Why do we mask the flavor of food with salt?

Answer 1

Salt, when used properly in cooking/baking is an essential to bring out the flavors of food. It enhances the natural flavors of food as well as providing balance to sweet or acidic tastes.

Its the over use of salt post-preparation that alters the taste of the food and "masks" it, as you put it. My assumption is that is the result of two things: one, being our natural affinity for salt as it is one of the taste pannels on our tongue, the other being that many people have not experienced properly seasoned food, and therefore think saltly flavors to be "good".

Answer 2

Hans,

Some of what you say is correct, but you are SO wrong about the really important facts. The body DOES need salt, and more especially in warm climates and/or by people who do physical work (with their bodies, not using machines).

Do you really think salt was just a status symbol and has had no purpose other than to enhance the flavor and sweetness of food? This made it so important that Roman soldiers demanded a portion of their wages in salt? That Britain partially kept control of the country of India by controlling individuals' access to salt? That sport drinks today, such as Gatorade, add copious amounts of salt to their mixtures?

Many processes in the body, especially in the brain, nervous system, and muscles, require salt to function.

Answer 3

Dried nori sheets like used for sushi rolls, has a strong taste and isnt good for soups. Dried seaweed in tiny little curls that expand into larger pieces of seaweed once put into soup, shouldnt be so overpowering. Are you using the right type? Rather than mask the flavor, how about train yourself to develop a taste for it? You can make a simple dashi soup, add white sesame seeds, a little salt, and a few pieces of the curly dried seaweed. Increase the amount of seaweed next time. As for eating the nori sheets with rice or on a salad, I prefer Korean variety which has a little salt on top. Grab a small sheet with a bite of rice or bite of kimchi.

Answer 4

It is showing-off !!! and here is the story!!

During the dark ages in Europe, edible salt used to be priced as gold, and using it in cooking was a sign of wealth. but it was and is never necessary for our food. Yes, it does enhance the taste of some ingrediantes. But what is the definition of enhancment? it is our perception.

Maybe you know that till this day, indians use gold and silver leaves to decorate their food, and yes they eat it. Which is again not good for anything other than showing off. Same way as it was with salt hundreds of years ago. Unfortunatly, salt became cheeper by time that more and more people offorded to use it and show-off with it until no one could imagine the taste of food without it!! But the good thing is that till this day no one is asking the question, why do we mask the flavor of our food with GOLD ?

Bon Apetit.

Answer 5

When used properly salt can enhance the flavor of foods by bringing out the undertones.

Answer 6

well I taste the food first before I add salt, and most of the time I do not add salt, I like to use less salt and most of the foods have some salt in them already.

Answer 7

It is hidden in all food whether you add it or not. The human needs 2300 mg salt daily. You'd be suprised what is on the nutritional charts. Read the campbell soup label or any lunch meat label....manufacturer's add it as a preservative...take the fat content out and add salt....check your low fat milks!
You'll be AMAZED!

Answer 8

it's not to flavor the food.........it's because some foods are very bland without it and salt enhances that flavor

Answer 9

its not masking the flavor it enhances the flavor