Salt and pepper

Salt and pepper are two basic and fundamental ingredients in cuisines all over the world, used to enhance and balance the flavors of a wide variety of dishes.

Salt: It is a mineral composed mainly of sodium chloride, which is mostly extracted from underground mines or through the evaporation of seawater. Salt is essential for enhancing the taste of food, improving texture, and preserving products. Furthermore, in cooking, its function goes beyond flavor, as it helps control fermentation and cooking depending on the type of preparation.

Properties of salt: In addition to its culinary role, salt is a natural preservative that inhibits the growth of bacteria. However, it should be consumed in moderation due to its impact on cardiovascular health.

In Latin America, salt is also commonly known as: table salt, common salt, or simply salt.

Pepper: It is the dried fruit of the Piper nigrum plant, processed and dried to obtain the most common different types: black, white, and green pepper. Black pepper is the most commonly used in everyday cooking due to its spicy and aromatic flavor that complements meats, soups, salads, or any other dish.

Origin: Pepper originates from the southern region of India, especially Kerala, and was one of the most valuable products on trade routes for centuries, which explains its widespread distribution and global use.

Properties of pepper: Beyond its spicy flavor, pepper aids digestion and has antioxidant and anti-inflammatory properties. In cooking, it enhances flavors and adds a touch of pungency without overpowering other ingredients.

In different regions of Latin America, pepper is also known as: black pepper, ground pepper, or simply pepper. In some places, to refer to specific varieties, terms like white pepper or green pepper are used.