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

Salt is sodium chloride. Saliva is 0.5% salt. Anything that you eat must be greater then 0.5% salt to be tasted. Furthermore most taste buds are sodium voltage gated receptors. Providing adequate sodium allows for optimum taste sensing ability.