Monday, May 23, 2022
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The Pinch-By-Pinch Killer

The more salt we eat, the more we crave it. This vicious cycle is the chief cause of hypertension and cardiovascular disease.

The Pinch-By-Pinch Killer
The Pinch-By-Pinch Killer The Pinch-By-Pinch Killer

Spanish gourmet chef Ferran Adria, who revolutionised haute cuisine with the iconic El Bulli restaurant, once said, “Salt is the only product that transforms gastronomy.” In Tamil, there’s a proverb ‘uppilla pandam kuppayile’, meaning, ‘a dish without salt is rubbish’. As all seasoned cooks know, sodium chloride, or common salt, skews overall flavour. This is why coffee aficionados add an undetectable pinch to their grounds before brewing. Salt makes food sharper, suppressing bitterness, enhancing sweet and savoury, turning up the volume on aromas. Indians are addicted to it: we keep mixing shovelfuls of it in our chutneys, pickles, papads, churans, juices, instant noodles, pastas, biscuits, ready-to-eat cereals, bottled ketchups....

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