Amazon fresh - A new beginning? Reviews anyone!

Any review on Amazon fresh?

I recently came across Amazon selling fresh vegetables on its website as Amazon fresh. Amazon fresh is available across major US cities and requires one to be a member of amazon prime.

If you are in US and have availed this offer of fresh vegetables delivery at home, do share your experience.

Top 5 must try Indian street food in Mumbai

If you are reading this post even after reading the post title then chances are high that you love spices or may be just browsing for the heck of it (food porn) :) . Whatever may be the source of your arrival here, you will surely be leaving with good food advice.

It is difficult to list 5, as Indian food is as diverse as Indian languages and culture. So I decided to focus on the ones available almost everywhere on Mumbai street.

1. Pao bhaji

Easy on pockets as none of these dishes cost more than a dollar or two or even lesser.
Delicious, buttery and mildly spiced (usually). Pao bhaji comes with a bun (pao) or a bread loaf and a mashed up gravy of spices and veggies like cauliflower, potato, pea etc decorated with coriander leaves.
Almost all street food stalls and restaurants sell it good but if you want to enjoy it at a location where you can experiment with other food, I would suggest visiting Juhu beach. There are plenty of stalls selling this appetising dish and other street foods.

2. Pani-Puri

As you move across India, you will find customisation of this dish as per the culture or region. In northern part of India, it dish is called gol-gappa or fulke. In West Bengal, it goes by the name of "puchka". The difference is basically in the stuffing that goes inside the puri or small hollow balls made up of some flour. The best thing is that every seller asks the customer about the preferred level of spiciness. The point I want to make here is that you can customise.
Usually sold in a set of six pieces, as the ball burst in the mouth there is an explosion of flavours.

3. Vada pao

Basically Vada pao is a potato patty in a bun. But this simple explanation of the dish is such an injustice as it is so much more than that, both in terms of flavour and food. It is a comfort food for a typical busy mumbaikar, loved and relished by many in the city.

4. Sandwiches

Usually the best sandwiches are served outside colleges and offices because that's where hungry souls flock to snack, perfect marketing strategy. The famous ones are Raju Sandwich stall in Fort, stall opposite breach Candy hospital and Mithibai college, Anand stall in Vile Parle and K3 snacks in Powai.

5. Thali

If you want to taste a typical Indian food, a thali is must try. You can opt for veg(vegetarian) or non-veg(non-vegetarian) version. This dish is usually sold in restaurants at lunch time (12-4pm). It comes with variety of dishes served with rice and roti/chappati(Indian bread), always accompanied by one simple sweet dish.

I have only listed vegetarian foods but if you want to relish non-vegetarian dishes you can try Kebabs. Kebabs are marinated meat, fish or vegetables in a skewer. The best kababs and other non-vegetarian dishes are sold on the streets of Khao gali in Mumbai.

And if you are less experimental person looking for a simple dish to suffice your appetite while on a trip, there will never be dearth of options as far as food types are concerned. You can choose from sandwiches, dosas, poha which are also safe, specially for foreigners who find it hard to take the spiciness.








~Ren

Seviyan kheer /Sweet Vermicelli recipe

Sevaiyan / Sweet Vermicelli 

Hi,

Today, I am going to give an easy yet delicious recipe of Seviyan or sweet vermicelli recipe. Most people use condensed milk and prefer roasting vermicelli in ghee (clarified butter). But, I am avoiding these ingredients in my attempt to keep the calories low without compromising its taste. Off course kheer is not a diet food or supposed to be calorie-free 😂. Consider my recipe as low-calorie version of our regular seviyan. This is very much an indian recipe. I am not using any processed or ready to use stuff. 

Ingredients

1. Roasted thin vermicelli* 1Cup 

2. Milk  4 Cup

3. Sugar (optional) 1 Tablespoon

4. Dry fruits - Almonds, cashew or raisins (optional)

5. Cardamon (optional)

*try buying roasted vermicelli so that you do not need to roast it in ghee

Steps

1. Boil milk in a pan on high flame and once it boils (milk rises to the rim of the pan), lower the      flame. Let the water evaporate. Meanwhile, you can keep other ingredients ready or just sit and relax.

2. When you see the milk is thickening, add sugar. Sugar can be added as per your taste, I just find 1 tablespoon sweet enough. Note that milk (1 Cup) itself has ~ 13g natural sugar and we are using 4 cups. As the water evaporates,  milk will be further sweetened. To make typical sweet seviyan, add more sugar.

3. Add vermicelli (seviyan) and stir well. Let it cook in condensed milk.

4. If you want the seviyan to be thinner add more milk and let it cook.

5. Add dry fruits and cardamon.

5. Cook for around 5-7 minutes at low flame.

Once seviyan is cooked, keep it in refrigerator to cool.

~ Ren

Mushroom, spinach & artichoke linguine with grilled tomatoes & Brussels sprout (Mega Linguine)

Mushroom, spinach & artichoke linguine with grilled tomatoes & Brussels sprout (Mega Linguine)

I like my recipe grand, appetizing and healthy, all at the same time😋. So, I came up with this recipe ~ Mega Linguine. This has goodness of everything I like. If you dislike any of the grilled ingredient, you can absolutely skip it and yet, can expect it to be delectable.

Grill ingredients

Cut cherry tomatoes to grill

Artichoke heart

Blanched Spinach

Linguine cooked (al dente)

Grilled mix and garlic minced

Sour cream added

Mega Linguine

Servings (~ 3 Persons)

Prepare Linguine

Boil water till it starts bubbling. Add linguini and cook 8-9 minutes and strain the water.

Ingredients

1. Cremini mushroom ( 1 Cup)
2. Enoki mushroom (1 Cup )
3. Baby Spinach blanched (1 Cup)
4. Artichoke hearts cut into pieces Click to see how to cut and preserve artichoke hearts
5. Cherry tomatoes (10)
6. Brussels sprouts (3), each cut in 4 pieces
7. Garlic (4)
8. Shallots (1-2)
9. Parmesan (1 Tablespoon)
10. Avocado oil (2-3 tablespoon)
11. Olive oil (1 tablespoon
12. Sour cream (2 Tablespoon ) ~ Homemade (see recipe)
13. Black pepper (2 teaspoon)
14. Dry white wine(1 tablespoon)
15. Salt (1 teaspoon)
16. Rosemary (1 teaspoon)
17. Basil(1 teaspoon)
18. Oregano(1 teaspoon)
19. Dry Parsley (2 teaspoon) or fresh (1 Tablespoon)
20. Vinegar or lemon (1-2 tablespoon)

Steps

Preheat oven at 400℉

1. Spray avocado oil and add herbs mix (black pepper, parsley, rosemary, basil, oregano, sea salt) before grilling. Grill Brussels sprouts, shallots, garlic, artichoke at 400℉ for ~20 minutes. Mushrooms and cherry tomatoes release water and hence should be grilled separately,
2. Add vinegar and keep it aside.
3. Add olive oil in a pan and minced grilled garlic, when warm.
4. Add sour cream and wine. 
5. Add blanched spinach and grilled mix.
6. Mix well and add cooked linguine. 
7. Cook for additional 2-3 minutes. 
8. Add parmesan and give it a good mix. 

Mega Linguine is ready to be served! Put the grilled and caramelised shallots on the top.

~Ren

Broccoli soup recipe

Servings size (~3 person)

Ingredients:

1. 1 Cup Broccoli florets
2. 3-4 Enoki Mushroom
3. 1 Shallot cut in large pieces
4. 4-5 Garlic cloves (unpeeled and smashed )
5. Basil (1 teaspoon)
6. Parsley (1 teaspoon)
7. 2 teaspoon of black pepper
8. Croutons (optional)
9. Salt as per taste
10. Butter (1/2-1 inch)
11. Avocado oil 2 tablespoon
12. 2 Tablespoon Sour cream
13. 1-2 Cup water

Preheat Oven at 400℉

1. Place an aluminium foil on a baking tray and put broccoli, shallots, mushroom, garlic, parsley, basil, salt. 
2. Spray avocado oil and bake at 400℉ for ~20 minutes.
3. Once baked, put all ingredients in the blender and make a puree. Water can be added as per requirement,
4. Melt butter in a pan and add the puree. 
5. Add sour cream and cook till the puree boils.

Serve it hot with croutons!

~Ren

Quick Tomato-cabbage soup recipe

Quick Tomato-cabbage soup recipe

Servings size (~ 3 person)

Ingredients:

1. 1/2 Cup Cabbage
2. 3 Tomatoes
3. Dry Rosemary (1 teaspoon) or fresh 
4. Basil (1 teaspoon)
5. 1 Shallot cut in large pieces
6. 4-5 Garlic cloves (unpeeled and smashed )
7. 2 teaspoon of black pepper
8. Salt as per taste
9. Butter (1/2-1 inch)
10. Olive oil 2 tablespoon

Steps: 

Preheat oven to 350 ℉

1. Line bake tray with aluminium foil and put tomatoes, garlic, cabbage, onion, rosemary and basil on the tray.
2. Bake at 350 ℉ for ~10 minutes or till tomatoes skin is wilted but nothing is burnt 😛 .
3. Peel the skin of tomatoes, and add the pulp and all other ingredients in the blender. Add 1cup water to assist blending.
4. Put butter in a pan and let it melt.
5. Add the prepared puree. Water can be added to thin the puree. Let it cook till it starts boiling. 
6. Add black pepper.

Soup is ready, serve it with garlic croutons.

Fried Rice Recipe (Indo-Chinese)

Fried Rice Recipe

Here is my Indo-Chinese version of fried rice. I have purposefully not given veggies amount because you can customise it as per your taste. Some people prefer more veggies (it’s me, I am talking about…hehe) while others prefer more rice.  

Hope you will enjoy reading and replicating !👍

Ingredients:

1. Shredded cabbage
2. Capsicum
3. Carrot
4. Moong beans
5. White vinegar
6. Soya sauce
7. Sichuan pepper (optional - it add a unique flavour that gives tingling sensation)
8. Black pepper
9. Ginger, 1 stick
10. Garlic, 1 minced
11. 1 green chilli, Slit vertically
12. Oil
13. Salt as per taste

Prepare rice

Cook one cup of rice with 2 cup of water. 

Steps:

1. Heat sesame oil in a pan, add green chilli, garlic and ginger. Cook on low flame till raw smell of garlic is gone.
2. Add chopped vegetables and saute on medium to high flame. Stir continuously like a chef, flip and toss, have fun 😃
3. Add vinegar, soya sauce, sichuan pepper, black pepper, salt, and cooked rice.
4. Give it a good mix and cook for ~2 minute on low flame.

Fried rice is ready. Serve it with Schezwan chutney/sauce for ultimate flavour.

Also read - 

Schezwan chutney/sauce recipe

Spaghetti with Avocado sauce recipe
Spaghetti cooked in tomato sauce(vegetarian)
Linguine with Spinach & Enoki mushroom recipe

Choco Lava cake recipe (Eggless, wheat flour recipe)

~Ren

Schezwan Chutney (Sauce) Recipe

Indo-Chinese dishes are incomplete without the flavour and spiciness of Schezwan chutney. It is a task to prepare but all the hard work is really worth the end result. But, taste wasn’t the reason why I was compelled to buy. The reason was the presence of artificial colours, preservatives and loads of chemical in schezwan sauce available in the market. Most of them have a unique aftertaste which I detest.

So I decided to go for homemade Schezwan chuntney. Trust me, once you taste the outcome of fruits of your labour, you will make it again and again, and will never buy one from the market.

This chutney can be used as dip or to turn leftover rice into a delicacy.

Schezwan Chutney

Ingredients

Ingredients:

1. 10-15 Red chillies soaked in water for at least 30 minutes.
2. Garlic cloves 10-15, minced 
3. Ginger two sticks, minced
4. 2 Shallots, chopped
5. 1 Tablespoon white vinegar
6. 1 Tablespoon Soya sauce
7. 1/2 Teaspoon Sichuan pepper 
8. 1/2 Teaspoon Black pepper
9. 1 Teaspoon Brown sugar 
10. 2 Tablespoon Sesame oil
11. 1/2 Tablespoon of finely chopped cilantro stem (optional)
12. Salt as per taste

Prepare Chilli paste:

Grind the soaked chilli with little water and keep it aside.

Steps:

1. Heat sesame oil in a pan, add garlic and ginger. Cook on low flame till raw smell of garlic is gone.
2. Add chopped onions and saute till soft and transparent.
3. Add chilli paste, vinegar, soya sauce, sichuan pepper, black pepper, salt, brown sugar and cook till oil separates.
4. Once done, let it cool and transfer it to the mason jar. Enjoy!

Note: You can add more oil to preserve it for long.

~Ren

Spaghetti with Avocado sauce Recipe

Avocados are extremely nutritious. Unlike other fruits, it is rich in healthy fats and low in carbs. They provide wide range of vitamins including B complex, vitamin K, vitamin C and folate. The best part of it is that their delicious and creamy texture makes it suitable to use in many dishes including spaghetti. 

With parmesan

Without parmesan

Servings size (1 person)

Ingredients:

1. 1 Cup Cooked (al dente) spaghetti
2. 1 Cup chopped avocado
3. 1/2 Cup baked broccoli
4. 3 Tablespoon of olive oil
5. 2 garlic cloves, minced
6. 1 Tablespoon of chopped green onions (optional)
7. 1/4 teaspoon parsley, cayenne pepper flakes
8. 1 teaspoon of black pepper
9. Parmesan cheese (1 tablespoon - optional )
10. 1 Tablespoon lemon juice
11. Salt as per taste

To cook Spaghetti

Boil water with a pinch of salt in a pot. When the water starts to bubbles, add spaghetti and cook for ~ 1-2 minutes (Time varies as per the brand used).

Avocado sauce recipe

1. 1 Cup chopped avocado
2. 1 Tablespoon lemon juice
3. 2 Tablespoon olive oil
4. 2  garlic cloves
5. 1 Tablespoon of chopped green onions (optional)
6. Salt (as per taste)

Blend all the above mentioned ingredients into fine puree.

Steps

1. Heat extra virgin olive oil (1 Tablespoon) in a pan and add prepared avocado sauce and baked broccoli into the pan.
2. If sauce is too thick, 1-2 tablespoon of water can be added. Let it cook for ~ 2 minutes on low flame.
3. Toss the cooked spaghetti with the mix and let it cook for 1-2 minutes. 
4. Add grated parmesan(optional), parsley, black pepper and cayenne pepper (optional). Spaghetti is ready to be served. Bon appetit!😊

~ Ren

Spaghetti cooked in tomato sauce (Vegetarian) Recipe

Here is my recipe of Spaghetti, which is quick and easy to make. 

Spaghetti with dry parsley

Spaghetti with fresh parsley

Servings size (1 person)

Ingredients:

1. 1 Cup Cooked (al dente) spaghetti
2. 1/2 Cup chopped onion
3. 1 Cup finely chopped tomatoes
4. 2 Tablespoon of olive oil
5. 5 garlic cloves, minced
6. 1/4 teaspoon thyme, basil, parsley, oregano, cayenne pepper flakes
7. 1 teaspoon of black pepper
8. 1 tablespoon of dry white wine (optional - I don’t always add this)
9. Parmesan cheese (1 tablespoon )
10. Salt as per taste

To cook Spaghetti

Boil water with a pinch of salt in a pot. When the water starts to bubbles, add spaghetti and cook for ~ 1-2 minutes (Time varies as per the brand used).

Steps

1. Heat extra virgin olive oil in a pan and add minced garlic and onions.
2. Add thyme, basil, parsley and oregano for flavour. 
3. Add chopped tomatoes and let it cook for a while. When tomatoes are wilted into a gravy, add wine (optional).
4. Toss the cooked spaghetti with the mix and let it cook for 1-2 minutes on low flame. 
5. Add grated parmesan, black pepper and cayenne pepper (optional). Spaghetti is ready to be served. Bon appetite! 😋

~ Ren

Linguine with Spinach & Enoki Mushroom Recipe

For my lazy days and when I am looking for a change from cooking our usual Indian food, all that handwork, pastas are always very helpful. 

Here is my linguine recipe. Hope you will enjoy making and replicating it!

Servings size (1 person) 

Ingredients:

1. 1 Cup Cooked (al dente) linguine
2. 1 Cup wilted spinach
3. 1 Cup Enoki mushroom
4. 2 Tablespoon of olive oil
5. 5 garlic cloves, minced
6. 1/4 teaspoon thyme, basil, parsley, oregano, cayenne pepper
7. 1 teaspoon of black pepper 
8. 1 tablespoon of dry white wine & vinegar (or lemon)
9. Parmesan cheese (1 tablespoon )
10. Salt as per taste

To cook linguine

Boil water with a pinch of sea salt in a pot. When the water starts to bubbles, add linguine and cook for ~10 minutes (Time varies as per the brand of linguine used).

Steps

1. Heat extra virgin olive oil in a pan and add minced garlic. 
2. Let the rawness of garlic disappear and add thyme, basil, parsley and oregano for flavour. 
3. Add enoki mushroom and let it cook for a while. While mushroom is being cooked, add wine, vinegar (or lemon).
4. Toss the cooked linguine with the mix and let it cook for 3 minutes on low flame. 
5. Add grated parmesan, black pepper and cayenne pepper (optional). Linguine is ready to be served. bon appétit😋

~ Ren

Salad Green with Balsamic Vinaigrette dressing Recipe

I was not at all a salad person, but ever since I tasted salads during our stay at hanging gardens of Bali (because most stuff on menu was non-vegetarian), I kind-of fell in love with it. Kind of because it can't replace my meal, I always have it along with my traditional indian food, to suffice my taste buds. For me this can be an additional dish along with other indian dishes. 

So, here is my Salad Green with Balsamic Vinaigrette dressing Recipe. This dish is quite healthy and high on nutritional value.

Salad Green with Balsamic Vinaigrette recipe ( Serving size: per person/one plate)

 Salad Green with Balsamic Vinaigrette dressing Recipe

Recipe for Balsamic Vinaigrette dressing:

1. 2 Tablespoon of Olive oil
2. 2 Tablespoon of Balsamic vinegar
3. 2 garlic cloves, finely chopped 
4. Black pepper (according to taste)
5. Salt (as per your taste)
6. Parsley leaves (I use a pinch of dry parsley leaves)
7. Basil (little to add flavour, I use dry basil)
8. Brown sugar (pinch of - optional I prefer to use it without it, but this takes the taste of the salad to another level)
9. Dijon Mustard (optional)

Add the above ingredients in a bowl and give it a nice whisk to mix. Let it sit for at least 10-15 minutes.

To prepare Balsamic Vinaigrette Salad Green:

1. Take 1 and 1/2 cup of washed salad green or spring mix (Baby spinach, arugula, red romaine lettuce, green romaine lettuce, red leaf lettuce, green leaf lettuce, red chad, green chad etc). You can add finely chopped onion to the salad (most of the time I avoid it because I don't like the taste)

2. Add prepared vinaigrette dressing and give it a good toss.

3. Add goat cheese or ricotta cheese to the salad.

4. Top it with dry cranberries, pecan or walnut (for healthy crunch 😋 ) and pumpkin seeds This salad also goes well with avocados, cherry tomatoes and strawberry.

~ Ren

Low sodium Salt - a solution for high blood pressure or another risk?

pixabay.com

Food industry has seen numerous debates on low fat, zero calorie, artificial sweeteners, low sodium salts etc. The Low Sodium Salt diet recommendation is nothing new. But, with growing awareness due emergence of various scientific research supporting it , low sodium salts are increasingly finding its numbers rising in groceries self. So let us examine if it has ability to make significant contribution to our health.

I believe (important to insist that it is my belief) before blindly following diet trends, it is important to know a thing or two about the subject matter.

About Table Salt (NaCl)

As we hit adolescence, our salt requirement increases from 2 g (1-3 years old) to 6 g in adults. The chemical formula for salt is NaCl which basically means chemically salt is 40% Na (Sodium) and 60% Cl(Chlorine). Na is an absolute necessity for normal nerve and muscle functioning. It plays important role as an electrolyte, maintaining intracellular and extracellular fluid level.

Many of you who might think about highly reactive Chlorine in salt and it’s harmful effect on human body. Let me clarify that Chlorine in table salt is ionised, meaning it has gained an electron and now it is negatively charged (chloride ions). The chloride ions are stable and is required for normal functioning of body processes such as nerve signalling and muscle function.

For adequate functioning of Human body, Na-K (Sodium - Potassium) need to be in balance. Even if one of them goes up or down, it causes adverse effect on human health. Various research done in the past decades, clearly supports that it is Na-K, that together control blood pressure.

How sodium(Na) controls blood pressure?

Sodium is dissolved in the blood. It attracts and holds water, so the sodium in the blood helps to maintain the liquid portion of the blood (aka plasma). When one consumes excess sodium, the body starts retaining more water as sodium holds water. Human blood vessels are not expandable. Thus the increased blood volume exerts pressure on blood vessels to accommodate the increased volume of blood causing rise in blood pressure. Frequent rise in BP is a risk factor for heart problems. The increased pressure damages blood vessel and can form plaque. Plaque blocking the blood flow to prime organs can be fatal.

Role of Potassium (K) 

To balance the negative effect of water retention by sodium, body has potassium. The increase in potassium concentration causes kidney to remove excess water thereby reducing water content in the blood and hence reducing Blood pressure. Potassium also plays vital role in maintaining your heartbeat, muscle contraction, cell-to-cell communication and digestion.

Before I delve into the topic of Low Sodium salts, I want to stress on a very important point - Moderation is the key, maintain balance and do not go overboard. Too much of anything is bad. If one has too much of K(potassium), body will flush out lot of water leading, loss fluid part of blood will cause drop in BP, which is again is a problem. This is why, Na-K level has to be balanced. Just above the kidney lies a gland called adrenal gland, which produces a steroid hormone called aldosterone.This hormone sends the signals to kidney and determine when to retain sodium. It also regulate the release of Potassium in urine. So kidney, together with adrenal glands monitor the levels of Sodium or potassium by expelling out excess electrolyte in urine when either of them becomes imbalanced. 

Now that we know basics of our everyday salt and its function, let us see how much salt we humans need per day and examine if low sodium salt has health benefits or it’s just a marketing gimmick to increase sales.

Daily requirement 

Sodium : ~2.4 grams (2400mg)

You can get this much sodium in just 6 grams of table salt( i. e 1 teaspoon).

Potassium : ~ 4.7 grams (4700mg)

A teaspoon of table salt (~6 g) has 2400 mg (~2.4 g) of sodium, which is around 40% of salt. So, you can suffice your daily need with just a teaspoon of salt. With increase in consumption of high salt diet like canned and fast food, we can easily surpass this limit. Normally inside the cells potassium level is high and outside, sodium level is high (Why is it so? May be evolution, that is how first cell evolved in primitive conditions (in ocean), which is rich in salt. To read more - http://www.pnas.org/content/109/14/E821.abstract. Also, to maintain the resting potential across plasma membrane of ~ 60-70mV for healthy functioning). 

Sodium(Na) has affinity for water. When the Na level in blood crosses the threshold, the excess sodium outside can pull water out of the cells causing them to shrink, damaging its organelles and collapsing internal machinery. To avoid this, a signal is sent to kidney to retain water to dilute sodium level in blood so that it doesn’t pull water out of vital cells. This saves the cells but increased blood volume exerts pressure on blood vessels. In long run, increased blood pressure can rupture the blood vessels forming plaques. Plaques can block the blood flow to vital organs leading to stroke.

The kidney has Na-K pump to pull or push the water out of system to maintain Na-K level in suitable ratio.

So, is low sodium salts the solution?  Well, it is not a solution. 

What are low sodium salts?

Low-sodium salts replace some of the sodium in sodium chloride with potassium. Basically, they contain sodium and potassium chloride. The amount replaced is so little that it does not makes much difference. Moreover, it increases potassium level (hyperkalemia) which is a cause of concern. As a consumer, it is important to know what you are increasing in your diet when you are aiming to go low on sodium. The reason behind this is due to the fact that we get potassium easily from junk food, fruits and vegetables and excess of potassium has it’s own side effects. I recently found a research article, which clearly shows potassium ill effects in a woman who went for low sodium salt and ended with hyperkalemia (High potassium in blood). Click here to read https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3692158/ . 

Everyone but patient with diabetes, cardiac, and renal diseases in particular, need to be very careful using low sodium salts.

To verify this, check below how much sodium is in normal table salt vs low sodium salt

Tata Table salt (per 100g)

Sodium    38,700 mg

Potassium      N.A

In 1 tsp (6 grams) - 2322 mg Sodium 

Tata salt Lite (A low sodium salt, per 100 g)

Sodium     33,200 mg 

Potassium  7,800 mg 

In 1 tsp (6 grams) - 1992 mg Sodium (just little less than its counterpart nothing significant to make a difference)  and 468 mg potassium.

The level of Potassium is not high but still a significant amount. Therefore, it needs to be highlighted so that we have clarity about the sold product, its intend use and its safety. 

Other famous low sodium salts like Lo salt has 33% sodium chloride and 66% potassium chloride, which is quite alarming.

In conclusion, I believe it is better to manage sodium with overall low salt intake and diet restriction. Most low sodium salts contain only little less sodium than its variant to make a significant health impact in people with high blood pressure. Moreover, low sodium salts increase the risk of developing hyperkalemia due to its high potassium percentage.

Read on : 
Natural ways to reduce salt uptake
Potassium (K) rich food

~Ren