Kosher Salt vs. Sea Salt: One Salt for Cooking and Finishing
By Montagé Andaman Gourmet Salt
All salt comes from the sea. Some is harvested today from evaporated seawater, and some is mined from ancient seabeds that dried up long ago. So what's the difference between kosher salt and sea salt? Short answer: kosher salt is a coarse cooking salt (known as coarse or cooking salt outside the US). Sea salt comes in many grain sizes, shapes, and textures, from fine grains to flaky or pyramid-shaped crystals, and it can come from artisanal producers who use solar or kiln evaporation.
Geographic location affects the taste of each salt. Structure, texture, and mineral content all make a difference in a finished dish or preserve.
Montagé's pyramid salt is an artisanal salt from the Andaman Sea.
Shop Montagé Tejakula — $19.95 Shop Montagé Kusamba — $18.95
Kosher Salt vs. Sea Salt: What's Actually Different?
What Is Kosher Salt?
Kosher salt is a coarse, additive-free salt named for its traditional use in koshering meat. Its large, irregular flakes are easy to pinch, which is why many cooks use it to season by feel. It dissolves quickly into food, so it seasons a dish from within rather than adding texture on top.
What Is Sea Salt?
All salt comes from the sea. Some is harvested from today's seawater by evaporation, and some is mined from ancient seabeds. Its texture depends on where and how it's harvested. Fine grains work in cooking, while flaky and pyramid-shaped crystals also work as a finishing garnish. Sea salt often carries trace minerals from where it was harvested, which gives it a more layered flavor.
Side by Side
| Kosher salt | Montagé pyramid sea salt | |
|---|---|---|
| Best used | Seasoning while cooking | Seasoning while cooking and finishing at the plate |
| Texture | Coarse, irregular flakes | Hollow pyramid crystals that can be crushed between your fingers or left whole for crunch |
| Dissolves | Quickly | Slowly when left whole, so it keeps its crunch |
| Minerals | Minimal | Hand-harvested sea salt with trace minerals |
| Why cooks reach for it | Easy to pinch, consistent | Moist crystals that are easy to pinch, with a crunch and a look that kosher salt can't match |
Shop the salt that does both: Tejakula (large pyramids) · Kusamba (small pyramids)
How to Use Montagé Salt Two Ways
1. Season or Dry-Brine Your Steak
Crush a pinch lightly between your fingers as you sprinkle. The crystals break down to a texture that seasons evenly and dissolves slowly.
2. Garnish the Plate
Leave the crystals whole. Right before serving, scatter a few over a steak, roasted vegetables, or even a scoop of ice cream for a crunchy, mineral-forward finish.
Which Montagé Salt Is Right for Your Dish?
Tejakula ($19.95): large hollow pyramids, built for big cuts like prime rib and thick steaks.
Kusamba ($18.95): small hollow pyramids, ideal for a quick pan sear on strip steak, filet, or carne asada.
Himalayas ($20.69): light pink flakes that shatter on the tongue, best for desserts and delicate garnishes.
Nusa Dua ($19.89): soft, moist fleur de sel for fish, vegetables, and anywhere you want brightness more than crunch.
Frequently Asked Questions
Where does salt come from?
All salt comes from the sea. Some is made by evaporating seawater with the sun or in a kiln, and some is mined from ancient seabeds that dried up long ago.
Is kosher salt the same as sea salt?
No. Kosher salt is a coarse, additive-free salt with minimal mineral content. Sea salt ranges from fine grains to flaky or pyramid-shaped crystals with a more layered mineral flavor, depending on where and how it's harvested.
Can sea salt be used for cooking?
Yes. Sea salt seasons food while it cooks. Crushing coarse crystals like Montagé's pyramid salt between your fingers before adding them gives an even, easy-to-control texture.
What is the best salt for garnish?
Look for a salt with real texture that won't dissolve on contact. Flaky sea salt, fleur de sel, and pyramid-shaped crystals all hold their shape and crunch on top of a finished dish.
What salt do chefs use to season steak?
Many chefs season while cooking, then finish with whole flaky or pyramid crystals right before serving for a final layer of crunch and flavor.