Archive for October 15th, 2009
Salt is the only mineral that’s fit for human consumption; unlike other food flavor additives, it is mined from deep in the ground and not grown on farms. Still, most people treat the substance like just another spice. Like pepper, it’s a mainstay on dining room tables and kitchen counters across the Western world. When salt is tasted on its own, it seems overpowering and frankly a bit too “salty.” What makes it such a great complement to most savory dishes?
The human propensity for salt most likely derives from two sources. First, our bodies require a certain amount of sodium to carry out essential functions. Second, salt operates as a natural preservative by forestalling the growth of mold and bacteria on food. Over the course of our evolution, we undoubtedly recognized the mineral’s critical benefits and developed a taste for it.
Most cooks – both amateur and professional – would agree that salt adds a whole new element of flavor to foods that would otherwise seem bland and incomplete. Imagine a broth or sauce lacking in saltiness; there’s not much chance it would be a memorable one. Some rebels even turn a salt mill over their ice cream to create a sweet-and-salty contrast that shocks and delights the palate.