Salt

Salt, sodium chloride, is the most fundamental seasoning and preservative in food. It enhances flavour, controls fermentation and microbial growth, strengthens gluten in bread, and preserves meats, fish, and vegetables by lowering water activity. Several forms exist, including mined rock salt, evaporated sea salt, and refined table salt, sometimes with anti-caking agents or added iodine. While essential in small amounts, high intake is linked to hypertension, driving industry efforts to reduce sodium. From curing to baking to finishing, salt remains the single most versatile ingredient in food processing.