The salt is possibly the oldest and more used seasoning in food, and one of the main milestones in every kitchen and culture in the world.

Some culinary authors mention that the cooking art is probably to be able to get to know exactly when to apply salt to food, to get to know the exact amount of salt and to get to know the most recommended type of salt depending on the circumstances. At this point it is when we find the salt experts: selmeliers.

There is another food using an important amount of salt as main ingredient in the receipt: bread. Salt is used in patisserie thanks to its enhancing flavour effect, specially in sweets, so this is the reason why it is found in small amounts among the doughs of cakes. It is also used when manufacturing sodas.

The discovery of salt as a preservative might have been done by chance when noting that a forgotten food amongst salt lasted longer than one in fresh air. It is very possible that such remarks led to the production of salting foods such as meat and its derivates (cold meats, hams, salami, etc.). The salting offered the possibility to take food to further places. That is the case of fish, that could be eaten in distant places from the sea. The business of salting has been a very profitable business upon the arrival of the refrigerating systems (qv. History of salt). In the case of canned foods, like the canned veggies, salty solutions are used to preserve the original colours of vegetables.

Many foods have a high salt level due to its treatments in salting with the aim of making cured processes. This treatment gives a particular character to some foods. Some examples are the caviar from Slavonic countries, the salty cod traditional from some Atlantic cultures, and the herring, the anchovies and the sardines.