

Bottom line: Kosher salt is what its production method makes it: a coarse, additive-free salt that behaves differently from table salt because of its crystal shape. Home cooks: switch by weight, not by volume. Professional cooks: Diamond Crystal for pinchability and even seasoning.

The implication: using the correct kosher salt brand can prevent accidental overseasoning.

Why do chefs use kosher salt instead of table salt?

Ease of handling and pinching

Larger flakes are easier to pinch between fingers, and they dissolve more slowly, reducing the risk of over-salting (YouTube – Salt Showdown (cooking demonstration)). Table salt’s fine dust falls through fingers too quickly to control.

Even seasoning and controlled saltiness

Because kosher salt crystals are larger and less dense, they spread more evenly over a surface. A pinch of Diamond Crystal covers more area than the same pinch of Morton, which helps achieve uniform seasoning (Jacobsen Salt Co. (specialty salt producer)).

Professional kitchen preference

According to cooking instructors and recipe developers, Diamond Crystal is the standard in professional kitchens across the US because of its light texture and predictable dissolution rate (EatingWell (nutrition-focused publication)).

What can I use instead of kosher salt?

Sea salt as a substitute

Coarse sea salt is the closest match. Because it also has large, irregular crystals, it can be swapped 1:1 by volume for most kosher salts (Seasalt.com (specialty salt retailer)). Avoid fine sea salt, which behaves like table salt.

Table salt with adjusted volume

If you must use table salt, reduce the volume. The rule: 1 tsp of table salt equals about 1.5 tsp of Morton kosher or 2 tsp of Diamond Crystal (Salt Pepper Skillet (cooking resource)). Weighing on a kitchen scale eliminates the guesswork.

Himalayan pink salt

Himalayan pink salt is not inherently kosher, but it can be used as a substitute if the brand carries kosher certification. Its crystal size varies widely; coarse Himalayan salt works best for replicating kosher salt’s texture (Bowl of Delicious (home cooking blog)).

Does Aldi sell kosher salt?

Stonemill Kosher Salt availability

Aldi sells Stonemill Kosher Salt in many US stores. The product is typically stocked in the spice aisle and costs less than national brands like Morton or Diamond Crystal (Reddit r/aldi (community discussion)). Availability may vary by region.

Same-day delivery and pickup options

Through Instacart, Aldi shoppers can order Stonemill Kosher Salt for same-day delivery or pickup (Instacart (grocery delivery platform)). Prices are generally lower than those at national chains.

How is kosher salt made?

Evaporation methods (solar, vacuum, underground)

Kosher salt is produced by evaporating brine — water saturated with salt. Solar evaporation uses sun and wind; vacuum evaporation uses heat in sealed chambers. The method influences the final crystal size (Seasalt.com (specialty salt retailer)). Underground salt deposits are mined and then dissolved to create brine for controlled crystallisation.

Flake shape and brand differences

Diamond Crystal’s Alberger process creates thin, hollow pyramids that crush easily. Morton’s process compresses cubic crystals, resulting in a denser product. These structural differences explain why one brand can be roughly half as salty by volume as another (Jacobsen Salt Co. (specialty salt producer)).

The trade-off: lighter flakes are easier to pinch and dissolve faster, but they are more fragile and may not suit all applications (e.g., rimming a glass).

Clarity section

Perspectives from the kitchen

Kosher salt was originally developed to kosher meats, a method of preparing meats for those who follow a kosher diet. Today it is used in all kinds of recipes for its purity and coarse texture.

— Bowl of Delicious (home cooking blog)

By volume measurement, 1 part Morton table salt equals 1.5 parts Morton kosher salt equals 2 parts Diamond Crystal kosher salt. All salts are equal by weight.

— Salt Pepper Skillet (cooking resource)

Diamond Crystal kosher salt dissolves much faster than Morton’s kosher salt. Professional chefs use Diamond Crystal because they can pinch and control the salt better.

— YouTube – Salt Showdown (cooking demonstration)

Kosher salt comes from the land, not the sea. It is mined from underground salt deposits and then processed to create the characteristic flake shape.

— Jacobsen Salt Co. (specialty salt producer)

For the home cook trying to season a roast, the choice between Morton and Diamond Crystal can mean the difference between a perfectly salted crust and an oversalted disaster — because volume measurements hide a 2x sodium swing. Weighing your salt removes the guesswork. For a recipe that uses kosher salt for seasoning, check out our Whole Chicken in Air Fryer guide.

For those who already have kosher salt in their pantry, it can also be used for cleaning cast iron with salt, a chemical-free method that lifts food residue without damaging the pan’s seasoning.

Frequently asked questions