Why does salt make such a big difference in recipes or adding it to food? Adding a little makes such a big difference. Why?

Question

Edit: Thank you everyone for your responses! I’ve learned so much reading through them and I’m happy to have sparked an engaging discussion!

In: 7186

Answer 1

I was in a French cooking class at a community college in Sonoma County in the 80s.

We made a tomato sauce (like a salsa) and then we were told to ad 1/2 tsp of salt, mix, taste, repeat.

At one point, the flavors all bloomed. It was amazing.

It is like there is a knee in the curve, you reach it, and a little salt makes all the flavors bloom.

You go beyond it, and there is too much salt.