The Scientific Truth About Saltiness
At a fundamental level, all pure salt is sodium chloride (NaCl). The chemical composition does not change from one brand to another. So why do we perceive a difference in flavor intensity? The answer is rooted in the physics of the salt crystals themselves—specifically, their density, shape, and how they dissolve on your tongue. Morton's manufacturing process creates a very different product from its main competitor, Diamond Crystal, and this difference has profound implications for cooking and seasoning.
Crystal Structure: Flakes vs. Pyramids
The primary distinction between Morton's and Diamond Crystal kosher salt lies in the formation of their crystals. Morton’s salt is produced by crushing salt granules between high-pressure rollers, which flattens them into thin, dense, and irregularly square-ish flakes. This compaction method results in a salt that packs tightly together, leaving very little air space between the individual flakes when measured by volume.
In contrast, Diamond Crystal salt is made using a proprietary pan-evaporation process called the Alberger method. This technique creates delicate, hollow, pyramid-shaped crystals. These flakes are much lighter and less dense than Morton’s, meaning a teaspoon of Diamond Crystal contains significantly more air and less salt by weight. It is this disparity in volumetric density that creates the perception of one salt being “saltier” than the other.
The Critical Role of Volumetric Density
This is the most important concept to understand. Since most home cooks measure salt using volume (e.g., teaspoons or tablespoons), the density of the salt crystals directly impacts the final seasoning of a dish.
- A teaspoon of Morton's kosher salt weighs approximately 5 grams.
- A teaspoon of Diamond Crystal kosher salt weighs only about 3 grams.
Because of this, using a 1:1 volumetric substitution between the two brands will result in a dish that is nearly twice as salty with Morton's as it would be with Diamond Crystal. Professional chefs often prefer Diamond Crystal precisely because its lower volumetric density makes it more forgiving and offers greater control during seasoning. It is much harder to accidentally over-salt a dish with a fluffier salt. The dense crystals of Morton's also dissolve more slowly, which can contribute to the perception of a more aggressive, intense burst of flavor as they melt on the palate.
Practical Implications for Home Cooks
Understanding this fundamental difference is a key step towards becoming a more precise and intuitive cook. For those who typically use Morton's, remember that a recipe calling for "kosher salt" may assume the use of the less dense Diamond Crystal. A good rule of thumb for conversion is that one teaspoon of Morton's is roughly equivalent in salinity to 1.75 to 2 teaspoons of Diamond Crystal. To eliminate guesswork, many chefs advocate for measuring all ingredients, including salt, by weight rather than volume. This ensures consistent results every time, regardless of the brand you use.
A Salt Comparison: Morton vs. Diamond Crystal
| Feature | Morton Kosher Salt | Diamond Crystal Kosher Salt |
|---|---|---|
| Manufacturing Method | Compaction via high-pressure rollers | Pan evaporation (Alberger process) |
| Crystal Shape | Dense, thin, irregularly square flakes | Light, hollow, pyramidal flakes |
| Volumetric Density | High (more salt per teaspoon) | Low (less salt per teaspoon) |
| Salinity Perception | More aggressive and pronounced | Milder and more delicate |
| Dissolving Rate | Slower | Faster |
| Best For | Brining, pickling, and applications needing a strong, precise salt punch | General seasoning, finishing, and applications where more control is desired |
Conclusion: Seasoning with Knowledge
When it comes to the question of why is Mortons saltier, the answer is not a higher sodium content per gram, but rather a denser crystal structure per teaspoon. This physical characteristic means that a volumetric measurement of Morton's delivers more actual sodium chloride than a measure of a competitor's fluffier salt. Being aware of this difference is crucial for home cooks who want to achieve perfectly seasoned results and avoid over-salting. For those seeking maximum control, consider weighing your salt, or simply start with a smaller amount of Morton's and adjust to taste. With this knowledge, you can confidently navigate recipes and ensure your dishes are perfectly balanced every time.
For additional perspective on the intricacies of salt, you can read more from culinary experts. Food52: The Difference Between Morton's & Diamond Crystal Kosher Salt
