Salt And Black Pepper
tspSalt and black pepper are the foundational seasonings in global cuisine, providing essential flavor enhancement. Salt enhances existing flavors and balances sweetness, while black pepper contributes pungency, heat, and complexity. They are used in virtually every style of cooking to season dishes at every stage of preparation.
History
Salt has been a valuable commodity throughout history, used for preservation and flavor. Black pepper, originating in South Asia, was a crucial spice in ancient trade routes, prized for its ability to enhance the flavor of food. Its high value has, in the past, led to it being used as currency.
Common Uses
- Seasoning meats before cooking (roasting, grilling, frying)
- Flavoring vegetables (roasting, sautéing, steaming)
- Adding to soups and stews for depth of flavor
- Enhancing sauces and dressings (vinaigrettes, gravies, creamy sauces)
- Sprinkling over finished dishes for a final touch of flavor and texture
- Used in baking to enhance savory and sweet flavors. Added to bread doughs, cookies and cakes for complexity
Storage Tips
Store salt and black pepper in airtight containers in a cool, dark, and dry place. Salt absorbs moisture, so avoid humidity. Black pepper loses flavor over time, so store whole peppercorns and grind them fresh for best results. Salt has an indefinite shelf life, while black pepper can last up to 3 years.
Nutrition Facts (per 100g)
Common Substitutes
- For salt: Sea salt, kosher salt, garlic salt (use sparingly due to added garlic)
- For black pepper: White pepper (milder), Sichuan peppercorns (citrusy and numbing), a pinch of cayenne pepper (for heat, not the flavor)
- For both: Seasoning blends such as Herbes de Provence or Cajun spice, adjusting other seasonings as needed