What spices do you substitute for salt?

Not sure about that - sorry :-)

I've read before a few times that using red pepper helps bring out the taste in foods so you can use less salt. I happen to use red pepper in a lot of things I make anyway, so not sure I can tell the difference vs more or less salt. I agree with the flavor enhancement though, and if not using too much it won't be "hot" so to say.

I don't use salt in my soups or sauces. I do use celery seed.

Try other spice blends than Mrs Dash. Weber makes really good ones, for chicken, burgers, etc.

I use Morton less salt its good and a lot less sodium

My mama used to use that and I didn't like the after taste of it. I may have to try it again.

garlic

also a fantastic addition!

I have personally never really cared for salt, so I really just season or add to everything.

The trick with Mrs.Dash is you have to add it straight to your fully drained veggies along with a small dash of pepper and stir them around a bit to cover all the pieces of the veggies.
I am a very avid onion person. Onions go in I would say 90 - 95% of my meals. They add alot of flavor with no sodium. I totally love adding all colors of bell peppers to my meals. Some great seasonings are nutmeg, cilantro, cyenne, curry, and chipotle if you can stomach spicy foods.
Also, I have bought several boxes of Goya vegetable seasoning packets. It comes like 4 packets per box I think. Much like the Mrs.Dash,...you gotta make sure your veggies are fully drained before sprinling this on top and then stirring it together to make sure it is an even coating.
Also, a lot of things like choped pieces of celery, leek, or even baby potatoes can make veggies much more enjoyable.
If your looking for spicing your full meal, any of the spices I told you of along with any broth such as chicken, beef or and other can do the same trick only buy the lowered sodium options.

Hope this helps some. :)

I only put salt in cookies and recipes that have to have it, things I have done before and have decided they didn't need the salt, I don't shake it much either so I think I am ok with my salt intake.

My main seasonings that use to substitute salt are: ground black pepper, garlic powder, onion powder, cumin, oregano, basil and thyme :)

I use a lot of garlic and pepper.

No-Salt Seasoned Salt Mix
The Author says: "Many people cannot have salt in their diet, and this is
just the seasoning they need to perk up any dinner. This spice is attractive
when put into a Lucite saltshaker, or you could include it in a basket with
soup and bread." --Diane Phillips

Ingredients
1-1/2 teaspoon garlic powder
1-1/4 teaspoon thyme leaves
1-1/4 teaspoon onion powder
1-1/4 teaspoon paprika
1-1/8 teaspoon celery seed
1-1/4 teaspoon white pepper
1-1/4 teaspoon dry mustard
1-1/4 teaspoon dried lemon peel
1-1/4 teaspoon ground black pepper


Instructions
Mix all the ingredients together in a small glass mixing bowl.
Store in a covered container. Use on meats, poultry and fish.

YIELD: 1/4 cup
SOURCE: From: The Perfect Mix by Diane Phillips (Hearst Books)

Thanks so much for this salt mix. I will probably give it a try if I can find all these ingredients.

None of the ingredients are unusual or difficult to find, Cathie. I have been using this mix (and several others) since I was told to drop salt from my diet.

Lots of garlic....lol

I've never used much salt (father couldn't eat it when younger), but agree with you that spicing for others can be a challenge without it. A lot depends on what you cook ... but a few ideas.

A pinch of sugar will sometimes "brighten" a vegetable, where you might also use salt for that purpose (tomatoes are an example where it often works).

Citrus, particularly fresh lemon on lime juice with some of the zest added just before serving doesn't add a flavour like salt ... but it can sometimes be equally satisfying.

Just about any herbs help. It is helpful to look them up, though. Some bloom best when heated dry -- some in oil -- some in water. The same goes for other spices.

Adding a few nuts to a dish can add a different flavour and distract from the "need" to add salt flavour because it is unexpected.

There are some foods, or methods of preparation that need salt to process correctly. Starting with a small amount of salt (or sea salt), letting it develop, then salting to taste at the table can sometimes help ... particularly with beans and legumes. The effect is usually a lesser quantity of salt. Also, using the bare minimum needed for cooking, and having the final salting right at the end when its flavour hasn't dissapated as much, helps decrease the final amount.

If you are open to it, wines, liquors and other spirits ... or the use of different flavoured vinegars during the cooking time and salting only at the table can also decrease the overall amount.

Thanks you so much for all these ideas. I would not used the last one with the wines, and liquor but the vinegar might be a possibility.

Mostly, I just don't use salt unless its absolutely necessary to the recipe. After a while, you get used to it and don't miss it.

I like to use garlic, onion and black pepper.

Everything has way too much salt in it now so I never add any. Now on vegetables and food made from scratch without salt I add spices I find that state, no salt. They are all different brands found in the spice aisle and contain different mixtures but no salt is in any of them. Different ones go good with different dishes. I use a lot of italian blend seasonings also, I think that's the one I use the most.

Stopped by while browsing through the group : Pay it forward