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Salt tastes biting, puckery, savory, zesty, piquant. Salt tastes like any of numerous compounds that result from replacement of part or all of the acid hydrogen by a metal or a group acting like a metal. Directly on the tongue, salt tastes biting and puckery. In your eye or on a broken skin part it can sting fiercely.
Adding salt to water will raise the temperature at which it boils and lower the temperature at which it freezes. Salt is a terrific flavor enhancer, helping to reduce bitterness and acidity, and bringing out other flavors in the food. Adding salt to bread dough controls the action of the yeast and improves the flavor. Bread made without salt will have a coarser texture and a blander flavor than bread made with salt. Adding a little salt balances the flavor of sweets like cakes, cookies, and candies.