black salt

The mineral sodium chloride (NaCl), the single most important culinary seasoning — amplifier of sweetness, suppressor of bitterness, enabler of fermentation, and the substance without which most cooking falls flat. Form matters: table salt dissolves fast for baking; kosher has large flakes that coat meats evenly; fleur de sel and Maldon finish with crunch and bright brine. Salt early in cooking for penetration, at the end for texture; sprinkle deliberately rather than reflexively.