Food without salt tastes

Hypertension is a common disease these days, which may be offset by lower consumption of sodium. As soon as we are with the salt to flavor food, but it is very difficult season to anyone else. Many cooks are simply not aware of the various herbs, food. It takes time to experiment with a variety of herbs and spices to learn certain what your palate desires most. If you need to understand everyone, but it starts, you canmore creative use of these herbs and spices to improve your favorite recipes and reduce the huge halls.

Note that there is a difference of strength between fresh and dried herbs. Depending on the recipe, you can make a big difference. When a recipe calls for dried, use that. When a recipe calls for fresh herbs, it is best to use them. However, in low season, you may need to use dried herbs in their place. Normally, you should dry for half what is called for useHerbs are sometimes stronger. Always err on the side of less. You can even more.

The list of herbs and spices below, you can get an entry-learning to improve the salt in foods without too much

Beef

Laurel, marjoram, nutmeg, onion, pepper, sage, thyme

Lamb

Curry powder, garlic, rosemary, mint

Pork

Garlic, onion, sage, pepper, oregano

Veal

bay leaf, curry, ginger, marjoram, oregano

Chicken

GingerMarjoram, oregano, paprika, poultry seasoning, rosemary, sage,
Tarragon, thyme

Fish

Curry powder, dill, mustard powder, lemon juice, marjoram, paprika, pepper
For Vegetables -

Carrots

Cinnamon, cloves, marjoram, nutmeg, rosemary, sage

Corn

Cumin, curry powder, onions, peppers, parsley

Beans

Dill, curry powder, lemon juice, marjoram, oregano, tarragon, thyme

Open

Onion, peppers

Peas

Ginger, marjoram, onion,Parsley, sage

Potatoes

Dill, garlic, onions, peppers, parsley and sage

Summer Squash

Cloves, curry, marjoram, nutmeg, rosemary, sage

Winter squash

Cinnamon, ginger, nutmeg, onion

Tomatoes

Basil, bay leaves, dill, marjoram, onion, oregano, parsley, pepper