What’s the point in adding only a pinch of salt to certain recipes? Specifically desserts.
In: 5
You’ve heard of the term “umami” right? The 5th major taste. So in short it’s similar to what you call “richness”, and there are a lot of ingredients that can help with enhancing this. One of the very known ones is msg, as well as bouillon powders. The extra sodium from what i know really helps add that richness, and salt does the same. This is why broth will taste like water until you add salt to it, and little goes a long way with salt (especially for sweets). Even when sprinkling a bit on top of pancakes makes it taste miles better with that sparkle from the salt.
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