Why sugar and salt in America is less strong than Europe?

Question

When i was in California, to make same spaghetti, had to add at least 6 times the dosage i commonly use in Italy. Same for sugar..

Answer 1

It seems to be a US trend generally to have their flvours weak. USA coffee is always hopelessly weak, and their pickled chillies are tasteless.

Presumably it's a national preference.

Answer 2

Perhaps you are used to using sea salt for recipes. And the sugar may be from a different source than you are used to. Or maybe the foods in the US are so laced with salts and sugars that your taste buds got overloaded and used to the higher levels of those seasonings.

Answer 3

I don't know about the sugar, but perhaps in Europe you're used to sea salt and we don't always use that here. It reall depends on the brand of sugar/salt.

Answer 4

salt and sugar are naturally occurring crystalline structures. I don't see how their strengths could be altered unless maybe it's sea salt and table salt being compared, there is a slight difference. Water differences may have also contributed to this.

Answer 5

I think alot has to do with the types....sea salt & fresh cracked pepper have stronger, more pleasing flavors.....as far as I know, most Euro cooking utilizes fresher spices....I won't touch Iodized salt anymore...too chemically tasting!

Answer 6

I live in both Europe and America and have never noticed a difference.

Answer 7

Sodium chloride is sodium chloride, wherever you go. Sucrose is sucrose, ditto. If you measure your seasonings in "dosages" maybe the problem lies elsewhere...

Answer 8

lay off the ....."icing sugar " my friend and let your taste buds recover.