Ironically, I never add salt to my food at the table, with the single exception of adding salt and vinegar on takeaway fish and chips. (which we might do once or twice a year). Although I prefer the generous dousing in vinegar, and a touch of salt rather than the more often seen alternative ratio.
I suppose the logic is that is a flavour enhancer, but as you say, if you are not accustomed to it, then its own flavour can swap many others.
What counts and stupidly hot for you though?