This is how you flavor your food
The fact that we eat too much salt in the Netherlands is probably no longer news. On average, we eat 1 kilo of salt too much per person every year. So eating less salt isn’t such a bad idea. And that is really possible without compromising the taste. For example, what do you think of these seasonings?
1. Pepper
If for you the charm of salt is partly in sprinkling with a salt jar or turning a salt mill, then pepper is perhaps the easiest substitute. It also immediately provides a taste boost. There are all kinds of pepper available. Don’t get too excited right away, because not all taste buds are happy with large amounts of pepper.
2. Fresh herbs
Fresh herbs are a great alternative to salt. Dill, for example, goes very well with fish and a few basil leaves make any pasta a real treat. Coriander is a nice addition to Eastern dishes and you can actually use parsley and chives with almost everything. So above all, enjoy yourself.
You can also make your own spice mixes with dried herbs. Ready-made mixes often contain a lot of salt. By mixing your favorite herbs yourself, dishes are not only much tastier, but also a bit healthier. Don’t forget the spices either.
3. Lemon juice
You are probably familiar with lemon juice as a seasoning for fish, but you can also use the juice in a marinade or dressing. Not only the lemon juice is recommended by the way; You only need a little bit of the grated zest to give a dish a fresh note.
4. Garlic and Onion
Garlic is often sautéed in combination with onion as a subtle seasoning in a dish. They provide more spice. An extra clove of garlic or half a (red) onion is always a good idea.
5. Ginger
Another powerhouse with a strong taste: ginger. You have to love it, but if you do, you can use it for anything. For example, grate a thumb through an Eastern dish or let a piece pull along when you make a stock. Ginger also goes very well with lemon and is very healthy.
6. Fat
Salt is a flavor enhancer, but the same goes for fat. If you dress a meal with healthy fats such as nuts, avocado or vegetable oils, you not only enrich the taste, but you also get a good portion of healthy fatty acids.
7. Raw
When you cook for yourself, you have control over what you add to your dishes. And that is a big advantage over ready-made products. The food industry is generous with, among other things, salt. Preferably not only make the meals yourself from raw products, but also try making your own sauces, dressings and marinades. That really doesn’t have to be difficult: for example, combine some of the above seasonings with some olive oil.
8. Grilling
Grilled vegetables taste very different from boiled, baked or stewed. You can add extra flavor by varying the preparation methods. When grilling, watch out for black edges or crusts. Cut that away, because burnt products contain harmful substances such as acrylamide and PAHs.
keep tasting
Do you mindlessly sprinkle a large load of salt over your meal before you start eating? Then try it first. Many dishes and foods can do without salt. Your body can also get used to less salt. At first it may take some perseverance – your taste buds are used to a lot of salt – but after a few weeks you can no longer taste the difference.
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