The six-taste method
You already eat the healthy food. Now make it taste great.
A plate tastes complete when it carries all six tastes. Chicken, rice and broccoli give you two. Here is how to bring the other four - by hand, or in one move.
Your plate right now
2 of 6.Your tongue reads six tastes - the Ayurvedic taste spectrum. Most healthy plates hit one or two, that's why they read as bland no matter how well you cooked them. Pranasalt brings the full spectrum, so the dish opens up and reads as complete.
What is a natural flavour enhancer?
A natural flavour enhancer is a seasoning that makes food taste more of itself using only ingredients you could name in a kitchen - salt, spices, dried fruit powders. It doesn't coat your food in a new flavour the way a sauce does; it opens up the flavour that's already on the plate.
The industrial version of flavour enhancement is a family of additives: monosodium glutamate (MSG, E621), disodium ribonucleotides, yeast extracts and the catch-all "natural flavouring" on ingredient labels. They work - they come out of a factory, not a spice rack.
Pranasalt takes the other route. One precise gram of Himalayan pink salt carries six culinary spices in a fixed ratio built on the Ayurvedic six-taste principle - salty, sour, pungent, bitter, sweet, astringent. Salt is the oldest flavour enhancer there is; the spices bring the tastes your plate is missing. Nothing else: no MSG, no anti-caking agents, no "natural flavouring".
Three ways to complete it
The chef way
Salt, a squeeze of lemon, fresh chilli, a pinch of toasted fenugreek.
Four ingredients, the four tastes you're missing. Works every time - if you've got ten minutes and the cupboard for it.
The shortcut
Or drown it in soy and sriracha.
Sure, it works. It also smuggles sugar and calories back onto the plate you spent all week keeping clean - which was sort of the whole point. But hey.
The clean way
Or one sachet of Pranasalt. The same four, nothing artificial, about 0.2 kcal.
Built on the six-taste principle. Sprinkle, eat. Done.
What's inside this natural flavour enhancer
The blend is 95% rock-mined Himalayan pink salt and 5% spices. Each of the six earns its place on taste alone:
- Chili - the pungent heat that wakes a plate up.
- Fenugreek - bitter depth - the taste clean plates miss most.
- Amchur (mango powder) - the sour lift a squeeze of lemon would give.
- Mustard - sharpness that cuts through rice and starch.
- Asafoetida - savoury, allium-like depth without onion or garlic.
- Sesame - nutty roundness that ties the blend together.
It's roasted, milled to an exact ratio and sealed one gram at a time in an FSSC 22000-certified facility, so the last sachet tastes like the first. About 0.2 kcal a sachet. Contains mustard, wheat flour and sesame - full detail on the ingredients and sourcing and allergens pages.
How to use a natural flavour enhancer
Cook the way you already cook. Then, instead of the salt-then-five-jars routine, tear one sachet over the finished plate. Sprinkle at the end, not into the pot - you season what you actually eat, and one sachet stays one dose.
Where it earns its place: chicken, rice and broccoli; scrambled or boiled eggs; plain yoghurt and cottage cheese; steamed or roasted vegetables; Sunday meal prep that has to taste fresh on Thursday. And fruit - watermelon with Pranasalt is the party trick.
If you eat clean, prep in batches, eat smaller portions or run the same daily plate, we've written a page for each: clean eating, meal prep, eating less, the daily plate. The recipes section shows the method on real plates, and the FAQ has the boring honest answers.
Free AI prompt · Ayurveda + your AI
Fix any bland meal with your AI.
Ayurveda says a good plate carries six tastes. Most healthy food has three - so it tastes of nothing. Paste this free prompt into ChatGPT, Claude or Perplexity, tell it what is on your plate, and it names the three simple things to add. Or add all six at once - one Pranasalt sachet on top.
Open the prompt in - just click
Works everywhere - for Gemini and the rest, just copy.
What's actually in it?
One gram of Himalayan salt carrying six Ayurvedic-inspired spices. No MSG, no additives, nothing artificial.
Is a natural flavour enhancer the same as MSG?
No. MSG (monosodium glutamate, E621) is a manufactured additive produced by industrial fermentation. A natural flavour enhancer does the same job - making food taste more - with kitchen ingredients: salt, spices, dried fruit powders. Pranasalt contains no MSG, no ribonucleotides and no "natural flavouring".
Can I use it instead of salt?
That's the idea. It replaces the salt-and-five-jars step at the end of cooking, it doesn't add to it. The blend is 92g salt per 100g, so treat it as your seasoning, not a supplement to one.
Is it spelled flavour or flavor?
Both - flavour enhancer (UK) and flavor enhancer (US) are the same thing. We're British about it.
How many calories does Pranasalt add?
About 0.2 kcal per sachet.
What do I put it on?
Anything that tastes like discipline: chicken and rice, boiled eggs, plain yoghurt bowls, steamed vegetables, meal-prep boxes. And fruit - watermelon with Pranasalt is the party trick.
How much does it cost per meal?
One sachet seasons one cooked dish. The one-time 150-sachet box works out at about €0.57 (roughly 49p) a meal; the monthly subscription at about €0.46 (roughly 39p).
Where can I buy it?
Direct from pranasalt.com, shipped across the UK and EU. One box is 150 sachets - about 150 seasoned plates.
Turn bland into extraordinary
Try a month