Salt : Just a Pinch!

How does salt enhance the flavor?

Salt, or sodium chloride (NaCl), does more than add a salty flavor—it’s crucial in enhancing and balancing tastes. Adding salt to your food doesn’t just make it salty; it actually amplifies the other flavors. Sodium ions from salt interact with your taste buds, boosting sweetness, reducing bitterness, and intensifying savory (umami) flavors. Imagine your favorite chocolate or a savory stew—they taste even better with that little pinch of salt!

Use of salt decreases water activity, which can lead to an effective increase in the concentration of flavors and improve the volatility of flavor components. Higher volatility of flavor components improves the aroma of food and contributes greatly to flavor.

That is why salt is used as a universal flavour improver because at low concentrations it will reduce bitterness, but increase sweet, sour and umami, which is desirable for sweet recipes. But at higher concentrations it suppresses sweetness and enhances umami, which is good for savoury things. 

So, the reason food no longer tastes bland or bitter when we add salt is because sodium ions bond to the salt receptors on the tongue, inhibiting our perception of bitterness to balance flavors.

Other uses of salt in culinary

Salt is not just a seasoning used for enhancing the flavor of food, it has various other applications which helps us tremendously, so we’ve listed some of them down for you!

Preservative

Salt acts as a preservative by altering the availability of water in foods, thereby depriving microbes from using available water as a nutrient. The growth of pathogens and spoilage organisms is impeded when salt is present.

In fact, food preservation by salt is one of the foundations of our civilization, as Man was freed from a seasonal dependence on food and could store food reserves for winter during the summer.

Adding salt to food triggers a process of osmosis, which causes water to flow from an environment with a low salt concentration to one with a higher concentration. In this way, salt removes water from food, inhibiting the growth of micro-organisms. These micro-organisms that cause food to rot and produce toxins that affect our health, do not survive under a high osmotic pressure, i.e., where water is taken from them by osmosis.

Texture Enhancer

When making yeast breads, the amount of salt greatly affects the final texture of the bread. Salt alters the structure of proteins and the interaction of proteins with other components (e.g. water, fat, proteins), which impacts the texture of foods. If the proper amount of salt is added, Cheeses can have more body, meats can be more juicy, and breads can be more firm, and fruits and veggies, such as cucumber become more crunchy, as salt drains all the water out.

Flavor Enhancer

People often desire that foods have a “salty” flavor – but salt can also enhance other flavors, such as savory notes. It balances sweetness and helps suppress other flavors, such as bitterness.

Nutrient Source 

Salt contains the element sodium, which is an essential nutrient needed by the body in small amounts.

Binder

When salt is added to processed meats, it restructures the proteins, which then act as a binding and emulsifying agent. The new protein structure helps to hold the product together and helps to prevent moisture and fat loss. Some examples would be ham and bacon.

Different types of salt

Even though the most common form of salt used is table salt, there are many varieties, some of which affect food differently. So here’s a short list to help you better judge which type pf salt to use!

Table Salt

Table salt is the most common type of salt for cooking. Most people think of it as the default salt. However, table salt is a less natural variety of salt. It is processed and lacks minerals. It also contains iodine and anticaking agents. Table salt comes from mining salt deposits. In other words, it is not as rich in minerals as different types of salt for cooking. It is a great choice for seasoning, cooking, and baking.

Kosher Salt

Kosher salt is a type of coarse-grained salt that is less refined. It is almost pure sodium chloride and is not ionized. Because of its large grains, kosher salt is good for seasoning meats, poultry, salads and more!

BUT keep in mind that kosher salt is not good for baking. This salt comes from rock salt deposits. It’s harvested in many different countries around the world.

Sea Salt

Sea salt is harvested by evaporating seawater. Generally, it is less processed than table salt, and it may keep its traces of minerals. This salt is good for “finishing” or sprinkling because of its irregular flakes. It provides a good contrast to the dish you’re making.

Flake Salt

Flake salt is a type of salt for cooking that is a very common seasoning for many dishes. To make flake salt, the salter grinds salt crystals into smaller pieces and then it is flaked.  This process can be very simple or very complex, depending on the manufacturer. You can use this salt in a variety of ways, including koshering meat or adding crunchiness to food.

Pink Salt

Pink salt comes from rock crystals of salt that are extracted from areas close to the Himalayas. It is composed mainly of sodium and other trace elements, including iron and zinc. Additionally, pink salt can be a valuable addition to any meal kit. It provides greater appeal due to its pink color and a saltier taste compared to table salt.

This salt is great for any recipe that calls for a small amount of salt. You can use it in sauces, marinades, or as a decorative addition. Due to its specific characteristics and ease of use, it is considered one of the best salts for cooking.

Black Salt

Black salt is also referred to as Kala Namak salt. This is a type of rock salt that comes from volcanic rock from the Himalayas, usually Pakistan. This salt is rich in iron, magnesium, and calcium, as well as a few other trace elements. 

Black salt has a very pungent odor and flavor and is therefore used in small quantities. This salt is a great flavor enhancer. It’s best used in dishes that have a strong flavor and aroma, such as curry, spicy dishes, pickles, and salads.

There are also many more different types of salt which have different purposes in the culinary experience, which would extend the list by miles! We hope this short list presented introduces you to new types of salt.