Salt is a staple ingredient in every kitchen, but did you know that not all salts are created equal?
Kosher salt, sea salt, Hawaiian salt – the list goes on. With so many options available, it can be overwhelming to know which one to choose for your cooking needs.
In this article, we’ll take a closer look at two popular types of salt: kosher salt and Hawaiian salt. We’ll explore their differences in texture, flavor, and origin to help you make an informed decision the next time you reach for the salt shaker.
So, let’s dive in and discover what sets these two salts apart!
What Is The Difference Between Kosher Salt And Hawaiian Salt?
Kosher salt and Hawaiian salt are two distinct types of salt with unique characteristics.
Kosher salt is a coarse, flat-grained edible salt without additives, consisting mainly of sodium chloride. It is mined from underground salt deposits and is called kosher salt because its large grain size makes it suitable for the koshering process, which involves removing the blood from meat or poultry prior to preparation. Kosher salt is sometimes favored over other types of salt for cooking because of its larger flake size, which makes it easy to pick up and sprinkle over food. Unlike some other types of salt, it’s made solely from sodium chloride and doesn’t usually contain additives or iodine.
On the other hand, Hawaiian salt is like any other sea salt, harvested from the ocean, but the last rounds of drying are completed in beds dug into lava. The lava can be brick-red to black in color, so you’ll see both “red Hawaiian salt” and “black Hawaiian salt” on the market. These can also be called “volcanic” or “clay” salt. Unlike French sea salts, Hawaiian salt is not moist but totally dried. There’s no real regulation of these salts, so use your judgment and discretion when buying colored salts. Don’t assume that a salt billing itself as “Hawaiian” has been dried using the traditional lava-bed methods.
One of the main differences between kosher salt and Hawaiian salt is their texture. Kosher salt has large, coarse grains that last longer on the surface of foods without dissolving and can add a crunchy texture. In contrast, Hawaiian salt has smaller crystals and a smoother texture.
Another difference between these two salts is their flavor profile. Kosher salt has a clean and straightforward taste that seasons food in a gentler way than table salt. It does not have the mineral flavor notes you would get from Hawaiian sea salt; however, it does have similarly large crystals. On the other hand, Hawaiian sea salt has micro-nutrients and other subtle flavors that aren’t present in kosher salt. Some varieties of Hawaiian sea salt even have a rich umami flavor as a result of being collected from seaweed.
Lastly, their origin sets them apart. Kosher salt is mined from underground deposits while Hawaiian sea salt is harvested from the ocean and dried in lava beds.
What Is Kosher Salt?
Kosher salt is a coarse, flat-grained edible salt without additives, consisting mainly of sodium chloride. It is called kosher salt because its large grain size makes it suitable for the koshering process, which involves removing the blood from meat or poultry prior to preparation. The larger grains of kosher salt draw out moisture from meat faster, which is part of the koshering process. Kosher salt is sometimes favored over other types of salt for cooking because of its larger flake size, which makes it easy to pick up and sprinkle over food. Unlike some other types of salt, it’s made solely from sodium chloride and doesn’t usually contain additives or iodine. However, some experts argue that the minerals present in unrefined salt contribute to the flavor, which is absent in refined kosher salt. Despite its name, not all brands of kosher salt are kosher certified or considered kosher.
How Is Kosher Salt Made?
Kosher salt is made through a process of seawater evaporation. The water is pumped into large, shallow pools and left to evaporate in the sun. As the water evaporates, salt crystals begin to form on the surface of the pools. These crystals are then harvested and cleaned to remove any impurities.
The unique texture of kosher salt comes from the way it’s processed. Unlike other types of salt, kosher salt doesn’t undergo any additional processing or refining after it’s harvested. This means that it retains its larger, coarser grain size and doesn’t dissolve as quickly as other types of salt.
Additionally, kosher salt is named after its use in the Jewish dietary practice of koshering meat. During this process, meat is covered in a layer of kosher salt to remove the blood and make it suitable for consumption according to Jewish dietary laws. The larger crystals of kosher salt make it easier to cover the surface of the meat and absorb more liquid during this process.
What Makes Hawaiian Salt Unique?
Hawaiian salt is unique because of its production process and mineral content. The last rounds of drying are completed in beds dug into lava, which gives the salt its distinctive color and texture. The lava can be brick-red to black in color, so you’ll see both “red Hawaiian salt” and “black Hawaiian salt” on the market. These can also be called “volcanic” or “clay” salt. Unlike French sea salts, Hawaiian salt is not moist but totally dried.
In addition to its unique production process, Hawaiian salt also contains minerals that aren’t found in other types of salt. The addition of alaea clay to the salt gives it minerals and the red color for which it is known. These minerals include potassium, magnesium, iron, and calcium, which are essential for good health. The minerals also give Hawaiian salt a nutty flavor that’s different from other types of salt.
The History And Cultural Significance Of Hawaiian Salt
Hawaiian salt, also known as paʻakai to the Native Hawaiians, has a long and rich history in Hawaiian culture. The Polynesian voyagers who first arrived in the Hawaiian Islands in 400 A.D. or earlier used sea salt to preserve and season their rations. As such, salt was essential for sustenance on long ocean voyages.
Native Hawaiians have a deep cultural connection to salt, which is integral to their wellbeing. In Hawaiian culture, pa’akai straddles the divide between the commonplace and sacred. As the physical manifestation of the ocean, the source of healing and purification, it is highly valued. Ancient stories speak of how the Hawaiian deity Kāne salted the ocean to preserve its purity. In imitation, saltwater and its physical counterpart, pa’akai, were prized for their purifying qualities.
Paʻakai serves a variety of purposes in Native Hawaiian culture. It is used in blessings, cleansings, medicine, food preservation, and cooking. The medicinal use of Hawaiian sea salt extends from cold prevention to bathing rituals. Native Hawaiians have a long history of holding salt in special regard. The natives were clever in using the earth with the minerals from the sea. Salt was often blended with native Hawaiian clay, which was considered sacred. The combined salt and clay (called Alaea salt) are still used today in religious, sacred, healing, and cleansing practices.
Unfortunately, the history of salt cultivation in Hawaii is similar to many other crops that became exploited upon European contact. At one point in the 19th century, Hawaii was the main supplier of salt to the entire Pacific Northwest. “Hawaiian Salt” began to be processed elsewhere to resemble salt truly made in Hawaii and eventually almost all of the traditional land used for salt production was either lost or sold.
Today, only a handful of companies have begun producing salt in Hawaii in recent years by combining old-world knowledge with modern innovation. Although this salt is not cultivated entirely in the ancient fashion, it still embodies the unique, robust flavor of salt produced in the islands of Hawaii and can provide many of the same health benefits. True Hawaiian salt is highly nutritive and contains everything needed for great savory flavor while being pure ocean Kona sea salt and roselle hibiscus.
Comparing The Texture And Flavor Of Kosher Salt And Hawaiian Salt
When it comes to texture, kosher salt and Hawaiian salt are quite different. Kosher salt has a coarse, flaky texture that is perfect for seasoning meats and vegetables. Its large grains also make it easy to pick up and sprinkle over food. On the other hand, Hawaiian salt has a smoother texture with smaller crystals. This makes it dissolve more quickly, making it ideal for use in recipes that require a finer texture.
In terms of flavor, kosher salt has a clean and straightforward taste that seasons food in a gentler way than table salt. It does not have the mineral flavor notes you would get from Hawaiian sea salt. In contrast, Hawaiian sea salt has micro-nutrients and other subtle flavors that aren’t present in kosher salt. Some varieties of Hawaiian sea salt even have a rich umami flavor as a result of being collected from seaweed.
Which Salt Should You Choose For Your Cooking Needs?
When it comes to choosing between kosher salt and Hawaiian salt, it ultimately depends on your cooking needs and personal preferences.
If you’re looking for a salt that is easy to handle and sprinkle over food, then kosher salt is the way to go. Its large flakes make it easy to control the amount of salt you’re adding to your dish. Additionally, if you’re watching your sodium intake, kosher salt is a good choice because its larger crystals mean you’ll be using less salt overall.
However, if you’re looking for a salt with a more complex flavor profile and subtle mineral notes, then Hawaiian sea salt may be the better option. It can add a unique flavor to your dishes and can even have an umami taste due to its collection from seaweed.
Ultimately, both salts have their own unique characteristics and can be used in a variety of dishes. It’s important to experiment with both and see which one works best for your cooking needs and taste preferences.
