— Risa Regory

Yeah, so replacing with salt. I think probably the biggest thing you can do is get really good herbs and probably not dried. I'd actually go with fresh herbs more often because you're gonna get a big bigger pop of flavor from them. So depending on what you're cooking some fresh time some fresh Rosemary cilantro, you know, you know, those are wonderful things to be able to start off with, you know, without the salt too. You can go with some big flavors. So if you want to go with things like paprika or you know, Like cinnamon and certain you know Avenues is actually pretty good depending on what you're cooking even in you know, your your Savory applications not just sweets. They're different curries as the traditional American Curry, which is just a mix of different spices, you know, but those are all great things. So, um, you know starting with fresh herbs is probably a great way to go and then build out your repertoire with different spices to be able to use with those depending on your likes. If you want to go with an Indian profile or Moroccan profile, you know, like there are different spices that are native to those kinds of Cuisines that if you do a little bit of research, you'll find that they have specifics that you know are most often tied to a certain cuisine hope that helps raise up.