Why Chefs Prefer Kosher Salt (And Why You Might Too)
If you’ve ever seen “kosher salt” in a recipe and wondered what makes it different, it mostly comes down to texture and control. Kosher salt has larger, lighter flakes that are easy to pick up and sprinkle evenly, which is why it’s a staple in many professional kitchens.
Where the name comes from:
It was traditionally used in the koshering process — drawing out blood from meat in line with Jewish dietary practices. Today, the term mainly refers to the flake size and style, rather than religious certification.
Why chefs like it:
Coarse flakes are easy to pinch and season with accuracy
Dissolves quickly and evenly
Clean flavour, without additives like iodine or anti-caking agents
There are many brands on the shelf, but I use Melach — it has consistent flake size, a clean flavour, and is easy to find in Australian supermarkets.
The takeaway:
Whether you’re cooking pasta, seasoning meat, baking, or finishing a dish, kosher salt offers clean flavour and great control — which is why it’s a favourite for both home cooks and chefs.
