The grain size of Kosher salt is larger than table salt and it usually doesn't have any additives (photo by Kenn Stearns)

Ever wonder what the term “kosher” means when used to identify a specific type of salt? Well I did. Turns out it doesn’t have anything to do with the salt being prepared to kosher food guidelines as written in the Torah. But kosher salt is used in making kosher products.

Usually, kosher salt contains no additives, has a larger grain size than common table salt, and can absorb more moisture than table salt. Chefs prefer kosher salt because there are no additives such as iodine, they can pinch it easily, and it’s considered pure.

Kosher salt can be used for seasoning, as a topping for breads (including bagels and pretzels), making marinades, creating a salty rim on a cocktail glass, coating fish with a salt crust, koshering meat/poultry, brining, and in pickling. When using kosher salt in a recipe that calls for table salt, the amount of kosher salt should be increased to accommodate the differences:

1 teaspoon table salt = 1¼ teaspoon kosher salt

1 tablespoon table salt = 1 tablespoon + ¾ teaspoon kosher salt

¼ cup table salt = ¼ cup + 1 teaspoon kosher salt

½ cup table salt = ½ cup + 2 teaspoons kosher salt

1 cup table salt = 1 cup + 4 teaspoons kosher salt

The word salary comes from the Latin term salarium (sal is for salt) which was the term used to describe a Roman soldier’s pay which also included a ration of salt, then a valued spice and a medium for exchange. Relevant popular expressions include “worth your salt” and “salt of the earth.”

Kosher salt and table salt have the same chemical makeup. Some say the flavor of Kosher salt is different than table salt – descriptions include cleaner, softer, or more pleasing texture. I like it better but that’s probably because it looks better when chefs fling it on cooking shows.