Taste is many things to many people.
Taste cannot really be measured, compared, nor judge expect by you.

Taste for many however ends up being salty or sweet. Those are the extremes of one aspect of taste. Taste comes from the food itself and from the spices and herbs we cook with.
These are the categories of taste that define the palette. salt, sweet, sour, pungent, bitter, and astringent.

Some herbs and spices are anti-inflammatory (ginger, turmeric, garlic). We like to use these a lot in our cooking since our health is so closely connected to the level of inflammation in our body.
Taste also enhances our delight with the food, and the more we enjoy and delight, the healthier it is for us to eat. This would be considered the opposite of fast and junk food.

We add to the cooking, a dash of salt to open up grain when we cook it, or a dash of salt to finish off the cooking before we take if off the heat. Don't keep adding salt, you will end up with too much. It is not meant to flavor the food to taste like salt, it is meant to open up the natural flavors of the foods you are cooking.

The next level of adding taste is by the table. Here you will add condiments to complete the flavors and taste to your specific liking.

For cooking: Try these for enhancing the flavor beyond a really good quality of sea salt; turmeric, ginger, garlic, cumin, nutmeg, basil, rosemary, tarragon, oregano, herb des Provence, parsley and lemongrass. I also love cinnamon on my wholegrain in the morning.

At the table: If you need more salt at the table, again choose a really good quality sea salt, but you can also try some of the alternatives to salt. Gomasio with kelp or dulse is quite nice and can be found in healthier food stores in the Japanese food section.