Great News: Diamond Crystal Kosher Salt Isn’t Being Discontinued


The brand responsible for the cult favorite took to social media to address those rumors.

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If you've noticed that your local store is suddenly out of your favorite finishing salt, blame the Internet. Rumors circulated on social media last week that Diamond Crystal salt, one of the most beloved products by professional chefs and home cooks, was going to be discontinued by their manufacturer, Cargill.

Per Eater, it all started when Samin Nosrat, of Nextflix’s cooking show Salt, Fat, Acid, Heat, posted a mysterious tweet with a vague caption: "Why, Diamond Crystal, why?" She followed up by sharing news that the salt, which is primarily used to finish food, had been discontinued, and she was rushing off to buy a few boxes before they were gone forever.

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While Nosrat said she was awaiting an official response, other Twitter users only added to the fire—including New York Times columnist Alison Roman, who shared a screenshot of an Amazon shopping cart pre-loaded with four three-pound boxes. "Honestly, can't be too careful," she wrote.

And other users kept the speculations going, like this Tweet, which claimed that Cargill had said they were “discontinuing distribution of that product and only selling it on their website for $53 per case of 12 boxes.”

But before you head to the nearest Whole Foods to stockpile your favorite finishing salts, you should know that Cargill actually took to Twitter to settle the rumors once and for all: their finishing salts are going nowhere.

Unfortunately, the damage has already been done. Amazon sellers have jacked up the prices on Diamond's products—like this 16-ounce container of Diamond Crystal's regular iodized salt, which is now priced at $27.50. Even the New York Times took time to clarify the news, reporting that the only difference will be container sizes and certain product features.

Cargill reached out to Eater to confirm that the most popular Diamond Crystal salt product, the 3-pound Kosher box, will still be produced.

"While we’ve changed some of our packaging and container sizes in the past year, we don’t have any plans to stop producing or distributing to our customers, including retailers who make the product available to consumers on store shelves," a Cargill representative said.


Diamond Crystal Kosher Salt – Full Flavor, No Additives and Less Sodium - Pure and Natural Since 1886 - 3 Pound Box

Diamond Crystal kosher salt is the only salt both recommended and used in my favorite cookbook, The Complete America's Test Kitchen TV Show Cookbook 2001 - 2019: Every Recipe from the Hit TV Show with Product Ratings and a Look Behind the Scenes. Using Diamond Crystal kosher salt makes the listed seasoning amounts in the cookbook’s recipes very exact. When I used Morton or Alessi kosher salt, I needed to reduce the amounts listed by thirty-three percent. When I used table salt, I needed to reduce the amounts listed by half.

Here’s how those salts measure up:
1 teaspoon table salt = 1½ teaspoons Morton kosher salt or Alessi coarse kosher salt = 2 teaspoons Diamond Crystal kosher salt (in the red box not finely cut)

The sodium content of Diamond Crystal Kosher Salt is ¼ teaspoon (0.7 grams) equals 280mg of Sodium.

When Publix stopped selling Diamond Crystal kosher salt, I purchased Alessi kosher salt and Morton kosher salt as a substitute. I ended up over salting the meals because I was accustomed to the taste and feel of cooking with Diamond Crystal kosher salt. As a result, I purchased this three pound box to refill my user-friendly leftover cylindrical shaker container that I bought previously at Publix.

Although I use Diamond Crystal kosher salt for almost all my seasoning needs, I still keep plenty of iodine-free table salt on hand for salting pasta water, brining beans, and baking. The table salt’s finer texture is better for those needs, and table salt is also cheaper to buy. For my homemade nutrient-rich bone broth, I use B01EX4UOWM Light Grey Celtic coarse sea salt, 1 lb. bag- Pack of 2 which is high in minerals that our body needs and is also Kosher Certified. Light Grey Celtic coarse sea salt is best dissolved in broths and soups because it is naturally too moist to evenly sprinkle as a finishing salt.

The only ingredient in Diamond Crystal kosher salt is salt. There are no anti-caking agents and no chemically-tasting iodine. As a result, Diamond Crystal kosher salt needs to be stored in a dry cabinet away from moisture. If sprinkling over steaming hot food, it is best to pour the salt into a measuring spoon and then sprinkle the salt over the steaming food because if you sprinkle directly from the container or shaker onto the steaming food, the salt will absorb moisture and cake/clump inside the container. I found this out the hard way.


Diamond Crystal Discontinued?

My grocery store stopped carrying it. I emailed them and got this reply:

. That is why, upon receipt of your message, I quickly inquired with our buyer for this category. ​

It sounds like the Diamond Crystal brand was discontinued by its vendor and unfortunately was not our choice. She's said that Morton makes both a 3lb and a 1lb coarse kosher salt in a canister, but they are out of stock for the next month or two (due to vendor supply issues). We do currently have a Badia item as a back-up it is a 38oz container and currently priced at $2.98/each.

Has any one else heard of this? If your grocery store carries it, stock up now.

Edit: I called Diamond Crystal. They said the 13 oz canister was discontinued, but the three pound box is still available but that most grocery stores won’t carry it. Good luck fam.


Not all salts are created equally

Have you ever used Kosher salt in a recipe and found the end result to be like a salt lick and you couldn’t imagine how on earth a recipe tester could have not noticed how horribly, horribly oversalted the dish would end up? Let me guess: you were using Morton Kosher Salt. Guess what the recipe tester was probably using? Diamond Kosher Salt. And I know what you’re thinking: Now you tell me!

Believe it or not, I only learned about this disparity weeks ago but I had suspected something was wonky for a while. I use Diamond Kosher Salt so I hadn’t run into the issue but I’ve often received comments that people found even a lightly-salted dish way over the top. In short, Morton and Diamond are made differently Morton salt presses salt granules into large flakes with rollers Diamond, through a patented process, stacks salt pyramids to form a large crystal — one is dense, the other is like a snowflake. One is intensely salty for its volume, the other has an expected level of saltiness.

So how to adjust for this in recipes where one is measuring salt by volume? A cup of Morton’s salt can weigh almost twice as much as a cup of Diamond’s salt, and therefore taste twice as salty. The intrepid Jill Santopietro at Chow.com came up with the following equation simply by weighing the salts:

1 teaspoon fine sea or table salt = roughly 1 1/4 teaspoons Morton’s kosher salt = roughly 1 3/4 teaspoons Diamond Crystal kosher salt

“Uh, Deb, are we supposed to memorize that?” Of course not. Basically, you can think of a teaspoon of fine sea salt, regular old table salt or Morton salt as just about equivalent in salty impact. If you’d like to use Diamond kosher salt instead of table or sea salt in a recipe, use double. [Updated to clarify]

“But aack, this stresses me out because how am I supposed to know what a recipe tester used?” Here’s my advice: Pretend they used Diamond salt. You can always increase the amount of salt later (and hey, isn’t “salting to taste” the best way to cook, anyway?) but good luck scrubbing it out.


Kosher Salt vs. Table Salt: What’s the Difference?

It’s probably happened to everyone: You’re trying out a new recipe, and you get to the step that instructs you to add salt, but you realize you don’t have kosher salt on hand, only regular table salt — or maybe vice versa. So you figure: “What’s the difference, anyway? Salt is salt, right?”

Well, yes and no. And if you substitute one for the other, you may end up with something that is either way too salty or bland as can be. Why?

Kosher salt “has much larger, much lighter, much flakier crystals,” Chef John explains in a new Food Wishes video on YouTube, “whereas the crystals for our fine table salt are much smaller and much more uniformly sized.”

Why does that make a difference? If a recipe calls for 1/4 cup of kosher table salt, that’s about 39 grams. If you substitute 1/4 cup of fine table salt for the kosher salt, as Chef John demonstrates, you’ll be adding about 76 grams of salt by weight — about twice what the recipe really calls for. That’s why — even though you measured correctly by volume — your soup tastes like the bottom of the ocean and raises your blood pressure 10 points with each bite.

While it doesn’t matter which kind of salt you choose when you’re salting food to taste (all salts basically taste the same), when it comes to recipes in which salt is added strictly by measurement, you want to make sure you pay attention to what kind of salt the recipe calls for, Chef John notes. Sound kosher?


Ina Garten Swears by These 3 Salts & Uses Them In Everything

I could spend hours counting all the reasons why I love Ina Garten but one of them is definitely her appreciation of good salt. Like Ina, I consider myself a salt enthusiast and firmly believe it is the single most important ingredient in any recipe. So I completely nerded out when Ina Garten gave the New York Times a tour of her kitchen and pantry and disclosed the three types of salt she always keeps in stock.

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First, is Diamond Crystal Kosher Salt which Ina uses most frequently in her recipes. &ldquoIt&rsquos different from other Kosher salts, some of them are much saltier,&rdquo Garten explains.

Diamond Kosher Salt

Next, Garten loves this French fleur de sel by Nature Sauvage.

Fleur de Sel

Garten uses this as a finishing salt and says it has a &ldquoslightly briney&rdquo flavor.

Lastly, (and my personal favorite) Garten uses Maldon Sea Salt flakes to finish dishes that can use a nice, crunchy piece of salt on top.

Maldon Sea Salt Flakes

&ldquoWhen I&rsquom doing a pastry crust, like a chicken pot pie or something, I&rsquoll brush it with eggwash and just sprinkle it with salt and pepper and that flaked salt just looks gorgeous and that crunchiness tastes great,&rdquo Garten says. This is also great for sprinkling on caramels or even chocolate chip cookies.


So what exactly is kosher salt?

Now you know why you can’t just substitute kosher salt in a recipe, let’s talk about what it actually is. Unlike the same suggests, Kosher salt isn’t about actually being Kosher (ie, blessed by a Rabbi and in accordance with the laws of Kashrut), but rather that it’s salt designed to be used for the koshering process. Kosher laws dictate the meat must be free from blood, so the larger grained salts were favored for drawing out any excess blood. Over the years, that style of salt has come to be generically referred to as Kosher Salt. All this confusion would be most easily fixed if it were simply referred to as “koshering salt”.

Pro tip – if you don’t live in an area where Kosher Salt is readily available, I would advise against randomly calling your local synagogue to ask where you can get some. It’s kinda like calling the Belgian embassy to find out where the waffles are at. Try ordering online instead.

And just to complicate things further, there’s a huge difference between the density of the two major brands of kosher salt, Morton and Diamond Crystal, so be sure to check the side of the box you purchase for full info.


Sea salt seasoning on the steak

So lastly, we have our sea salt steak. Let’s give that a shot. Again, we have a great color on that, another nice medium-rare steak. How do they look in comparison? Pretty close. Let’s see how this one tastes.

I’m getting a little bit more salt per bite here. Again, it’s really hard to draw any distinctions from any of the salts. I think that I noticed that in its pure form, the sea salt was maybe a little bit coarser than the Himalayan and the kosher. Maybe that’s adding some impact to the flavor per bite, but I have to say these all taste the same. They taste like they were all made with the exact same salt. I taste no difference at all.


Kosher Salt

Kosher salt, which is made from salt crystals and is not usually iodized, is the go-to salt of cooks and chefs everywhere. It has coarse grains, which make it easy to pick up with your fingers and evenly distribute on food. Diamond Crystal Kosher Salt is said to be less salty than another popular brand, Morton Kosher Salt, and the space between the grains makes it less likely to oversalt. But no matter which brand you choose, kosher salt is great for seasoning meat, pasta water, and any foods, really, plus baking. It's pure salt with no additives, and it's the one you should always have stocked in your pantry.


Where can I buy Diamond kosher salt in Austin?

This feels like a weird question but I've tried Costco, Whole Foods, Central Market, HEB. no dice.

I've also looked online but the listings all seem opportunistically price-gougy or the shipping is unreasonable. $29.99 to ship a 3lb box? No thanks.

Every cooking site and personality seems to swear by it, so if it's so great, why is it so hard to find?

with shipping it's $20. It's on Amazon for about $11.

(honestly, not worth the hype.)

I was also wondering if it was worth the hype.

I’m always able to get it at the south central market. I’m going there to pick up a few things later this morning, I can see if they have it and update this comment.

They don't anymore. I went to both locations right before Christmas and no dice. An employee at the north location specifically told me they don't carry it anymore

$11 on Amazon. Ship to whole foods.

I think it’s regional. In NYC you can get both here it’s only Morton’s. Once you learn how to use Morton’s, it’s saltier by volume, it doesn’t make a huge difference. If I could I’d still use Diamond but it’s not worth ordering online.

Central Market off of Westgate used to carry it, but didn't see it last time I bought salt. To be honest, I tried it out when they were out of Morton's and didn't understand the hype.

I’ve bought it at Costco (Arbor Trails) before. But if they’ve stopped selling it then I’m not sure outside of Amazon. Though I agree with others that the difference between it and Morton’s isn’t significant enough to go out of your way.

Buying salt at Costco is so hardcore, unless you’re a restaurateur.

TIL that rinky dink area has a name. Arbor Trails. Huh.

It's not even close to being similar to Morton's

HEB's store brand kosher salt is pretty similar diamond crystal. Morton's is a bit finer and packs tighter, so measuring by volume will yield more salt with Morton's than with diamond crystal. Obviously table salt packs even tighter. If you're lucky enough to have a proper recipe that specifies ingredients by weight then it doesn't much matter which you use.

The only time it really matters a lot is if you're trying to plate and finish a dish and you want the salt to be visible on the surface of the food. For that you really want a big, flakey salt like sea salt. It still tastes the same but it's more visually interesting.


Watch the video: What Is Kosher Food And How Is It Made?


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