Alternative flavourings for salt restricted diets

You may have already been provided with information on the importance of a salt restriction. This information is to be used alongside and will give you some ideas of suitable flavourings that you can use to enhance the flavour of your food.

What herbs and spices can I use?

Instead of adding salt to your food, try using some of the herbs and spices listed below:

• All spice
• Basil
• Garlic
• Parsley
• Tarragon
• Bayleaf
• Garlic powder
• Caraway
• Lemon Juice
• Pepper (green / red)
• Thyme
• Cardamon
• Marjoram
• Pepper (black / white)
• Tumeric
• Chilli powder
• Mint
• Pimento pepper
• Vanilla extract
• Chives
• Mustard powder
• Peppermint oil
• Vinegar
• Cinnamon
• Nutmeg
• Rosemary
• Cumin
• Onion
• Saffron
• Curry powder
• Oregano
• Sage
• Dill
• Paprika
• Sesame seeds

The above herbs and spices may be used fresh or dried.

Unsuitable seasonings as high in salt

• Stock cubes
• Onion salt
• Marmite
• Oxo
• Celery salt
• Soy Sauce
• Bovril
• Garlic salt
• Horseradish
• Worcestershire sauce

Seasonings to be used with caution

Readymade mustard (smooth or wholegrain), pickles and relishes (Serving portion size – one heaped teaspoon).

Some ideas for using the flavourings

• Apple and cinnamon - With pork and fish
• Bouquet garni - In stews and casseroles
• Curry powder - To make meat or vegetable curries
• Nutmeg (grated) - In mashed potatoes
• Chilli powder - To make meat or vegetable chilli
• Mint - With lamb or new potatoes
• Lemon juice - On fish or salads
• Garlic - On meat, sauces and casseroles
• Rosemary - With lamb

For further information please contact your renal dietitian.
Telephone: 01223 216655