The following flavor and food combinations, adapted from information provided by the National Heart, Lung and Blood Institute (www.nhlbi.nih.gov), have the added benefit of making meat, poultry, fish and vegetables tasty without adding salt.

For meat, poultry and fish, try one or more of these combinations:

• Beef: Bay leaf, marjoram, nutmeg, onion, pepper, sage, thyme

• Lamb: Curry powder, garlic, rosemary, mint

• Pork: Garlic, onion, sage, pepper, oregano

• Veal: Bay leaf, curry powder, ginger, marjoram, oregano

• Chicken: Ginger, marjoram, oregano, paprika, poultry seasoning, rosemary, sage, tarragon, thyme

• Fish: Curry powder, dill, dry mustard, marjoram, paprika, pepper

For vegetables, experiment with one or more of these combinations:

• Carrots: Cinnamon, cloves, dill, ginger, marjoram, nutmeg, rosemary, sage

• Corn: Cumin, curry powder, onion, paprika, parsley

• Green Beans: Dill, curry powder, marjoram, oregano, tarragon, thyme

• Greens: Onion, pepper

• Potatoes: Dill, garlic, onion, paprika, parsley, sage

• Summer Squash: Cloves, curry powder, marjoram, nutmeg, rosemary, sage

• Winter Squash: Cinnamon, ginger, nutmeg, onion

• Tomatoes: Basil, bay leaf, dill, marjoram, onion, oregano, parsley, pepper

The flavor of certain spices and herbs has been associated with different cultures, for example:

• . Oregano with Italian cooking

• . Cilantro with Mexican cooking

• . Ginger with Chinese cooking

• . Marjoram with French cooking

Continued tomorrow....