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

Is there like a salt equivalent for scents?

Answer 2

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.

Answer 3

I tried asking this question on here a year or so ago, and the mods took it down because it’s asked too frequently. This is now the 3rd time since then that I’ve seen this question go to the front page. sadge