Kosher Salt vs Table Salt: Labels, Crystal Size, Teaspoon Weights and Measuring by Weight
A recipe that says “1 teaspoon salt” can turn out very differently depending on which box you reach for. Kosher salt and table salt are both salt, but they differ in what else is in the box, in the shape of the crystals and, most of all, in how much a spoonful weighs. This explainer covers the label wording, crystal size, teaspoon weights and how to measure by weight, using Diamond Crystal Kosher Salt and the Escali Primo Digital Food Scale as the worked examples.
How we wrote this: the details come from published sources read in October 2026: the America’s Test Kitchen kosher salt review, Morton’s kosher salt page and conversion chart, the King Arthur ingredient weight chart, the FDA salt labeling rule and the Escali store page. The Diamond Crystal website did not load for us, so we rely on the independent review for that salt. We have not tested these products, and this is a cooking guide, not diet or medical advice.
Step 1: What the words on the box mean
“Kosher salt” names a style of coarse salt. The name comes from its traditional use in koshering meat, and on many boxes it describes the product type rather than a certification. If certification matters to you, look for an agency mark on the package; our kosher snacks and pantry staples guide explains how we check those marks.
“Iodized” is a defined term. Under the FDA rule for salt (21 CFR 100.155), “iodized salt” means salt with added iodide, in the form of potassium iodide or cuprous iodide, and its label must carry a statement right after the name saying so. Salt sold without added iodide must carry a statement saying it does not supply iodide. Most kosher salt is not iodized, so read that line on your box rather than assuming. Pink Himalayan and sea salt work the same way; our Himalayan vs sea salt vs kosher salt labels guide reads the iodide line on four packs.
Step 2: The ingredient line
This is the easiest place to see a real difference between boxes. According to America’s Test Kitchen, Diamond Crystal lists a single ingredient, salt, and contains no anticaking agents; ATK notes that if clumps form, a gentle shake or stir breaks them up. Morton Coarse Kosher Salt, the other big kosher brand, lists salt and yellow prussiate of soda, which Morton labels as an anticaking agent. Table salt boxes often list an anticaking agent too, and iodized table salt also lists the iodide source.
None of this is good or bad on its own. Anticaking agents keep fine crystals pouring freely in humid kitchens. If you prefer salt with nothing added, the ingredient line is where to check.
Step 3: Crystal size and shape
Table salt is made of small, dense grains that pack tightly into a spoon. Kosher salt crystals are larger and less dense, and the two kosher brands are not alike. ATK describes Diamond Crystal flakes as hollow and irregularly shaped, soft enough to crush between your fingers and quick to dissolve. Because the flakes are hollow, a teaspoon holds fewer grains than a teaspoon of other brands and styles. Morton describes its kosher salt as having a coarse, flat texture, which packs more densely than Diamond Crystal.
That shape is why many cooks like kosher salt for seasoning by hand: a pinch is easy to grab and easy to see on the food. It is also why the same spoon gives you a different amount of salt from each box.
Step 4: What a teaspoon of each weighs
The King Arthur ingredient weight chart lists these weights per tablespoon. The teaspoon column is our own division by three, rounded, so treat it as approximate.
| Salt | 1 tablespoon (King Arthur) | 1 teaspoon (approx.) |
|---|---|---|
| Diamond Crystal kosher salt | 8 g | about 2.7 g |
| Morton kosher salt | 16 g | about 5.3 g |
| Table salt | 18 g | 6 g |
By these figures, a tablespoon of table salt weighs more than twice as much as a tablespoon of Diamond Crystal, and Morton kosher salt sits close to table salt. Morton’s own conversion chart says 1 teaspoon of table salt equals 1 1/4 teaspoons of its kosher salt, and 1 tablespoon of table salt equals 1 tablespoon plus 3/4 teaspoon. That chart covers Morton products only; it does not apply to Diamond Crystal.
Step 5: Swapping one salt for another
If a recipe names a brand, use that brand or convert by weight. If it says only “kosher salt”, check whether the author says which one elsewhere; many recipe writers and test kitchens state it once in a notes section. If it says only “salt”, it usually means table salt.
When you cannot convert by weight, these rough rules follow from the weights above: to replace table salt with Diamond Crystal, use about twice the volume; to replace table salt with Morton kosher, follow Morton’s chart. Going the other way, cut the amount the same way. Then taste and adjust, since the amount that tastes right also depends on the dish.
Step 6: Measuring salt by weight
Weighing removes the guesswork, because 6 grams of salt is 6 grams whichever box it came from. The Escali Primo is a simple platform scale that weighs up to 11 lb (5000 g). Its store page lists two-button operation, a sealed control panel to guard against spills and a tare feature that resets the display to zero, so you can set a bowl on the scale, zero it and spoon salt in.
A standard kitchen scale is best for larger amounts, such as the salt for a brine or a batch of bread dough. For a single pinch, the amount may be too small to read precisely on a scale built for up to 11 lb; a precision scale handles fractions of a gram. A practical middle way: weigh one level tablespoon of the salt you keep at home once, write the number inside the cupboard door and use it to convert recipes from then on. For what the numbers on a scale mean, see our kitchen scale specs explainer.
Quick checklist
- Read the ingredient line: salt only, or salt plus an anticaking agent and an iodide source.
- Look for the iodide statement right after the product name.
- Look for an agency mark if you need certified kosher; “kosher salt” alone names the style.
- Know your brand: Diamond Crystal and Morton kosher salt weigh very different amounts per spoon.
- Convert by weight when you can, and taste before adding more.
FAQ
Can I swap kosher salt and table salt one for one?
Not by volume. By the King Arthur weights, a tablespoon of table salt weighs 18 g and a tablespoon of Diamond Crystal weighs 8 g. Swap by weight, or use the conversions in Step 5.
Why do some recipes name Diamond Crystal?
Because its light, hollow flakes weigh so much less per spoon than other salts, a recipe written for it will taste much saltier if you use table salt by the same volume. Naming the brand tells you which weight per spoon the recipe assumes.
Is kosher salt iodized?
Most is not, but check the box. Iodized salt has to say so right after the product name, and salt without added iodide has to carry a statement saying it does not supply iodide.
Does “kosher salt” mean certified kosher?
Not by itself. It names the coarse style of salt. A certification shows up as an agency symbol on the package.
Do I need a scale to cook with kosher salt?
No. Many cooks season by pinch and taste. A scale helps most with baking, brines and large batches, and with converting recipes written for a different salt.
Where to go next
For more pantry picks, see our pantry staples guide, which lists Diamond Crystal Kosher Salt. For scales and other basics, see our kitchen tools buying guide, which includes the Escali Primo. To read the rest of a food label, start with our guide to the Nutrition Facts label.