Salt Alternatives

Nearly all Americans eat too much salt (sodium). Most of the salt comes from pre-prepared foods, eaten either at home or in restaurants. Eating less salt generally results in lowered blood pressure, hence, lower risk of heart disease, stroke, congestive heart failure, and kidney damage.

Experiment with using herbs and spices instead of salt and customize your spices to your taste preferences.

Some common spices to use instead of salt:
Allspice: Use in meats, fish, poultry, soups, stews, and desserts
Basil : Use in soups, salads, vegetables, fish, and meats
Cayenne Pepper: Use in meats, poultry, stews, and sauces
Celery Seed: Use in fish, salads, dressings, and vegetables
Chili Powder: Use in meats, poultry, and stews
Cilantro: Use in meats, sauces, stews, and rice
Cinnamon: Use in salads, vegetables, breads, snacks and meats
Clove: Use in soups, salads, and vegetables
Cumin: Use in meats and poultry
Curry Powder: Use in meats, shellfish, and vegetables
Dill Weed and Dill Seed: Use in fish, soups, salads, and vegetables
Garlic Powder: Use in meats, poultry, fish, vegetables, salads, soups, and stews
Ginger: Use in soups, salads, vegetables, and meats
Marjoram: Use in soups, salads, vegetables, beef, fish, and chicken
Nutmeg: Use in vegetables and meats
Onion Powder: Use in meats, poultry, soups, and salads
Oregano: Use in soups, salads, vegetables, meats, and chicken
Paprika: Use in meats, fish, poultry, and vegetables
Parsley: Use in salads, vegetables, fish, and meats
Rosemary: Use in salads, vegetables, fish, and meats.
Sage: Use in soups, salads, vegetables, meats, and chicken
Thyme: Use in salads, vegetables, fish, and chicken

Tufts nutrition research: Read about the nutritional benefits of turmeric here.