Oversalting

Over-salting is the act of seasoning a dish with more salt than is appropriate for its flavor, producing a noticeably salty taste. Salt serves to flavor and preserve food, but excessive use can overwhelm other notes. Oversalting can occur during cooking when a recipe is misjudged or when salty ingredients such as soy sauce, bouillon, cheeses, or salted butter are used in excess, and it can also happen at the table when seasoning is added in large amounts without tasting.

Effects include a harsh, drying mouthfeel and a diminished balance of flavors. For people with hypertension or salt sensitivity, high sodium intake can raise blood pressure; in the short term, an oversalted dish can cause thirst or discomfort.

Prevention and remedies emphasize tasting in stages and adding salt gradually. Balance flavors with acids or herbs rather than more salt. If oversalted, dilute with unsalted liquid, add more bulk like vegetables or grains, or start a new batch with less salt and combine. In soups, unsalted stock or water can help.

Public health guidelines advocate limiting sodium intake to reduce cardiovascular risk, so many cooks aim to prevent oversalting by measurement, gradual seasoning, and choosing low-sodium ingredients when possible.