⁄2 tbsp. kosher salt

Kosher salt is a coarse-grained sodium chloride product derived from salt mines or salt evaporation ponds, traditionally used in meat koshering—the process of drawing out blood from meat according to Jewish dietary laws. Unlike table salt, kosher salt contains no anti-caking agents or iodine additives, resulting in a larger crystal structure and hollow pyramid shape. The granules dissolve more slowly and adhere better to food surfaces, making it a preferred finishing salt and seasoning agent in professional kitchens. The term "kosher" refers to its traditional use in koshering rather than to any certification of the salt itself.

Kosher salt is valued in cooking for its larger crystal size, which provides better control over salting and easier pinching application. It is used in brining, dry rubs for meats and poultry, salt crusts for baking, and as a finishing salt for dishes. The coarser grains dissolve more gradually than table salt, allowing chefs to season with precision and adjust seasoning incrementally. Kosher salt is essential in pickling, charcuterie, and baking applications where precise salt distribution matters. It is less commonly used in baking recipes that require fine granules to dissolve evenly in batters.