In Salts, a Pinch of Bali or a Dash of Spain
These days, salts come from all over the world, in many hues and crystal forms and textures. But can you taste the difference? Harold Namak of the New York Times explores that question in his latest column of “The Curious Cook.” He explains that salt is the rare ingredient that can enhance the flavor of pretty much any food it’s sprinkled on. Sensory scientists have found that beyond supplying its own taste, salt in small amounts enhances our perception of sweetness and sourness while suppressing bitterness, a talent that helps balance the flavor of everything from brussels sprouts and grapefruit to caramel and chocolate and coffee. It brings out the flavor of food by helping expel its volatile molecules, so there’s more aroma to fill our noses.