Knorr Beef Bouillon Cubes, 60 Cubes x 450 ml

Product Information

All that's needed to access the bouillon flavor is to add water, so you can dissolve them into curries, dips, dressings, marinades, sauces, soups, and stews. In addition to dissolving bouillon in water to make broth, you can use it any number of ways to add salty, umami flavor to dishes. The Maggi is more widely available than iru," says Simileoluwa Adebajo of Eko Kitchen in San Francisco, referring to the fermented locust bean paste used by the Yoruba and Edo people. The company has tailored its product to cater to local preferences, with different flavors (a Côte d’Ivoire cube incorporates cassava) and textures (in some countries, the consistency is made so that cooks can crumble it over dishes while cooking), and today sells more than 100 million cubes in Central and West Africa daily. Remove anything useful, strain the balance, and simmer it as long as you’d like to reduce it as far as you’d like.

Some grate the cubes to create a rich powder that can be tossed with popcorn or sprinkled on food like salt. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.We source high-quality ingredients to create delicious side dishes, bouillons, sauces, gravies, soups, and seasonings enjoyed by families everywhere. No matter what kind of bouillon cube is used they all dissolve the same way in hot water and sauces. Plus a box of bouillon cubes fits in the back of pantry, where a cup of bone broth must be in the fridge or freezer.

The peace treaty in Switzerland in 1529 between the Catholics and Protestants concluded with soldiers from both sides sharing a "milk soup" from the same pot. Bouillon cubes are used to add more umami and spice to certain foods, namely curry, soup, stew, rice and sauces like BBQ sauce. We do not therefore accept liability for any inaccuracies or incorrect product information contained on this site and cannot be held responsible for any inaccuracies or omissions set out in this information.

In 1910, the British company OXO introduced its bouillon cube, as did Knorr (which today uses a combination of autolyzed yeast extract, which frees amino acids using its own enzymes, and MSG) in the French market that same year, following with a liquid bouillon extract in 1912 in Switzerland—all of those bouillon products chock full of umami.