Given the tremendous change and angst we are seeing in the world today, you might wonder why I’ve chosen to write about such an insignificant topic as salt. But that’s precisely why I’m writing about it. Now is not the time to lose our wonder about the world, or to lose our curiosity. In fact, if ever we needed to learn about the mesmerizing topic of salt, today is that day.

Let’s face it, it’s the only rock we eat.

That common household item has a long and intriguing history. And without sounding too bombastic, I will go as far as to say that salt has shaped civilization from the very beginning, and its story has a big place in the history of mankind. It was once so valuable that it served as a form of currency, determined ancient trade routes, even started wars and revolutions. And surrounding it is a host of colorful characters from the past.

It was the salt tax in India that inspired Mohandas K. Gandhi to start the passive rebellion that helped lead to independence. And the war George Washington led for independence from England was partly incited by salt shortages. And here’s an interesting fact: any town in England that ends in ”wich” produced salt. And Alsace translates as ”land of salt,” and Salzburg is literally ”salt town.” All were sources of a substance as essential to life on earth as water and air.

And beyond those examples, there’s a salt connection everywhere you look. The Erie Canal? Yep, there’s a salt connection there. It was built because salt needed to be moved from the Onondaga region to New York City. Even the crisscrossed, winding roads of North America can be credited by the trails animals plodded as they searched for salt licks. The roads were originally trails made by animals, tracing the easiest route to and from a salt lick of some kind.

And while it’s true that salt can be problematic to some medical conditions, it’s also important to the human body in various ways. It’s present in tears and urine. It’s also needed for moving blood through the body and for moving our muscles, including the heart.

It is impossible to live without.

And today, the salt industry touts 14,000 uses for salt, beyond just using it to enhance the flavor of food. Did you know it can remove rust and treat poison ivy? And did you know flamingos are pink because of their diet of worms and shrimp found in salt ponds?

If it weren’t for salt, humanity may have perished. In its use as a food preservative, it kept people alive in times of hardship and famine. Think of the old explorers sailing in ships around the world. They depended on salt to preserve perishable food like cod fish to survive their voyages.

But my most fond research into the subject of salt was reading the book “Salt, Fat, Acid, Heat,” by Samin Nosrat, who shares the right way to flavor food along with other topics about cooking well in her book. If you are an amateur cook, then this book is your love letter. The book, which was turned into a series on Netflix, has caused profound changes in the world of cooking in a short time. It offers real, actionble ways to make your food better–secrets they know in restaurants that you can apply in your own kitchen.

For example, you should have several kinds of salt in your cupboard. And as stuffy as that might sound, they really do make a difference when different salts are used on different kinds of dishes.

Nosrat, who is a writer, teacher, and chef talks about an easy mistake cooks often make: using salt too late in the cooking process. Nosrat advises that cooks use salt the earlier the better, especially when cooking meat. Doing so seasons the food throughout instead of just on the surface. She recommends home cooks taste for these essential elements throughout food preparation: salt, fat, and acid. “The most important thing for any cook, whether you’re experienced or new, is to learn how to taste,” says Nosrat. The best chefs ensure the right balance of all three elements.

Most of us thought that while growing up, salt was just a shaker on the table. Nosrat says, “Most often, when a dish falls flat, the answer lay in adjusting the salt. Sometimes it was in the form of salt crystals, but other times it meant a grating of cheese, some pounded anchovies, a few olives or a sprinkling of capers. I began to see that there was no better guide in the kitchen than thoughtful tasting, and that nothing was more important to taste thoughtfully for than salt.”

Words of cooking wisdom right there. Get the book. Or at the very least, garner a better appreciation for one of the world’s most historic chemical compounds.