Salt
Sodium chloride (NaCl)
ProcessedEssence
The mineral that makes food taste like itself. Without salt, flavors are muted, flat, lifeless. With it, every other ingredient becomes more fully what it already is.
Nutrition Facts per 100g (standard reference)
Source: USDA FoodData Central (approximate per 100g)
History & Origin
Varieties
Kosher Salt
Cooking — easy to pinch, consistent
Sea Salt
Finishing — mineral complexity
Himalayan Pink Salt
Presentation — mild flavor
Fleur de Sel
Finishing — delicate, moist crystals
Table Salt
Baking — fine, precise measurement
Cooking Methods
Season During Cooking
Add gradually throughout, not just at the end
ThroughoutFinishing Salt
Flaky salt added just before serving for texture and burst
At serviceDry Brine
Salt meat 24h ahead for deep seasoning and tender texture
24 hoursWhere It's Used
Used across 21+ cuisines worldwide
Recipes Using Salt
Gpio
Armenian
A Kyaw
Myanmar
Aaruul
Mongolian
Ab Doogh Khiar
Iranian/Persian
Abacha
Nigerian
Ablo
Beninese
Ablo
Togolese
Abobo
Togolese
Aborrajados
Colombian
Acarajé
Brazilian
Accra
Saint Lucian
Accra Banana
Cameroonian
Accra and Float
Trinidadian
Achar
Nepali
Achar Gosht
Pakistani
Achard de Légumes
Malagasy
Achards de Legumes
Comorian
Achards de Legumes
Mauritian
Achichuk
Uzbek
Achu Soup
Cameroonian
Ackee and Saltfish
Jamaican
Adana Kebabı
Turkish
Ades
Eritrean
Adjagbede
Beninese