Salty

In many ways, I consider this the most significant taste element. Salt is the catalyst that lets you taste everything else (when recipes say “Salt to taste,” this is what they mean). Of course you can oversalt something, and that can be a downer (but definitely an upper when it comes to your blood pressure)—which makes me want to get back on that soapbox of mine, preaching the virtues of balance in the world of Indian curries. Two main ingredients in Indian curries bring forth the salty taste: salt and black salt.