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How does pepper enhance or increase the saltiness of a dish?

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I have found that after adding ground pepper (any type, colour, or heat level), some dishes seem to be saltier. This sometimes occurs with other spices, as well. Note that I am not using anything else that contains salt.

I taste as I go and something will seem to have the perfect amount of salt, however almost immediately after adding pepper or other spices the dish will seem to be too salty. Also, I have cooked something that seemed to be perfectly seasoned, but if one adds ground pepper at the table, it seems to be saltier.

Another example is that when I cook certain types of curries and use a wide range of other spices, a minimal amount of salt is needed, and the dishes do not lack any salt flavour.

I have learned over time that when other spices are to be added to the dish it is best to decrease the amount of salt used, so it’s not an issue. (It is easier to add more, if needed.)

I am curious as to why/how this happens.

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