The story of the creation of this unique seasoning begins, when a famous Moscow restaurant chef got in a hospital with a heart attack, where he was prescribed a salt-free diet.
Food without salt appered to be a hardship for him, all food seemed bland and completely tasteless. Therefore, when he got back from the hospital, he began to try combinations of various spices, which our brain perceives as a taste substitute for salt.
By trial and error, he determined that garlic, onion, cumin, coriander, black pepper, fenugreek, dried champignons and mustard change the taste of the food so that it no longer seems bland and has a very pleasant taste.
After a month, he compound a mixture with optimal proportions of all the spices and began to regularly use the seasoning instead of salt.
Of course, it is almost impossible to completely exclude salt, since salt is a part of many daily foods, such as bread. But we can reduce our normal intake from 5-6 to 1-2 grams per day.
After a year of regular use of this seasoning, our chef noticed that his general health improved significantly.
Ready-made powder-like seasoning has a strong smell of spices, but practically does not have its own taste.
Its essintial feature is that it gives a pleasant taste to any dish and no sodium glutamate is needed for this. And if there is a small amount of salt in the dish (much lower than normal), this seasoning enhances the taste of the dish so much that it tastes more salty than it actually is.
That said, I have a spice mix that I make up that I use in place of pure salt. It's about 20% salt, similar amounts of onion powder, garlic powder, and nutritional yeast, plus smaller amounts of black paper, powdered mushroom, cumin, paprika, and red pepper (smoked red pepper when I have it). It's really tasty and keeps me from chasing more salt on my food.
Dan Boone wrote:
I feel I should point out that salt restriction is not considered quite as vital as it used to be: Health Effects Of Salt
As someone who has very low blood pressure, I need to find ways to increase salt in my diet. This is hard for me, as I don't like a lot of things too salty. I find I can eat starching things that are very salty, or even salt plain. But, if it's something meaty or fatty or a broth, I just don't like it very salty. My husband, on the other hand, like his soup to taste like brine!
We all have different bodies and different health needs, and so what is healthy for one person, might not be for another. This is one reason why I try to take health advice with..."a grain of salt"