Salt can be found in almost every kitchen in the world. But how did this seemingly simple ingredient become the world's favourite flavour enhancer? This week, Crowdscience sets out to uncover why these tiny crystals have such a powerful effect on us. We explore the magic behind this tiny mineral that has shaped our tongues, our culture, and our cravings. Our investigation begins with CrowdScience listener George, who heard from a friend that if he added a few grains of salt to his morning coffee, he could make it taste less bitter. Following some light investigation at his local coffee chain, he began wondering why salt make things taste more delicious. To try and find an answer, presenter Anand Jagatia heads to a salt mine in Austria with Daniel Bradner, an archaeologist from the Natural History Museum of Vienna. The mine is 200 kilometres from the sea, so where does all the salt come from? In London, UK, we meet Adriana Cavita, a chef who helps us explore how salt transforms what we eat: sharpening aromas, softening harsh flavours, and boosting sweetness. We explore the receptors inside our mouth with taste expert Courtney Wilson from the University of Colorado School of Medicine in the US, to find out how we detect whether there’s too much or too little salt in our food. And we meet Joel Geerling, Associate Professor of Neurology at the University of Iowa, US, who’s been looking inside the brain to try and work out why we crave salt. He’s discovered an incredible system that’s highly engineered to give us an appetite for salt. Could it be the answer to George’s question? Presenter: Anand Jagatia Producer: Robbie Wojciechowski Editor: Ben Motley (Photo: Measuring Teaspoon of Sea Salt with Vibrant Colors - stock photo JannHuizenga via Getty Images)
