I learned just today that there are only two ways to season food: with salt or with acid. This is because “seasoning” means to enhance flavour, not change it.
Pepper changes flavour. Herbs change flavour. But salt (assuming you don’t add so much the food becomes salty), you are improving the base, taking it from bland to flavour town.
This little tid bit was courtesy of Thomas Keller, head chef of Per Se and the French Laundry, two of the top ten restaurants in America.