– 2 teaspoon salt

Salt is a mineral compound composed primarily of sodium chloride (NaCl), formed through the evaporation of seawater or the mining of halite deposits. It exists in multiple forms—sea salt, kosher salt, table salt, and specialized varieties like Himalayan pink salt—which vary in crystal structure, mineral content, and processing methods. Table salt is typically refined and iodized, while sea salt retains trace minerals from its source water, and kosher salt features larger, irregular crystals that make it easier to handle with fingers.

Salt's flavor is distinctly salty with subtle mineral undertones that vary by source. It dissolves readily in water and is the primary seasoning agent in nearly all culinary traditions worldwide.

Salt is the fundamental seasoning used to enhance and balance flavors in all savory cooking. It functions as a flavor amplifier by suppressing bitter notes and rounding out overall taste perception. In addition to seasoning finished dishes, salt is used in brining and curing for food preservation, in bread dough for structure and fermentation control, and in pasta water to season pasta internally. Different salt forms serve specific purposes: kosher salt is preferred for dry brining and rubs due to its crystal size, while fine table salt dissolves quickly in sauces and dressings. Sea salt is valued in finishing applications where mineral complexity is appreciated.