> We do it with our plant based food, and—to a much greater extent—we do it to our meat based food. I'd disagree with that, I don't think plant based foods are

> We do it with our plant based food, and—to a much greater extent—we do it to our meat based food. I'd disagree with that, I don't think plant based foods are seasoned or prepared that differently. Maybe you're thinking of barbecue where meat can be rubbed, smoked, then slathered in barbecue sauce, but most people don't eat that on a daily basis. Besides, it's not as if vegetarian and vegan dishes don't have any spices, a curry or a chili will have just as many spices as a rack of ribs or a brisket, if not more. A plant based burger is prepped just as a meat based one, fried chicken isn't that far removed from tempura vegetables, cream of celery isn't that different from cream of chicken, and so on. Honestly, I can't think of a plant based dish that wouldn't have a meat based equivalent, other than salad. > Also, salt is a very powerful spice. Depends on how you want to look at it. It's not really a spice in the sense that it's not aromatic or pungent, it's in the category of ingredients that enhance taste, like monosodium glutamate.