Seasonings: Salt

Salt, also known as sodium chloride, is a mineral compound essential for life. It is primarily obtained through the evaporation of seawater or from underground salt deposits, which are then mined and processed. It is commonly purified to remove impurities before being used in food.

Manufacturers add salt to foods primarily as a flavor enhancer, bringing out and balancing the taste of other ingredients. It also functions as a preservative, inhibiting the growth of bacteria and extending the shelf life of many products. Salt is found in a vast array of processed foods, including snacks, meats, dairy products, and baked goods.

Salt is Generally Recognized As Safe (GRAS) by the U.S. Food and Drug Administration (FDA) for its intended uses. While sodium is an essential nutrient for proper nerve and muscle function and maintaining fluid balance, consuming too much sodium can contribute to high blood pressure in some individuals. The FDA's Daily Value for sodium is 2,300 milligrams. JECFA has evaluated sodium chloride and did not set a numeric limit (ADI not specified), concluding that its use as a food additive is not a safety concern at current levels of intake, consistent with physiological needs.