Salt Seasoning

A couple of years ago, we started having annual blood tests done & were horrified by the results. One of the first things I did was to stop adding salt to our food. It was rough going at first, but we don't miss it at all now. In fact, we can taste salt in the strangest places!

I used to use Lawry's seasoning salt so much that I had to come up with a homemade, salt-free version to use. After researching, trying, & combining a few recipes, this is what I got. If you want the salt in it, add about 1/2 to 2/3 cups salt. Otherwise substitute this at about 1/2 to 1/3 the amount of Lawry's salt your recipe calls for.

2 T sugar
1 T cornstarch (you can leave this out if you want. It's just for thickening & to prevent clumping when stored)
1.5 T ground celery seed
2 T paprika
1 T onion powder
2 t garlic powder
2 t ground mustard powder
1/2 t ground nutmeg
1/2 t ground oregano
1/4 t ground thyme
1/4 t cayenne pepper
1/8 t ground cumin
1 quick sprinkle ground cinnamon (less than 1/8 t)
1 quick sprinkle cloves (less than 1/8 t)