After a bit of research I have complied the following list of seasonings and herbs that can be used to flavor meals if you are limiting your sodium intake for personal or medical reasons. I know it can be difficult to make such a change at first, but it is possible. I stopped cooking with salt many years ago and I remember how we all required some time for our taste buds to adjust.
Basil- fish, lean meats, soup and sauces.
Thyme- add to sauces & soups for an earthy taste.
Caraway seeds- nutty taste to breads, steamed cabbage, & noodles.
Chives-salads & veggies.
Rosemary-meatloaf, potatoes & beans.
Cider vinegar- sauces & vegetables for a added tang.
Turmeric-rice (flavors/colors similar to saffron).
Curry-lean meats & veggies.
Dill- sauces & veggies.
Garlic- any food (avoid garlic salt)!
Bay leaves- soups & stews.
Lemon juice- salads, veggies, & fish.
Paprika/cayenne pepper- meats & veggies (spicy). Sage- stews, biscuits, & lean pork.
Peppermint- fruit & pudding.
Ginger- any food (great with salmon).
Cilantro, chili powder, cumin- egg, pork, fish, rice, Hispanic dishes.
Avoid canned foods, prepackaged (boxed) foods, and pickled foods as they are high in sodium! #herbs #flavorful #healthyeats #nosodium #htn #personaltrainer #wlsjourney #wlscommunity #rny #createnewhabits
Finding Fitness In Life, Inc.