Garlic powder (not garlic salt) usually will make a soup taste as if you added salt to it, for those who want to limit the salting of food, especially vegetables, soups, and fish. Also most slices have bread unless they give the salt content usually have 200 mg of salt (sodium) per slice. Some specialty breads have less salt, especially the fruit-juice sweetened rice flour breads. Some people combine garlic and lemon juice in soups, such as chicken soup or vegetable broth.
You also could add tomato paste and lemon juice to soups and sauces and sprinkle with the herb, dill and garlic. Also a combination of garlic, turmeric, black pepper, and ginger can spice a sauce, savory meal, or soup.
Another combination is tomato paste, chopped tomatoes, and oregano with chopped parsley and chopped basil. You add garlic and thyme to this sauce or use in a cold tomato soup. Garlic, thyme, and parsley make a good addition along with black pepper to split pea soup instead of salt.
Sometimes commercially-ground black pepper contains salt or is processed with salt. Check the label. You also could grind peppercorns or black pepper in your own pepper mill.
You also could add a combination of spices and herbs such as turmeric, curry, dill, lemon, cumin, thyme, oregano, and garlic to savory foods instead of salt. People on no-added-salt diets usually are looking for a variety of spices they can use instead of salt to put on savory meals.
Another possibility is to use a small amount of dulse flakes added to your spices. But too much dulse affects the thyroid. And some people can’t tolerate rosemary because for certain people, it’s a neuro-stimulant.
It’s okay to leave out the rosemary from your spice jar mixtures. Although some scientists say that rosemary in culinary or therapeutic doses is generally safe, according to the Wikipedia site on rosemary spice, a toxicity study of the plant on rats has shown hepatoprotective and antimutagenic activities .
Don’t put rosemary in your spice jar if you’re susceptible to seizures. Precaution is necessary for those displaying allergic reaction or are prone to epileptic seizures. Rosemary essential oil may have epileptogenic properties, as a handful of case reports over the past century have linked its use with seizures in otherwise healthy adults or children.
Rosemary essential oil is potentially toxic if ingested. Large quantities of rosemary leaves can cause adverse reactions, such as coma, spasm, vomiting, and pulmonary edema (fluid in the lungs) that can be fatal.
Avoid consuming large quantities of rosemary especially if pregnant or breastfeeding, according to the Wikipedia site. To stay on the safe side, use spices that have been shown not to excite the brain or neurological system. Instead of rosemary, you can use 1/4 teaspoon of powdered turmeric in your spice jar.
Also do not use sage either if you, your family, or any guests eating in your house may be prone to seizures or neurological issues. Herbs that may bring on seizures include the following: ephedra, herbs containing caffeine (cocoa, cola nut, maté, guarana), ginseng, and essential oils (eucalyptus, fennel, hyssop, pennyroyal, rosemary, sage, savin, tansy, thuja, turpentine, and wormwood).
Below is a mixture of spices that can be used on food instead of salt. You can put the mixture of ground spices in a salt shaker instead of salt and put it on food.
Here’s how to make a no-salt-added seasoning that you can store in jars or shakers. Mix the following ground or powdered herbs, dried vegetables, and powders:
One quarter cup of onion flakes or powder
1/2 teaspoon of black pepper
1/2 teaspoon of celery seed
1/8 teaspoon of cayenne pepper
1/4 cup of dried parsley flakes
1/4 cup of dried basil flakes or 1 teaspoon of basil powder
1/2 teaspoon of marjoram
1/2 crumbled bay leaf
1/4 cup of dried oregano
1/2 teaspoon of thyme (powdered)
1/2 teaspoon of savory. Summer savory is available in summer and is the spice used most often by cooks when choosing between summer or winter savory. Winter savory sometimes is used in various cultures to ease flatulence when cooking beans.
Savory usually is used in Italian cuisine as a spice put into beans as they cook. It’s also used in Carpathian cooking when making Transylvanian ‘sarmale,’ which is stuffed cabbage. Sometimes, it’s also used in certain types of French cooking of various stews.
1/4 teaspoon turmeric, powdered
1/4 teaspoon of cumin
1/4 teaspoon mustard (powdered if combined with spices in a jar left to stand in the pantry/cupboard)
1/2 teaspoon garlic powder, not garlic salt
1/2 teaspoon coriander, powdered
Mix all these dry, powdered spices together. If using fresh mustard, add the mustard only at the time of cooking with the spices and also add 1/4 teaspoon of orange peel, 1/2 teaspoon of tomato granules, or fresh tomato when cooking. Add 1/4 cup lemon juice, 1/4 teaspoon lemon zest or peel (wash the organic lemons). Or add a drop of oil of lemon, food grade or citric acid.
Keep the dry spices in a jar or shaker. Then add any fresh or liquid food at the time of cooking. Use this mixture of spices instead of salt on savory foods. Optional, you can add a few threads of saffron just before cooking savory foods or rice, if you like, but it’s expensive.
On the other hand, a few strands of saffron are added to ice cream in certain countries such as Iran and in Central Asia, where saffron is more commonly used than in the West. If you want a yellow color, you could use 1/4 teaspoon of less expensive turmeric, ground in your foods. You could also use hibiscus tea as a liquid to impart a reddish pink color to your foods.