One of the hardest things when cooking for a low-oxalate diet is adding flavour. Many spices and other high-flavoured foods are high in oxalates and should be avoided. The following ingredients can add varied and at times intense flavour without adding oxalates, and they are used extensively throughout this cookbook.
To get the most flavour from your herbs, try steeping them in hot water before adding to your dish.
Chives
Coriander leaf (Cilantro)
Dill
Parsley
Rosemary
Tarragon
Thyme
Basil
Fresh ginger
Green Chilli
Cayenne
Nutmeg
Mustard
White pepper
Lemons
Limes
Honey
Garlic
Vanilla