Get clever in the kitchen
Don’t add salt to food when cooking. Instead, give your meals a boost with herbs (e.g. basil, coriander), spices (e.g. cumin, pepper), fresh ginger, garlic, chilli, vinegar and lemon juice or zest. If it's hard to cut out salt altogether, do it slowly and introduce new flavours gradually. Seasonings are high in salt too – use low or reduced-salt stocks, stock powder and gravy powder and dilute them more than the instructions recommend. When cooking pasta, noodles, rice or vegetables don’t add salt to water.
Hint: don’t add the amount of salt stated in recipes – try adding half or less. If a recipe includes other salty ingredients like stock powder, Asian sauces, olives, capers, anchovies, bacon, ham or smoked salmon, then you shouldn’t need extra salt.