The Core Ingredients of Morton Kosher Salt
Morton kosher salt's ingredient list is notably short, consisting of just two components. The vast majority is pure sodium chloride, the chemical compound that defines all salt. The second, and less commonly known, ingredient is an anti-caking agent that ensures the salt remains free-flowing and easy to use. This simple composition is what gives the salt its clean, pure flavor that many chefs prefer over iodized table salt.
Sodium Chloride: The Essential Element
At its heart, Morton kosher salt is a simple mineral. All salts, whether kosher, sea, or table, are primarily made of sodium chloride (NaCl). The salt used by Morton is mined from underground salt deposits, which are the remnants of ancient seabeds. The mining process involves pumping water into the deposits to create a salt brine, which is then extracted and purified. This raw, purified salt forms the basis of the final product, which is prized for its unadulterated flavor profile, free from the metallic aftertaste that some associate with iodine.
Yellow Prussiate of Soda: The Anti-Caking Agent
The second ingredient in Morton kosher salt is yellow prussiate of soda, also known by its chemical name, sodium ferrocyanide. This water-soluble compound is added in minute quantities to act as an anti-caking agent. Its purpose is to prevent the coarse salt flakes from sticking together, ensuring the salt is always loose and pourable. While the name can sound alarming, it is a federally approved food additive and is considered safe for consumption. Unlike other, coarser kosher salt brands, the inclusion of an anti-caking agent is a distinct feature of the Morton product.
Is Morton Kosher Salt Iodized?
One of the most important distinctions of Morton kosher salt, especially when compared to its table salt counterpart, is that it is non-iodized. The practice of adding iodine to salt became common in the 1920s as a public health measure to combat widespread iodine deficiency. While iodized table salt is still widely available, many chefs and home cooks favor non-iodized salts for cooking, curing, and brining, as the iodine can sometimes impart a slightly bitter or off-putting flavor. This is why kosher salt is the preferred choice for brining, as the lack of additives ensures a clean taste for the meat or vegetables.
How Morton Kosher Salt Is Made
The unique texture of Morton kosher salt is a result of its manufacturing process, which differs significantly from other brands like Diamond Crystal. Morton uses a process where it first extracts a salt brine from underground deposits, then pumps it into large vacuum evaporators. The salt particles that result from the evaporation are then passed through high-pressure rollers, which flatten them into the distinctively coarse, flat, and square-like flakes that characterize Morton kosher salt. The salt is then screened for uniformity before being packaged.
Morton vs. Diamond Crystal Kosher Salt: A Comparison
| Feature | Morton Kosher Salt | Diamond Crystal Kosher Salt |
|---|---|---|
| Flake Shape | Dense, coarse, and squared-off flakes produced by rolling. | Light, airy, hollow, pyramid-shaped crystals from the Alberger process. |
| Ingredients | Sodium chloride and yellow prussiate of soda. | Pure sodium chloride; contains no additives. |
| Salinity by Volume | Denser flakes mean it is saltier by volume than Diamond Crystal. | Lighter, hollow flakes result in a less dense salt, meaning more is needed by volume. |
| Dissolving Speed | Dissolves more slowly due to its compact flake structure. | Dissolves more quickly and is more forgiving when seasoning. |
| Preferred Use | Excellent for brining, pickling, and applications where a heavy salt presence is desired. | Favored by many chefs for general seasoning due to better control and faster dissolving. |
Culinary Applications for Morton Kosher Salt
Chefs and home cooks alike rely on Morton kosher salt for a variety of kitchen tasks due to its texture and clean taste. Its coarse flakes are easier to control when seasoning by hand, making it a favorite for professional kitchens.
- Brining and Curing: The non-iodized, clean-tasting salt is perfect for creating brines for poultry and other meats, enhancing moisture and flavor.
- Seasoning Meats and Vegetables: The coarse texture adheres well to the surface of foods like steaks and roasted vegetables, allowing for even seasoning.
- Pasta Water: Adding a generous amount of kosher salt to pasta water seasons the noodles from within.
- Rimming Glasses: The distinctive large crystals are ideal for creating the perfect salt rim on margarita and other cocktail glasses.
- Flavoring Salt Mixes: Its clean taste makes it a great base for creating custom salt blends with herbs or spices.
Conclusion
In summary, the ingredients in Morton kosher salt are simple: pure sodium chloride and a small amount of yellow prussiate of soda as an anti-caking agent. Unlike table salt, it is non-iodized, which contributes to its clean flavor and widespread use in professional kitchens. Its unique, dense, and flaky crystal structure, achieved through a specific compaction process, sets it apart from other kosher salts and makes it a versatile tool for brining, seasoning, and curing. Understanding these simple ingredients and their purpose helps home cooks appreciate why this specific type of salt is a staple in many recipes.
For more information on the company's commitment to quality and history, visit the official Morton Salt website at mortonsalt.com.
