Oversalt

It's better not to salt than to oversalt.

On one occasion the caldo verde succeeded admirably, flavors and texture nicely balanced; on another, the sausage had unaccountably been omitted and the broth oversalted.

We oversugar, oversalt. We stimulate our tongues with spices and artificial sweeteners, our noses with artificial flavors, our eyes with artificial brilliant dyes. These are not things that nature has made, necessarily, although she provided the raw materials. They are superstimulants that humans have made or found.