— Joyice Gere

This is actually was the best thing I can recommend, recommend to you, um, is trying to buy in season and trying to, uh, buy as fresh as possible, try to get things that are really close to you as well. So as soon as you pick any ingredient from its life source, it's vine or the tree, um, it's starting to decompose from that moment on. So it's losing flavor and losing nutrients. So there's, the closer you can get it to the source that it was grown, the more flavor it's going to have. So that's one of the best things you can do is try to get really quality ingredients as often as possible to be able to get that big flavor. Now if you're avoiding salt altogether, there are some other flavor enhancers that you can use to be able to get big flavors out of things. And there are a couple tricks that I love to use that aren't really tricks. It's just chef tips basically. Um, one is using an acid of some sort, so lemon limes, vinegars, all of those things. A nice little touch at the end of a dish to be able to brighten it up is a wonderful thing to be able to add into it. Now you can also do other things like herbs, especially fresh herbs will add a big flavor to things. So using fresh herbs instead of dried ones can really add a big pop of flavor at the end of a dish. Um, just make sure you're adding those at the end of the dish and not cooking them down into it. It's okay if you cook 'em like early in, but you might as well use dry on, um, herbs with most of those, the big flavor. Try to go with the fresh herbs as well. You can also go with some other flavor enhancers, like different spices or different, um, you know, different seasonings to be, to be able to put in. Some of my favorite is like a mushroom powder where I take different dried mushrooms and put them into the Vitamix and blend them into a powder so I can use them as kind of a, um, something to sprinkle over something that gives a really big flavor as well. And you can do that with a lot of spices. Um, just kind of tweaking out a little bit on the flavor profiles to be able to make sure that you're getting a lot of flavor out of those. So those are some of my bigger tips for getting big flavor with low salt intake.