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Kosher salt
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Kosher salt or kitchen salt[1] (also called cooking salt, rock salt, kashering salt, or koshering salt) is coarse edible salt usually without common additives such as iodine,[2][3][4][5] typically used in cooking and not at the table. It consists mainly of sodium chloride and may include anticaking agents.
Etymology
[edit]Coarse edible salt is a kitchen staple, but its name varies widely in various cultures and countries. The term kosher salt gained common usage in the United States and refers to its use in the Jewish religious practice of dry brining meats, known as kashering, e.g. a salt for kashering, and not to the salt itself being manufactured under kosher guidelines. Some brands further identify kosher-certified salt as being approved by a religious body.[6]
Culinary history
[edit]In cooking recipes published in the United States since about 2010, kosher salt has largely replaced the more fine-grained table salt as the kind of salt called for.[7] This may be a public health concern, because kosher salt does not contain iodine, which is added to table salt to prevent iodine deficiency.[7]
The popularity of kosher salt in cooking began in the 1980s with professional chefs, who preferred kosher salt because its coarser grains are easier to pick up and distribute with the fingers than table salt.[7] In the 1990s, the Food Network television channel popularized kosher salt for home cooking. On television, kosher salt had the additional advantage that its grains were more easily visible and looked more attractive.[7] Moreover, influential cookbooks such as The Food Lab by J. Kenji López-Alt and Salt, Fat, Acid, Heat by Samin Nosrat "devote[d] paragraphs to the benefits of kosher over table salt", making it "the lingua franca of restaurant kitchens" and a shibboleth for home cooks who wanted to demonstrate their seriousness about cooking.[7]
Another trend that made kosher salt more popular among nonprofessional cooks was recipes being increasingly published on the Internet, such as in blogs, where readers could interact with the authors through comments and often demanded more specific instructions than "salt to taste". This meant that authors who specified volume measurements of salt, such as teaspoons, had to specify the kind of salt to be used. They often chose kosher salt as the type of salt with which they themselves were most familiar.[7]
Use
[edit]General cooking
[edit]Due to the lack of metallic or off-tasting additives such as iodine, fluoride or dextrose, it is often used in the kitchen instead of additive-containing common table salt.[8][9] Estimating the amount of salt when salting by hand can also be easier due to the larger grain size.[10] Some recipes specifically call for volume measurement of kosher/kitchen salt, which for some brands weighs less per measure due to its lower density and is therefore less salty than an equal volume measurement of table salt; recipes which call for a specified weight of salt are more consistent.[11] Different brands of salt vary dramatically in density; for one brand the same volume measure may contain twice as much salt (by mass) as for another brand.[12]
Brining or kashering meat
[edit]
The coarse-grained salt is used to create a dry brine, which increases succulence and flavor and satisfies some religious requirements, sometimes with flavor additions such as herbs, spices or sugar.[13] The meat is typically soaked in cool water and drained and then completely covered with a thin layer of salt—and then allowed to stand on a rack or board for an hour or more. The larger salt granules remain on the surface of the meat, for the most part undissolved, and absorb fluids from the meat, which are then partially reabsorbed with the salt and any added flavors, essentially brining the meat in its own juices. The salt rub is then rinsed off and discarded before cooking.[14][13]
Cleaning
[edit]Due to its grain size, the salt is also used as an abrasive cleaner for cookware such as cast iron skillets. Mixed with oil, it retains its abrasiveness but can be easily dissolved with water after cleaning, unlike cleansers based on pumice or calcium carbonate, which can leave a gritty residue if not thoroughly rinsed away.[15]
Manufacturing
[edit]Rather than cubic crystals, kosher salt has a flat plate-like shape and for some brands may also have a hollow pyramidal shape. Morton Salt produces flat kosher salt while Diamond Crystal produces pyramidal. The flat form is usually made when cubic crystals are forced into this shape under pressure, usually between rollers. The pyramidal salt crystals are generally made by an evaporative process called the Alberger process. Kosher salt is usually manufactured with a grain size larger than table salt grains. Diamond Crystal salt is made by Cargill in Saint Clair, Michigan and Morton Salt is from Chicago, Illinois.[16]
See also
[edit]- Pickling salt – Fine-grained salt used for manufacturing pickles
- Korean brining salt – Coarse salt
- Pickling – Procedure of preserving food in brine or vinegar
- Curing (food preservation) – Food preservation and flavouring processes based on drawing moisture out of the food by osmosis
- Kosher foods – Foods conforming to Jewish dietary law
- Shechita – Ritual slaughter of an animal in Jewish law
References
[edit]- ^ "Kitchen salt definition". Collins. 2018.
- ^ The Good housekeeping cookbook. New York: Hearst Books. 2001. pp. 15. ISBN 1588163989. OCLC 54962450.
- ^ Bader, Myles (1998). The wizard of food presents 10,001 food facts, chef's secrets & household hints : more usable food facts and household hints than any single book ever published. Las Vegas, Nevada: Northstar Pub. ISBN 0964674173. OCLC 40460309.
- ^ Simmons, Marie (April 2008). Things cooks love (First ed.). Kansas City. pp. 67. ISBN 9780740769764. OCLC 167764416.
{{cite book}}: CS1 maint: location missing publisher (link) - ^ Morgan, Diane (2010). Gifts cooks love : recipes for giving. Kansas City: Andrews McMeel Pub. pp. 14. ISBN 9780740793509. OCLC 555648047.
- ^ "Kosher Salt Guide". SaltWorks. 2010.
- ^ a b c d e f Cushing, Ellen (March 8, 2025). "The Great Salt Shake-Up". The Atlantic. ISSN 2151-9463. Retrieved March 8, 2025.
- ^ Iodine Nutriture in the United States: Summary of a Conference, October 31, 1970. National Academies. October 31, 1970. pp. 36–. ISBN 978-0-309-35853-8. NAP: 13984.
- ^ World Health Organization (2011). Bulletin of the World Health Organization: Bulletin de L'Organisation Mondiale de la Santé. World Health Organization.
- ^ Nosrat, Samin (April 25, 2017). "The Single Most Important Ingredient". The New York Times. Retrieved April 7, 2018.
- ^ Kaiser, Emily (February 25, 2004). "Chefs Who Salt Early if Not Often". The New York Times. Retrieved April 8, 2018.
- ^ "The Kosher Salt Question: What Box Does What? There's a Difference". TASTE. October 11, 2017. Retrieved July 18, 2019.
- ^ a b Benwick, Bonnie S. (November 14, 2007). "Wet Brining vs. Dry: Give That Bird a Bath". The Washington Post. Retrieved April 7, 2018.
- ^ Luban, Yaakov (2010). "Orthodox Union Kosher Primer". Orthodox Union.
- ^ Lewis, Hunter (January 23, 2012). "How to Clean Your Cast-Iron Skillet". Bon Appetit. Retrieved April 8, 2018.
- ^ "Kosher Salt" (PDF). Salt Institute. Archived from the original (PDF) on March 2, 2024.
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Kosher salt
View on Grokipediafrom Grokipedia
Overview and Characteristics
Definition and Composition
Kosher salt is an American English term for a type of coarse-grained edible salt primarily composed of sodium chloride (NaCl), typically without common additives such as iodine or anti-caking agents.[1][5] This formulation distinguishes it from iodized table salt, which includes iodine for nutritional fortification, and ensures a pure, straightforward salty flavor suitable for culinary applications.[6] Historically and in modern production, kosher salt adheres to stringent purity standards, with food-grade requirements mandating at least 97.5% NaCl content, though it is often far purer, exceeding 99% in refined forms.[7][8] As a naturally occurring mineral known as halite, it is extracted from underground deposits and refined to remove impurities, resulting in a composition that lacks the trace minerals—such as magnesium or calcium—found in unrefined sea salts.[3] This high purity has been essential since its traditional use, ensuring no contaminants interfere with its functional properties.[9] The term "kosher" in kosher salt derives from its role in Jewish dietary laws, specifically the process of kashering meat by drawing out blood with coarse salt, as prescribed in kashrut traditions, rather than indicating that the salt itself is certified kosher.[6][10] While some brands of kosher salt undergo rabbinical supervision to obtain kosher certification—verifying production processes align with Jewish law—the designation "kosher salt" broadly refers to the grain type and historical purpose, not mandatory certification.[2] This distinction allows non-certified varieties to be marketed and used as kosher salt in everyday cooking.[11]Physical Properties and Texture
Kosher salt features a distinctive coarse, flaky or pyramidal grain structure that sets it apart from finer salts, enabling chefs and home cooks to easily pinch and sprinkle it for precise seasoning. The crystals, often hollow and pyramid-shaped in varieties like Diamond Crystal, or flat and compact in others like Morton, provide a light, airy texture that adheres well to food surfaces without clumping. This structure facilitates even distribution and controlled application, making it ideal for finishing dishes.[12][13] Due to its irregular, larger crystal formation—typically ranging from 1 to 3 mm in size—kosher salt exhibits lower density compared to table salt, with flaked varieties weighing approximately 137 to 241 grams per cup depending on the brand. This reduced density arises from the hollow or layered crystal morphology, which results in greater volume for the same weight of sodium chloride and requires adjustments in volume-based recipes to avoid under- or over-salting. The absence of anti-caking additives further contributes to its pure, consistent texture.[12] The larger crystals of kosher salt lead to slower dissolution on food surfaces relative to fine table salt, as the increased particle size reduces the surface area exposed to moisture per unit of salt. This property allows it to draw out moisture effectively during koshering processes while providing a gradual release of flavor, preventing rapid over-salting when used as a surface seasoning.[14]Comparison to Other Salts
Kosher salt differs from table salt primarily in its grain structure and composition. While table salt consists of fine, uniform crystals that allow for dense packing, kosher salt features larger, coarser grains that result in a lower density.[15] This texture difference means that one teaspoon of kosher salt weighs approximately 3–5 grams depending on the brand (e.g., 3 grams for Diamond Crystal and 5 grams for Morton), compared to about 6–7 grams for table salt, creating a volume-to-weight ratio where 1 teaspoon of kosher salt is equivalent to roughly 1.5 times less sodium than the same volume of table salt.[16] Additionally, table salt typically includes additives such as iodine for nutritional fortification and anti-caking agents to prevent clumping, whereas kosher salt is free of these, providing a purer sodium chloride profile.[17] These distinctions affect culinary substitution, as using table salt in place of kosher requires reducing the volume to avoid over-salting recipes. In comparison to sea salt, kosher salt offers a more consistent flaked or pebble-shaped crystal structure, derived from refined evaporation processes, while sea salt crystals are often irregular in shape, ranging from fine grains to pyramid-like flakes depending on the evaporation method.[18] Unrefined sea salt, a common variety, appears grayish and moist due to minimal processing, in contrast to the pure white flakes of refined kosher salt.[19] Kosher salt is typically composed of nearly pure sodium chloride (approximately 97–99% NaCl) with few or no additives, whereas unrefined sea salt retains small amounts of natural trace minerals like magnesium, potassium, iron, and calcium from seawater, which can impart subtle flavor variations despite also being about 97–99% NaCl.[1][20] Although both lack common additives like iodine and have similar health impacts primarily due to their sodium content, the trace minerals in unrefined sea salt are negligible for nutritional purposes.[1] The mineral content in sea salt may influence its slightly lower purity level compared to the highly refined kosher salt, impacting their roles in seasoning where kosher's uniformity and easy-dissolving texture aids precise application in cooking, while unrefined sea salt's crunch makes it suitable for finishing dishes.[21][20][19] Kosher salt also contrasts with other coarse salts, such as rock salt, in terms of purity and intended use. Rock salt, mined from underground deposits, is often not refined to food-grade standards and may contain impurities or higher levels of minerals unsuitable for direct consumption, making it primarily suited for industrial applications like de-icing rather than cooking.[1] In contrast, kosher salt undergoes processing to achieve edible purity levels exceeding 99% sodium chloride, ensuring safety for culinary purposes.[22] When substituting these in recipes, adjustments for density are essential, as rock salt's denser or irregular crystals can lead to uneven seasoning if used interchangeably with kosher salt's flakier form.[23]History and Etymology
Religious and Cultural Origins
Kosher salt's religious origins stem from the Jewish dietary laws of kashrut, which strictly prohibit the consumption of blood as outlined in the Torah. Leviticus 17:10-14 declares that any Israelite or resident alien who eats blood will be cut off from their people, emphasizing blood as the life force that belongs to God alone. This biblical injunction requires the removal of blood from meat prior to consumption to render it permissible.[24] To achieve this, coarse salt is applied to meat in a process known as kashering, where the salt draws out residual blood through osmosis after the meat has been soaked and drained. While the blood prohibition is biblical, the specific salting method developed as a rabbinic practice to ensure thorough extraction, documented in ancient Jewish texts such as the Mishnah, compiled around 200 CE during the early rabbinic period.[25] The Mishnah in tractate Chullin details procedures for handling blood in meat, underscoring the use of coarse salt to facilitate removal without dissolving into the flesh. This technique traces back to at least the Second Temple era (circa 516 BCE–70 CE), when salt was integral to ritual purity and food preparation in Jewish observance.[26] The term "kosher salt" emerged as a 20th-century American English term to describe the coarse salt used for this kashering process, distinct from earlier Jewish references to "kashering salt." The cultural significance of kosher salt extended through Jewish diaspora communities, where maintaining kashrut preserved religious identity amid dispersion. In the United States, waves of Jewish immigration from Eastern Europe in the late 19th and early 20th centuries brought these traditions, leading to the widespread availability of coarse salt specifically for kashering in urban centers like New York.[27] By the mid-20th century, the term "kosher salt" had solidified in American English to describe this coarse-grained, additive-free variety, transitioning from a strictly religious implement to a recognized culinary essential while retaining its roots in Jewish practice.[28]Development in Culinary Use
The arrival of large waves of Jewish immigrants to the United States during the late 19th and early 20th centuries introduced koshering practices that relied on coarse-grained salt to draw blood from meat, a key element of dietary laws. As these communities settled in urban areas, particularly New York and Chicago, the demand for suitable salt grew, transitioning from homemade or butcher-sourced supplies to more standardized options that supported both religious observance and everyday food preparation. This influx helped embed salty preservation techniques into broader American culinary traditions, such as pickling and brining, which echoed European Jewish methods for long-term food storage.[29][28] Commercial availability expanded in the mid-20th century, with the Diamond Crystal Salt Company beginning to market kosher salt directly to consumers in the 1920s, making the product accessible beyond Jewish markets. By the 1960s, brands like Morton joined in promoting it widely, capitalizing on its flaky texture for general use and positioning it as a versatile kitchen staple free of additives like iodine. This shift marked kosher salt's evolution from a niche religious tool to a commercially viable ingredient, available in supermarkets and appealing to non-Jewish households for its purity and ease of application.[27][28] In the 1960s and 1970s, kosher salt's adoption accelerated through professional kitchens, where chefs valued its coarse grains for precise seasoning and controlled dissolution, avoiding the bitterness sometimes associated with finer iodized salts. This period saw its integration into American recipes via cookbooks and television, influencing both professional and home cooking by emphasizing texture advantages like pinchability and uniformity in flavor distribution. Pioneering culinary figures helped normalize it, transforming a specialized salt into an essential for diverse dishes.[27][30] By the post-2000 era, kosher salt had achieved global status as a fine dining and baking standard, with its unadulterated profile enhancing fusion cuisines that blend American techniques with international flavors, such as in brined proteins for Asian-inspired grills or flaky finishes in Middle Eastern-Western hybrids. Its popularity led to supply shortages, such as the 2023 disruption in Diamond Crystal production. Market growth reflects this spread, driven by demand for additive-free ingredients in professional and artisanal applications worldwide as of 2025.[31][32][33]Culinary and Practical Uses
Koshering and Brining Meat
Kosher salt plays a central role in the traditional Jewish process of kashering meat, known as melichah or salting, which removes blood to comply with dietary laws prohibiting its consumption. The procedure begins with rinsing the meat under cold water to eliminate surface residues and impurities. The meat is then soaked in room-temperature water for approximately 30 minutes in a dedicated vessel, allowing the pores to open and facilitating blood extraction. After draining excess water, coarse kosher salt is generously applied to all surfaces, including crevices, and left for one hour; during this time, the salt draws out blood via osmosis. The process concludes with three thorough rinsings to remove the salt and any remaining blood, ensuring the meat is ready for cooking. The coarse, flaky grains of kosher salt are particularly suited for this, as they adhere effectively to the meat without dissolving prematurely and absorb blood efficiently.[25][34][35] In broader culinary applications, kosher salt is widely used for brining meat to improve flavor, tenderness, and juiciness, particularly for poultry and roasts. A standard brine involves dissolving 3-6% salt by weight in water—such as 2-3 tablespoons of kosher salt per quart for a moderate solution—often combined with aromatics and chilled before immersing the meat for several hours or overnight. This concentration allows salt to penetrate the muscle fibers, denaturing proteins to retain moisture during cooking while evenly seasoning the interior. Kosher salt's high purity, consisting solely of sodium chloride without anti-caking agents or iodine, prevents off-flavors that could arise from iodized table salt, making it ideal for delicate proteins.[36][37][6] From a health and safety perspective, the koshering process reduces bacterial risks by extracting blood, which contains proteins that can harbor pathogens, and through the antimicrobial action of salt itself, which dehydrates and inhibits microbial growth on the surface. A 2023 study found that salting reduces populations of Shiga toxin-producing E. coli and Salmonella on beef surfaces by 0.8–1.4 log CFU/cm², though it is not a complete kill step. However, kosher poultry may still show high contamination rates with pathogens like Salmonella and Listeria monocytogenes, comparable to conventional meat, due to process limitations such as the absence of scalding. Contemporary food safety protocols, such as those from regulatory bodies, incorporate elements of this method to mitigate contamination risks, including salmonella, by combining salting with proper chilling and handling.[38][39][40]General Cooking Applications
Kosher salt's coarse, flaky texture makes it a preferred choice for seasoning a variety of ingredients in everyday cooking, allowing for precise application by hand without the risk of over-salting. It is commonly used to initially salt proteins such as steaks, poultry, or fish before cooking, as the larger grains adhere evenly and promote consistent flavor absorption.[41] Similarly, vegetables like roasted root crops or sautéed greens benefit from its even distribution, enhancing taste while drawing out natural moisture for better texture.[3] In dough preparation for breads or flatbreads, kosher salt is incorporated to strengthen gluten structure and balance flavors, integrating smoothly when measured appropriately.[3] The salt's visible crystals also provide aesthetic appeal, often sprinkled as a finishing touch on dishes like grilled meats or composed salads to add a subtle sparkle and crunch.[41] In boiling applications, such as pasta water, kosher salt is added—typically 1 to 2 tablespoons per gallon—to season the food directly and prevent sticking, imparting a clean saline note without the metallic aftertaste of iodized varieties.[42] For baking, it can be used in bread doughs at around 2% of the flour's weight to support yeast activity and dough elasticity.[3] When substituting in recipes, kosher salt's lower density requires volume adjustments compared to table salt; generally, use 1.5 to 2 times more kosher salt by volume for equivalent salinity, though measurements by weight remain 1:1 across types.[43] Specific ratios vary by brand: for Diamond Crystal kosher salt, 1½ teaspoons equals about 1 teaspoon of table salt, while Morton's requires closer to 1 teaspoon due to denser flakes.[41] In contemporary gourmet cooking, kosher salt continues to be a staple in professional recipes for its reliability and pure flavor profile, appearing in diverse applications from risottos to marinades in 2020s culinary publications.[3] For health-conscious adaptations, it is employed in reduced quantities within low-sodium frameworks, leveraging its texture for controlled seasoning in dishes like herb-roasted vegetables or lean proteins to maintain palatability without excess intake.[44]Non-Culinary Uses
Kosher salt's coarse texture and high purity make it an effective abrasive for household cleaning tasks. It can be used to scrub cast iron pans by sprinkling the salt into the pan, adding a small amount of water to form a paste, and rubbing with a cloth or sponge to remove residue without soap, preserving the pan's seasoning.[45] Similarly, mixing kosher salt with vinegar creates a non-toxic paste for cleaning countertops, removing stains from surfaces like tile or stainless steel by gently abrading buildup while being safe for incidental food contact due to its additive-free composition.[45] This approach has gained popularity since the early 2010s as an eco-friendly alternative to chemical cleaners, reducing environmental impact through simple, natural ingredients.[46] In preservation applications, kosher salt is employed in pickling vegetables and other non-meat items, where its purity ensures no interference from additives like iodine that could affect fermentation or clarity. The salt's hygroscopic nature draws out moisture from the items, creating an environment that inhibits bacterial growth and extends shelf life.[47] University extension services recommend kosher salt for such processes when measured by weight to account for its flake structure, ensuring consistent results in home preservation.[48] Beyond cleaning and preservation, kosher salt serves in de-icing outdoor paths during winter, as its sodium chloride content lowers the freezing point of water, melting ice effectively while providing traction from its granular form.[49] It is often preferred over finer salts for this purpose due to better grip and pet safety compared to harsher de-icers.[50] Additionally, kosher salt is incorporated into bath soaks for its exfoliating and soothing properties; combined with Epsom salts or essential oils, it promotes skin detoxification and muscle relaxation as a sustainable, DIY spa alternative.[51] These uses highlight kosher salt's versatility in non-culinary contexts, aligning with post-2010 trends toward natural, low-waste household solutions.[52]Production and Variations
Manufacturing Process
Kosher salt is primarily sourced from ancient underground salt deposits, often located in regions like the U.S. Midwest, where it is extracted through rock mining or solution mining techniques. In rock mining, salt is drilled and blasted from deposits hundreds of feet underground, then crushed and transported to the surface for further processing.[53] Alternatively, solution mining involves injecting water into the deposits to dissolve the salt into brine, which is then pumped to the surface—a method used by producers like Cargill for high-purity varieties.[54] The processing begins with refining the raw salt or brine to achieve the desired coarse, flaky texture while maintaining purity. For evaporated kosher salt, brine undergoes vacuum evaporation in large pans heated by steam, where controlled temperatures and agitation promote the formation of large, irregular pyramidal crystals without the need for additives.[6] A specialized variant, the Alberger process, combines open-pan and vacuum evaporation to produce particularly flaky grains by slowly heating brine at low temperatures, resulting in hollow, high-surface-area crystals ideal for culinary applications.[54] Rock salt varieties are often mechanically flaked or ground after initial crushing to replicate this texture, with minimal mechanical refinement to preserve natural composition. Solar evaporation, used for some sea-derived kosher salts, involves pumping seawater into shallow ponds where sun and wind naturally remove water over weeks, yielding coarser crystals that are then washed and dried.[55] Quality control ensures compliance with food-grade standards set by regulatory bodies such as the FDA and USDA, involving washing, filtering, drying, and screening to remove impurities while avoiding anti-caking agents or iodization common in table salt.[56] For kosher certification, which is optional but common, production facilities are inspected by rabbinical authorities like the Orthodox Union to verify no non-kosher contaminants or additives are introduced, adhering to kashrut guidelines for purity.[57] In the 2020s, many producers have adopted sustainable practices, such as efficient solution mining to minimize surface disruption and energy-efficient vacuum systems, reducing environmental impact in line with global standards.[58]Common Types and Brands
Kosher salt is available in two primary commercial forms: flaked and more densely packed varieties, with the most notable brands being Diamond Crystal and Morton, each produced through distinct crystallization processes that influence their texture and density. Diamond Crystal kosher salt features light, hollow, pyramid-shaped flakes formed via an evaporation method, resulting in a lower density of approximately 137 grams per cup, which allows for easier pinching and quicker dissolution in recipes.[59] In contrast, Morton kosher salt consists of flatter, denser crystals compressed during production, weighing about 241 grams per cup, making it more compact and saltier by volume.[59] These differences necessitate careful substitutions in cooking; for instance, one cup of Morton kosher salt equates to roughly 1.75 cups of Diamond Crystal to achieve equivalent salinity.[60] Many kosher salts undergo certification by rabbinical authorities to ensure compliance with Jewish dietary laws, distinguishing them from uncertified "kosher-style" salts that are simply coarse but lack formal supervision. Morton's Coarse Kosher Salt, for example, holds certification from the Orthodox Union (OU), verifying its purity and suitability for kosher meal preparation without additives that could compromise kashrut.[61] Similarly, artisanal producer SaltWorks offers a range of OU-certified kosher salts, emphasizing natural sourcing and minimal processing.[62] Certified options like these are preferred in observant households, as the oversight confirms no cross-contamination during manufacturing. Variations among kosher salts include sea-derived types that retain subtle trace minerals from their oceanic origins, imparting faint briny or mineral notes compared to the neutral profile of evaporated land-based salts. Jacobsen Salt Co., an Oregon-based artisanal brand founded in 2011, produces Pure Kosher Sea Salt harvested from Netarts Bay, featuring coarser crystals with a clean, bright flavor enhanced by natural elements like magnesium and calcium; it is OU-certified and has gained popularity since the mid-2010s for its hand-harvested quality.[63] These sea variations, while still primarily sodium chloride, offer nuanced differences suitable for finishing dishes, though they require density adjustments akin to traditional kosher salts when substituting in recipes.[64]| Brand | Type | Density (g/cup) | Certification | Key Characteristics |
|---|---|---|---|---|
| Diamond Crystal | Flaked (pyramid-shaped) | ~137 | Authentic kosher (no formal symbol noted) | Light, crumbly; quick-dissolving; no additives[65] |
| Morton | Denser flakes (flat) | ~241 | OU | Compact, higher salinity by volume; ideal for brining[13] |
| Jacobsen Salt Co. | Sea-derived coarse | Varies (~150-200, similar to flaked) | OU | Artisanal, subtle minerals; briny flavor from Oregon bay harvest[63] |