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by Over and Out on November 16th, 2009
Selected by the asker, Chicago Lady. (What's this?)
I don't use it, I just don't add any additional salt to anything ... except a bit in baking. Once you get used to it, you really don't need a lot of salt since there's so much naturally in food already.
Sea Salt is probably the best since you use less of it and there is no iodide. There are a variety of NATURALLY flavored sea salts available for geographically specific recipes. These are mined in a variety of places around the world. There are other flavored sea salts that have a flavor infused in them. See Whole Foods market for more info on this.
by john pennington on November 22nd, 2009
Selected by the asker, Chicago Lady. (What's this?)
Morton Lite Salt. used it for years.
by Cruiser on November 15th, 2009
Chocolate!
by gradyjones on November 15th, 2009
I use the Mortons "no salt" substitute.
by Anonymous on November 15th, 2009
Try accent.
by Gene H on November 15th, 2009
Jack Daniels
by Thriftymaid on November 15th, 2009
I don't have one; I like salt.
by jin jang on November 15th, 2009
I use oregano as a substitute,and use no salt in my diet at all.Therefore I have to cook food from scratch,for all processed food has salt in it.A foods have enough salt naturally in them,and there is little usefulness of salt.
by curlysue on November 22nd, 2009
Mrs dash
by enermazing on November 22nd, 2009
oregano for salads and stews, cinnamon for sweet stuff, and nutmeg for anything cooked/baked with potatoes, flour (including pasta) or cheese (+2)
by Blue Tiger. on November 17th, 2009
Strange one: ketchup
by Ironhead on November 16th, 2009
Soy sauce....
by SABOTEUR on November 22nd, 2009
Hot sauce.
by Sparky on November 22nd, 2009
Garlic, in any form
How many pinches equal a dash?
by Answerbag Staff on June 28th, 2010
| 1 person likes this
Parsley, sage, rosemary and thyme...
by moonkicker on January 17th, 2011
| 6 people like this
Have you mistaken someone's ashes as pepper seasoning?
by WABOO on January 17th, 2012
| 3 people like this
I made Italian sausage spaghetti. It was just OK. What ingredient in
this type sauce would you absolutely NOT want to leave out?
by einsteinwasright0116 on December 28th, 2011
| 2 people like this
does black pepper have calcium in it?
by Eric_K8469 on November 18th, 2010
| 1 person likes this
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Comments
Good for you, Barb! Thanks for answering! :-)
by Chicago Lady on November 18th, 2009
You're welcome CL! +5
by Over and Out on November 18th, 2009