G'day mates,

Not looking for the old "bubble, bubble, toil and trouble" thing, but
I *am* looking for advice on compendia listing recommended mixtures of
herbs and/or spices for various styles of cooking. Happy to accept
either published books or web pages as sources of info.

You see, those numerous packets of various mixtures you can buy from
the supermarkets these days to make cooking exotic meals dead easy,
are all far too salty for those on a low-salt diet.

I would like to see some lists of these things that give the
proportions of required herbs/spices without the salt (or specially
formulated to be palatable with minimum salt). This would enable one
to make up the brews at home.

Of course, most individual recipes do go into such things, but I'm
just wondering if there are any "generic" mixtures that could be used
for a wide range of dishes and could be made up in some quantity
beforehand and stored frozen.

Any ideas or recommendations from out there, please? Maybe I'm just
looking for a good outline of the principles behind using these
things. As an old "steak and three veg" cook, I'm pretty ignorant of
the technology and ingredients available to us these days in terms of
churning out "ethnic" meals as home.

Cheers, Phred.

--
LID