Wondering what to do with salt and black pepper? This guide covers how to pick it, cook it, store it, and swap it, plus 3,483 recipes to put it to work.

What is salt and black pepper?

Salt is not just sodium chloride. It is a mineral that enhances flavor, controls fermentation, and changes texture. In cooking, it is not a seasoning you add at the end. It is a tool you use from the start.

The type of salt matters. Table salt is finely ground and often contains anti-caking agents. It is dense. A teaspoon weighs more than a teaspoon of kosher salt. Use it only for baking or when a recipe specifies it.

Kosher salt is coarser and flakier. It is the salt most chefs use because it is easy to pinch and distribute evenly. It dissolves slowly, so it is perfect for seasoning meat before cooking. Use it for everything else unless a recipe says otherwise.

Sea salt is harvested from evaporated seawater. It has trace minerals that give it a subtle flavor. Use it as a finishing salt. Sprinkle it on roasted vegetables, grilled fish, or chocolate cake right before serving. Do not cook with it. The flavor gets lost in heat.

Fleur de sel is a hand-harvested sea salt. It is expensive. Use it sparingly. A pinch on a ripe tomato or a piece of dark chocolate makes the flavor sing.

Cooking With Salt

Season meat before it hits the pan. Salt draws moisture out, then reabsorbs it, creating a better crust. Do this 40 minutes before cooking. The result is juicier meat and a deeper flavor.

Salt your pasta water. It should taste like the sea. That is not for flavor alone. It is for the texture of the pasta. Under-salted pasta tastes flat, even with the best sauce.

Add salt to beans and legumes while they cook. It softens the skins and helps them hold their shape. Do not wait until the end. Add it after the first 15 minutes of simmering.

Salt brings out sweetness. A pinch in tomato sauce, in caramel, or in chocolate brownies makes the flavor richer, not saltier.

Salt controls yeast. Too much kills it. Too little makes dough rise too fast and collapse. Use 1.8% to 2.2% of the flour weight for bread.

What Goes With Salt

Salt works with everything. But it does not just make things taste salty. It balances bitterness. It rounds out acidity. It makes sweet flavors deeper.

It is key with bitter greens like kale or arugula. A little salt makes them taste green, not harsh.

It enhances the earthiness of mushrooms. A pinch on sautéed mushrooms makes them taste like they came from a forest floor.

It makes dairy taste creamier. Salted butter tastes richer than unsalted. Salted cheese has more depth.

It cuts through fat. A sprinkle on fried potatoes or bacon makes them taste less greasy.

Swaps and Alternatives

There is no true substitute for salt.

But if you need to reduce sodium, try these:

Lemon zest or juice adds brightness without salt. Use it on fish, vegetables, or grains.

Vinegar adds acidity that mimics salt’s balancing effect. Use apple cider, sherry, or balsamic vinegar. Use it sparingly.

Herbs and spices add flavor complexity. Use garlic, onion powder, and smoked paprika. They do not replace salt, but they reduce the need for it.

Salt substitutes like potassium chloride taste metallic. Avoid them. They do not cook the same way.

Choosing and Keeping Salt

Buy coarse kosher salt in bulk. It is inexpensive and works for 90% of cooking. Diamond Crystal is my favorite. It is light and easy to control.

Store salt in a dry place. Moisture makes it clump. Keep it in a glass jar with a tight lid.

Do not buy flavored salts unless you use them often. Truffle salt, smoked salt, and garlic salt are gimmicks. They are expensive and you will never finish them.

Salt does not expire. It lasts forever. The minerals do not degrade. The only thing that changes is texture if it gets wet.

Use a scale for baking. Measuring by volume is unreliable. A cup of table salt weighs 10 ounces. A cup of kosher salt weighs 6.5 ounces. That is a 50% difference.

When a recipe says "salt to taste," it means: taste it, then add more. Most home cooks under-salt. Do not be afraid. Salt is your friend.

Where found

Salt and black pepper is usually found in the spices section or aisle of the grocery store or supermarket.

In Chinese:

盐和黑胡椒

British (UK) term:

Salt and black pepper

en français:

sel et poivre noir

en español:

sal y pimienta negro

Recipes using salt and black pepper

There are 3483 recipes that contain this ingredient.

All 3,483 recipes