Culinary uses of salt

Salt is a fundamental ingredient in cooking, enhancing flavor by balancing sweetness, bitterness, and acidity. It helps to season and bring out the natural tastes of ingredients, making dishes more flavorful. Additionally, salt functions as a preservative, preventing bacterial growth in foods like cured meats and pickles. It also influences the texture of baked goods, strengthening gluten in bread and tenderizing meat during brining. Finally, salt can be used in boiling water to improve cooking efficiency and ensure even heat distribution. Overall, salt is essential for flavor development, preservation, and texture in culinary applications.