I've been advised by a friend of mine that I have to add salt to my curries if I want the spices to come out and not leave me with a bland curry.
Now after being a doubter, as I never add salt to my food (for flavour reasons), I tried once or twice with various curries and after getting the amount right, it worked! I can kind of imagine the salt ions binding with some chemicals in the spice to aid it's solubility, but I'm not sure.
Why is adding salt so important for curries? I've read this but it doesn't seem to say anything about spices.
- When I have added salt to my food as I cook that didn't have spices in (but did say have garlic, herbs, meat juices etc.), I haven't tasted a difference.
- When I have made spiced meals (Curries, Tagines etc) with pre prepared spices and I've added salt I have noticed a marked difference.