What does salt and pepper do? Salt and pepper are thrown into almost every recipe with the cursory ‘season to taste’ kind of instruction. Do you know what that means? It’s a very unclear instruction that has often surprised me and so, to provide some clarity, I’ve done an explainer of salt and pepper, what they bring to the table and how we should use them
Importance of Salt in Cooking:
Salt plays a vital part in recipes because it chemically amplifies the natural flavour of other ingredients. Use it to naturally balance the sweetness, acidity and bitterness of other ingredients.
Salt also acts as a texture enhancer for many ingredients. It will alter the protein structures that help provide the flavours and textures we desire. It will both tenderise meat and add crispness to baked goods.
Historically, salt has been used as a preservative using its ability to draw moisture out of foodstuffs. It remains an essential ingredient for curing and brining a wide variety of dishes.
Importance of Pepper in Cooking:
The strength of pepper lies more in its flavouring abilities than anything else. Pepper will add depth and complexity to dishes and its aromatic qualities can provide either a subtle heat or a bold kick.
Pepper is very useful in complementing other flavours, it will enhance the taste of savoury dishes, meats and vegetables. It is very effective at balancing sweetness and will add a contrast to rich or creamy dishes.
As a side benefit, pepper can be good for your health. It contains pepperine which helps with digestion and the absorption of nutrients. It will also serve as a rich source of antioxidants and potential anti-inflammatory properties.
How Salt Works
So how does salt actually work? When it comes to sweetness, salt can suppress its perception by blocking taste receptors on the tongue. This will stop the sugar molecules from being detected so strongly. This can help prevent flavours from becoming overly cloying and allows other taste elements of the dish to shine.
When it comes to acidity, salt helps to mellow and balance sharpness of acidic ingredients by counteracting their sourness. It can also enhance the perceived acidity of different ingredients by amplifying their tartness. This can lead to a more well-rounded flavour profile.
Salt can also help with bitterness, it can mask bitter flavours by competing with the bitter compounds for the taste receptors on the tongue. This mini battle reduces the perception of bitterness and makes the overall taste more palatable.
Salt can intensify the flavour of many different ingredients by using the fabulously named process called osmosis. Salt draws out moisture from ingredients by using osmosis and thus concentrates the natural flavours and makes them more pronounced.
As briefly mentioned earlier, salt interacts with the taste receptors on the tongue and in doing so, also enhances the perception of flavours already existing in that ingredient.
Salt also interacts with these taste receptors to enhance the umami flavours present in your dish. By balancing sweetness, acidity and bitterness, salt can create that balance of flavours that lets the individual ingredients shine
How Pepper Works
Pepper contains many volatile aromatic compounds that can release complex flavours and fragrances when crushed, ground or heated. These compounds contribute to the aroma of a dish and enhances its multi-sensory appeal
Peppers distinctive pungent taste stimulates the taste buds giving a bold and assertive element to dishes. The strength of this can range from mild to intense depending on the type and amount of pepper used
In more savoury dishes pepper can help to balance the sweetness and richness by providing a contrasting sharpness or heat. This can prevent the dish from becoming overly sweet or can create a more dynamic flavour profile
Certain foods will have their flavour accentuated by the addition of pepper. The right pepper in the right dish can add a subtle depth and complexity
You can use pepper at different stages of cooking to different effects. Layering your seasoning is always a thing to consider. Adding pepper early can infuse flavour throughout the dish during the cooking process. Conversely, adding freshly ground pepper to a finished dish can add a burst of aromatic intensity. think of the waiter with the pepper pot in an Italian restaurant
Types of Salt:
Recipes mention many different types of salt and it can be confusing as to which to use. Here I’ll give you a list of the most common variants with some of their properties and uses:
Table Salt
This is the most common type of salt. It is recognisable by its small, uniform crystals. Use this most commonly for general cooking and seasoning and is very available and affordable. It’s very suitable for both baking and cooking and its small grains allow for very precise measurement
Kosher salt
This is coarse salt and has a flaky texture. It’s ideal for koshering meats and for general cooking and seasoning. It is easier to pinch and control this course salt and so is often used by chefs for ease of seasoning
Sea salt
This is harvested from evaporating seawater and comes in many crystal sizes. It will add its own unique taste of the sea to dishes and will differ in taste and strength depending on its origin. It is commonly used as a finishing salt for both its texture, flavour and visual appeal.
Himalayan pink salt
This salt is mined from ancient sea beds that now lie in the Himalayan mountains. It owes its pink colour to the trace minerals contained within. It has a mild nuanced flavour and is often used for visual effect when finishing dishes. This vibrant pink salt is also often seen in pepper grinders because of its distinctive decorative appearance
Flavoured salt
(ie garlic salt or truffle salt): This is regular salt as above but infused with various flavourings. I myself make rosemary salt by drying the herb that grows in my garden, chopping it finely and storing in an airtight container with salt. This is a beautiful way to season my joints of lamb
Fleur de Sel
This is French for flower of salt and is hand harvested from salt pans. It is delicate and light with a flaky texture and subtle flavour. Again, use this as a finishing salt because of its delicate crunch and attractive appearance
Types of Pepper:
Black Pepper
This is the most widely used type of pepper and is harvested from the berries of the Piper nigrum plant. These berries are harvested by hand, briefly boiled, dried in the sun and then ground into a fine powder. It offers a pungent spicy flavour with earthy undertones
White Pepper
This is made from the ripened berries of the Piper Nigrum plant but with the outside skin removed. Once dried and ground they give a milder flavour than black pepper. As well as being milder in flavour, use white pepper in lighter coloured dishes such as cream sauces where the appearance of black specs may be less desirable. It also pairs well with many seafood dishes
Green Pepper
Made in a similar way to black pepper, but this time the green peppercorns are not fully dried. This results in a fresher more herbal, floral aroma and gives off a much less pungent heat
Pink Pepper
Not strictly a true pepper but rather the dried berries of the Brazilian pepper tree. It offers a mild fruity flavour with subtle floral notes and even a hint of sweetness. Use it as a decorative finishing touch for salads and sea foods and it’s colourful appearance provides a dash of flare
Sichuan Pepper
We get this from the prickly ash tree rather than the Pippa nigram plant and it delivers a unique flavour with citrusy floral notes. Rather than the traditional heat of pepper, sichuan has a mildly numbing sensation in the mouth. This is much more pleasant than it might sound and it is very widely used in Asian cuisine to add complexity and uniqueness to a dish
Hints and Tips:
Season throughout the cooking process: add seasoning gradually at different stages to improve the final flavour. For instance, when making a stew, you might add salt to the onions at the start to help them soften whereas salt added later will help bring out the flavours of the other ingredients.
Taste as you go: regularly taste your food as you cook it and adjust accordingly. Remember, as with all things it’s easier to add more seasoning than to take away
Enhance natural flavours: use salt to intensify particular ingredients for instance a sprinkle of salt on a freshly sliced tomato will bring out the natural sweetness in a salad
Balancing sweetness and acidity: Balance the sweetness of desserts or the acidity of tomatoes with a small pinch of salt. Harmonise flavours and prevent one ingredient from dominating
Tenderise meats: you can tenderise tough cuts of meat by, for example, sprinkling salt generously on the surface and allowing it to rest a while before cooking. This process will help break down proteins and result in a more tender and flavourful meat
Crisp up vegetables: toss vegetables like Brussels Sprouts with a little salt before cooking to draw out excess water and achieve a crispier exterior in the final product
Balance bitterness: mask or mitigate bitter flavours with a simple pinch of salt. balancing this bitterness will create a more pleasing flavour profile
Brian and cure: in this technique use salt to brine or cure solutions to impart flavour and moisture to meats, poultry and fish.
Revitalise leftovers: When reheating leftovers sprinkle a touch of salt on the dish to refresh the flavours and prevent them from tasting dull or flat
Experiment with Different Types of Salt: Try different types of salt in different dishes or discover the variations of flavour that can be provided by different kinds of salt. For example, finish a piece of steak with a sprinkle of flaky sea salt for added texture, flavour complexity and aesthetic appearance
Use freshly ground pepper: this is something we often see in recipes but grinding just before using will maximise the flavour and aroma. The freshly ground pepper retains the volatile oils that give pepper its vibrancy.
Balance flavours in sauces: A dash of pepper can balance a sauce and give it depth and subtle heat. It can cut through the richness of a creamy sauce or make a gravy taste more velvety
Enhance meats and poultry: Add pepper to marinades, dry rubs and seasoning blends as part of building up layers of flavour
Elevate salads and dressing: add freshly ground pepper to salads and dressings to provide a subtle kick and to brighten those flavours. Pepper can help with a wide range of dishes from tangy vinaigrettes through creamy dressings and to fresh greens, balancing and adding its unique characteristics to the overall dish
Experiment with different varieties of pepper: explore as you go and try black, white, green or pink peppers with different dishes to try new subtle variations
Pair with sweet and spicy flavours: so versatile, pepper can help balance both sweet and spicy flavours. Its subtle heat can complement the sweetness of fruits such as strawberries and add an extra layer to a honey glaze just as well as it can add depth to spicy curries and chilli recipes
Infuse oils and vinegars: flavoured oils and vinegars are so simple to make. Add whole peppercorns to olive oil and let them steep for a few days to give off their aromatic essence. You can then use these oils in a variety of marinades and dips
High quality ingredients: as with all foods, the quality and freshness of spices can vary widely. Buy the best quality spices you can for best results
Acidic taste: if your dish is too sharp, a little salt will reduce the acidity and produce a more rounded flavour
Season from a height: Hold your hand at a height above the dish when seasoning with salt and pepper. This allows for a more even distribution as the seasonings fall gently over the food.
Sprinkle and Toss: Sprinkle salt and pepper evenly over the surface of the food whilst tossing or stirring to distribute them uniformly. This will incorporate the seasonings throughout the dish.
Adjust for different ingredients: each ingredient you use has varying levels of saltiness or spice. Be mindful of this and adjust your seasoning accordingly. For example, you wouldn’t add as much salt to a dish containing samphire as the dish would become too salty very quickly
So Now You Know!
So as you can see, the old phrase ‘season to taste’ has a little bit more to it than we might first think. As with other aspects of cooking, small changes can have a big impact on your final dishes. Through all aspects of cooking, we try to live and learn by experience and through the help of others and the seasoning of your food is no different.
It is generally true that you should use salt to enhance the flavour of individual ingredients in your dish while pepper is generally used to add an additional flavour
As we’ve discussed, salt works to amplify the intensity of the existing flavours by interacting with the taste receptors on your tongue. It can bring out that flavour, balance, acidity and round out sharper flavours. It can play its part in suppressing the bitterness of certain ingredients making the final dish taste more harmonious
Pepper, on the other hand, adds its own distinct flavour to dishes. Depending on your choice of pepper, you can add different characteristics to a dish. Some will supply heat, some spice, some complexity or a delicious aroma. Consider your dish, consider the flavour profile you want and choose your pepper accordingly
Seasoning to taste is an important technique in cooking that allows for personal preference and variation in ingredients. To achieve the desired results, taste the dish as you go, use high-quality ingredients, and use the right type of seasoning. Start with smaller amounts of seasoning and adjust as needed, being mindful of the other ingredients in the dish. Be brave, experiment and with practice, you’ll be able to season dishes to perfection every time. Go for it!
