Want to know something crazy? Sugar doesn’t melt; it undergoes thermal decomposition. That may sound like a pedantic distinction, considering we’ve all watched sugar effectively melt into a pool of caramel atop crème brûlée, but the implications are huge—worthy of far more explanation than a mere tl;dr.
…though salt excels at bringing out the flavor in other ingredients (and even increases your perception of their aroma before you take a bite), it’s also delicious all on its own. Just make sure you have the right NaCl on hand: Maldon, kosher, or Celtic varieties have the large-size crystals and briny taste that make them especially good when you want to shine a spotlight on this tasty mineral.
Some are reading thinking “salt is just NaCl…”, how can there be different types? Table salt has had iodine added to it for almost 100 years now to prevent gout – it was originally developed by the Swiss. While it’s all sodium chloride, there’s additional elements in the compound to give distinct characteristics (a la sea salt).