In actuality all salt is considered kosher. This particular grind of salt refers to its particle size and is known as "Kosher Salt" because it's the type of salt long favored by kosher butchers. Kosher salt isn't necessarily kosher, meaning it doesn't conform to strict Jewish food laws. This type of salt may be a kosher product (adhering to the strict Jewish food requirements) but only if it carries the kosher symbol.
Most traditional refined kosher flake salts have had the trace amounts of minerals removed and anti-caking agents added. Our Kosher flake salt is an all natural sea salt that has retained its trace minerals and no anti-caking agents have been added.
Regular sea salt typically has cubic shaped crystals while kosher salt either possess a flat plate-like shape or a hollow pyramid shape. The flat plate form of kosher salt is typically made when cubic crystals are forced into this shape under pressure, frequently between rollers. Our kosher flake salt is made of crystals that are shaped like small, hollow pyramids which is in the tradition of the kosher flake style. This natural sea salt is an excellent step up from refined kosher flake salts.
The flakes of a top quality kosher salt are larger than your average sea or table salt. The larger grains of salt make it more efficient at drawing out liquid from meat during the koshering process but that's not why it's preferred by top restaurant chefs. These chefs love using kosher salt because it's much easier to pick up between their fingers and that gives them more control on how much they add to a dish.
Because kosher salt dissolves quickly and its flavor disperses rapidly restaurant and home chefs use it on everything from pork loins to popcorn. Kosher salt is frequently called for in most marinade recipes and it's a favorite salt to use in pickling because while it has retained its trace minerals it's free of iodine which can have an adverse reaction with certain pickled foods. Two of our favorite recipes using Kosher salt are Sausage Toretellini Soup and Albondigas.
We also like to use it in baking and in rubs and use it to season meats, salads, sauces, seafood and soups. When using it in baking we don't recommend it in recipes that use small amounts of liquid (wet ingredients). In recipes where there isn't enough wet ingredients, the kosher salt won't sufficiently dissolve and this can leave pockets of salt that can create unwanted flavor explosions.
Because kosher salt has a bigger size than regular table salt it's not as dense. If you have a recipe calling for salt (but not specifically kosher salt) it's better to substitute by weight rather than by volume. If you're using kosher salt as a substitute in a recipe that only calls for volume (i.e. measurements by teaspoons or tablespoons) follow these guidelines:
1 tablespoon of coarse sea salt, regular table salt or pickling salt = 1 tablespoon + 1/4 teaspoon of fine grain sea salt = 1 tablespoon + 3/4 teaspoon of Kosher salt.
** This product is certified kosher.
Serving Size1 tsp
Amount Per Serving
% Daily Value*