How can salt reduce bitterness in some greens?

Question

Salt can mask bitterness in greens like kale or bitter gourd—learn the quick prep trick.

Answer 1

Salt reduces bitterness in some greens by interfering with the taste receptors on your tongue and by drawing out bitter compounds through osmosis. This makes the greens more palatable.

Detailed Explanation:

Salt's ability to reduce bitterness in greens is a multifaceted process. Firstly, salt ions interact with the taste receptors on your tongue. These receptors are responsible for detecting different tastes, including bitterness. Salt can effectively mask or suppress the perception of bitterness by altering the signals sent to the brain. Think of it as a sensory distraction; the salt taste overrides the bitter taste.

Secondly, salt can draw out bitter compounds from the greens through osmosis. When you add salt to greens, the concentration of salt is higher outside the plant cells than inside. This difference in concentration causes water and some of the bitter compounds within the cells to move outwards, diluting the bitterness and making the greens taste less bitter overall. This is particularly effective when you soak greens in salted water before cooking.

Finally, salt enhances the sweetness and other savory flavors present in the greens, further balancing the overall taste profile and diminishing the prominence of the bitter notes.

Pro Tip:

Don't over-salt! Too much salt will make the greens unpalatable. Start with a small amount and taste as you go, adding more until the bitterness is reduced to your liking. Soaking the greens in salted water for about 15-30 minutes before cooking is often more effective than adding salt during the cooking process.