How Do Morton and Diamond Crystal Kosher Salt Differ?

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Choosing the correct type and quantity of salt is crucial for enhancing the flavors in cooking. Among the most prevalent kosher salt brands are Morton and Diamond Crystal. Despite both being used in the kitchen, they are not direct substitutes for each other, which can perplex many home chefs.

While there are exceptions to the rule, culinary professionals and recipe developers often prefer Diamond Crystal kosher salt. Its lower sodium content, finer texture, and quick dissolving properties make it ideal for precise seasoning. In fact, many kitchens utilize Diamond Crystal exclusively for recipe testing. Morton, however, also has its place in cooking, and with informed adjustments, one can swap them when necessary. Here’s what you should consider before adding salt to your next dish.

What is kosher salt?

Salt, in culinary terms, refers to sodium chloride, which can be sourced from mines or produced through the evaporation of brine or seawater. The main differences between various salt types often lie in their textures — table salt is uniform and fine, kosher salt features coarser granules, and sea salt has a flaky and crunchy character.

Kosher salt is characterized by its coarse texture and purity, containing no additives or iodine. This type of salt is less salty compared to fine table salt, making it a favored choice for cooks. The larger grains dissolve swiftly in dishes while still being easy to manage by hand.

Morton vs. Diamond Crystal

Established in Chicago in 1848, Morton Salt became famous in 1914 with its iconic Morton Salt Girl, representing the brand’s anti-clumping feature achieved by adding a small amount of magnesium carbonate. Morton’s kosher salt is coarsely textured and produced through a process that flattens cubes into square flakes.

In contrast, Diamond Crystal has been manufactured in St. Clair, Michigan, since 1886, utilizing an evaporation method in open pans. As stated on their website, this method produces no additives and results in granules that contain 53% less sodium by volume compared to table salt, largely due to their unique hollow, pyramid shape.

When comparing sodium levels, a measuring quarter teaspoon of Morton holds 480 milligrams of sodium, while the same measurement of Diamond Crystal contains only 280 milligrams. This 58% discrepancy means a dish prepared with Morton will taste considerably saltier than one made with Diamond.

Which salt is better for cooking?

Culinary experts often favor Diamond Crystal for several reasons. As Rodney Stato, executive chef at Meadowlark Hospitality in Chicago notes, the tactile qualities of Diamond’s hollow granules allow for more consistent and even distribution on food. In contrast, Morton’s larger granules may lead to inaccuracies in seasoning.

With its lower sodium content, Diamond salt imparts a more subtle flavor and dissolves quickly, significantly reducing the risk of oversalting a dish. Additionally, its texture makes it less slippery than Morton, which can be a vital factor for chefs when seasoning. The pyramid shape of Diamond’s granules enables better adhesion to food.

Rodney Stato, executive chef and culinary director of Meadowlark Hospitality

“Diamond Crystal’s surface area is smaller by weight so it covers [foods] more consistently and evenly.”

— Rodney Stato, executive chef and culinary director of Meadowlark Hospitality

Stato emphasizes trust in Diamond’s consistency, noting it enhances a cook’s confidence in their seasoning decisions.

However, he acknowledges that Morton is suitable for applications that require a stronger salty flavor, such as pickling and brining. While Morton’s coarser texture may complicate its use in baking, it is perfect for topping baked goods like pretzels or focaccia, adding the desired crunch. Furthermore, Morton performs well for rimming cocktail glasses, such as Margaritas and Bloody Marys, an area where Diamond’s finer texture falls short.

How to substitute one for the other

Due to the notable differences in sodium content between these two kosher salts, a straightforward substitution is not feasible without adjusting quantities. Typically, one teaspoon of Morton equates to around 1¾ teaspoons of Diamond Crystal in terms of saltiness. Always remember to taste your dishes when seasoning, and make adjustments as needed.

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