Salt can be a hard habit to quit, but not impossible. Instead of relying on sodium, use the following seasonings to flavor food and avoid contributing to high blood pressure:
* Basil (fresh or dried) can be used with fish, lean meats, and in soups and sauces.
* Thyme gives an earthy taste to sauces and soups.
* Caraway seeds lend a nutty taste to breads, steamed cabbage, and noodles. Chives add bite to salads and vegetables.
* Rosemary works well in hearty dishes like meatloaf, potatoes, and beans. Cider vinegar provides tang to sauces and vegetables.
* Turmeric is great on rice with a flavor and color similar to saffron. Cinnamon is tasty on many fruits.
* Curry powder gives lean meats, particularly lamb, an exotic taste. Dill is great in sauces or tossed on just about any vegetable.
* Garlic adds another dimension of flavor to just about any savory food — be sure not to use garlic salt.
* Bay leaves work well with soups and stews. Lemon juice enhances the flavor of salads, vegetables, and fish.
* Paprika gives a spicy kick to roasted meats and vegetables. Sage can be a savory addition to stews, biscuits, and lean pork.
* Peppermint and other extracts lend extra flavor to fruit and pudding.
source: everydayhealth.com
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