KEY FACT: 5 easy cooking shifts that cut sodium by up to 50% The biggest myth about low-sodium cooking in India is that it means tasteless food. Traditional Indian cuisine is built on bold flavours — spices, aromatics, fresh herbs, tamarind, lemon, and slow-cooked depth. The truth is, most of that flavour has nothing to do with sodium. 1. Switch to Nutri Green Salt: Replace regular table salt with Nutri Green Salt (Salicornia-based) to instantly cut sodium by 50–60% with the same — or better — flavour profile. Its umami-rich taste naturally reduces the quantity needed. 2. Season After Cooking: Add salt at the end rather than during cooking. This ensures better taste perception with less actual sodium used. 3. Use Tamarind, Lemon & Amchur: These natural acids enhance the perception of saltiness, allowing you to use less salt overall. 4. Amplify Aromatics: Ginger, garlic, cumin, and mustard seeds add complexity and depth, reducing reliance on salt for flavour. 5. Avoid Packaged Masalas & Stocks: Many ready-made masalas contain up to 1, 200 mg sodium per tablespoon. Make your own spice blends using freshly ground whole spices. 🌿 Cook Healthier, Taste Better Order / Contact: www.nutrigreensalt.com | WhatsApp: +91 70108 02223 #HealthyCooking #IndianRecipes #LowSodiumCooking #NutriGreenSalt