Five spices to use instead of salt
Do you have high blood pressure or kidney disease (or just want to limit your salt intake)? Make these simple swaps:
Chili powder—tastes great in chili or taco meat flavoring. Also try adding it to rubs.
Smoked paprika—adds a deep brown color to bread-crumb casserole toppings, barbecue rubs or to seasoning blends for sautéing or searing any proteins. Also adds a great smoky flavor to marinades.
Lemon zest—adds a lively taste to bread crumbs, breaded chicken tenders and fish sticks or to renal-friendly vegetables like eggplant or string beans. Also great in dressings and marinades, or mixed with dry spices and used as a rub for broiled or baked seafood.
Dried oregano—enhances the flavor of scampi sauces and combines well with lemon zest. Gives steamed vegetables or tossed salads a fresh, earthy taste and aroma. Or add it to fajita seasonings, along with chili powder, cumin, cayenne and lemon zest.
Italian seasoning—a blend of thyme, oregano and basil is great for finishing off sauces such as stroganoff or gravies. Works well on baked, grilled or sautéed proteins with lemon zest and a little oil. Or add it to lemon zest, juice and olive oil to make dressings or marinade.