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!

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Answer 1

A chef explained in a culinary bootcamp (look up Jacob Burton on youtube) that your saliva contains a certain level of salt. If your food contains a lower salt content, it will taste bland. If it contains a much higher concentration, it’ll be overly salty. But if you match the concentration (forgot the actual number), it will enhance the other flavors.