Salt has traditionally enhanced the flavor of food, but too much salt can put you at risk for high blood pressure, heart attack, and/or stroke. You can still flavor meat, fish, and vegetables by using salt-free flavorings, spices, and herbs.
Some seasonings are clearly labeled “salt-free” or “sodium-free.” But you might also consider dried or fresh herbs and spices:
For beef: bay leaf, marjoram, nutmeg, pepper, sage, thyme
For chicken: marjoram, oregano, paprika, rosemary, sage, tarragon, thyme, chili powder
For pork: garlic, onion, sage, pepper, oregano
For lamb: curry powder, garlic, rosemary, mint
For veal: bay leaf, curry powder, ginger, marjoram, oregano
For fish: curry powder,…