Morton Salt: "When It Rains It Pours" — the unbeatable American salt since 1848!

The story of Joy Morton and the revolution of salt that pours in all weather

The story begins in 1848 in Chicago with Alonzo Richmond, who distributed salt from the Onondaga mines to the American Midwest. In 1880, a 24-year-old man named Joy Morton joined the company and gradually took control. In 1889, he renamed it after himself — Morton Salt. But the real turning point came in 1911: Joy Morton solved one of the era's most frustrating problems — salt clumping in humid weather. By adding magnesium carbonate as an anti-caking agent and creating an airtight cylindrical packaging, he created the first salt that pours freely even in the rain. That's the origin of the legendary slogan: "When It Rains It Pours"!

In 1914, the advertising agency N.W. Ayer created the Morton Salt Girl — a little girl in a yellow raincoat walking through a downpour holding an umbrella and an open bag of salt. The image is perfect: the salt pours even in the rain. Since 1914, the Morton Salt Girl has been redrawn six times, each time more modern, but always recognizable. She's today one of the longest-lasting mascots in the history of American packaging!

What is Kosher Salt — and why do Americans use it?

Kosher Salt is a question that comes up often when cooking American recipes. It's not kosher salt in the religious sense — it's a salt with large, flat crystals historically used in the kashering process (preparing meat according to kosher rules). But American cooks use it for a very practical reason: its flat crystals dissolve more evenly, its flakes crush easily between the fingers for precise seasoning, and it doesn't have the iodized taste of classic table salt.

The difference with European fine salt is real: Morton Coarse Kosher Salt has larger, flatter crystals, which gives it a different texture in the hand and different behavior in cooking. That's why all American recipes specify "Kosher salt" and not "table salt" — the quantities aren't the same!

How to use Morton Coarse Kosher Salt?

Hand seasoning: the American chefs' method! Take a pinch of Kosher Salt between your fingers and crumble it over your dish from a height of 30cm. The flat crystals spread evenly and you perfectly control the amount. Much more precise than fine salt that falls all at once!

American steak: salt both sides generously with Kosher Salt at least 45 minutes before cooking (or up to 24h in the fridge). The crystals absorb then redistribute the salt into the meat — result: a perfectly seasoned steak with a spectacular caramelized crust.

Pasta and vegetables: American pasta cooking water should be "as salty as the sea" — that's the classic phrase. Add Kosher Salt generously to the water — the crystals dissolve perfectly.

Brine: Kosher Salt is the reference salt for American brines — brining chicken for fried chicken, turkey for Thanksgiving, vegetables for pickles. The flat crystals dissolve ideally in cold water.

Finishing: sprinkle a few Kosher Salt crystals over a salted-butter caramel, a chocolate brownie or fries — the sweet-and-salty contrast is spectacular!

The Morton Salt range

Beyond the Coarse Kosher Salt available at MYAM, Morton Salt offers a complete range: Morton Iodized Salt (the iodized table salt in the cylindrical blue container — the 1911 original), Morton Sea Salt, Morton Pink Himalayan Salt, Morton Canning & Pickling Salt (for preserves and pickles), and Morton Non-Iodized Salt. Each format has its specific uses in American cooking!

Where to buy Morton Salt in Europe?

Morton Coarse Kosher Salt is impossible to find in regular European stores. My American Market, the No.1 online American grocery store, imports it to you straight from the States. Express delivery!

Into American spices and condiments? Check out Badia Spices, Dash and Slap Ya Mama in our shop too!