Concentrated cooking broth

Cooking concentrate is an essential ingredient in the kitchen, used to add flavor and depth to a wide variety of dishes, from soups and stews to rice and sauces. It is a broth that has been reduced or dehydrated to intensify its flavor, allowing a small amount to be enough to enrich culinary preparations.

Origin: Concentrated broth has its roots in traditional cooking techniques that sought to preserve and enhance flavors by concentrating broths made from meats, vegetables, herbs, and spices. Its use is common in various culinary cultures around the world, adapting to the local ingredients of each region.

Properties: In addition to enhancing the flavor of food, concentrated broth provides essential nutrients from its base ingredients, such as minerals and amino acids. It is a practical and quick way to add a homemade and tasty touch without the need to prepare a broth from scratch. It is important to consider its sodium content, so it is advisable to use it in moderation or choose low-salt options if required.

Synonyms in Latin America: Depending on the country, concentrated broth may also be known as bouillon cube, stock cube, bouillon cube, or simply bouillon powder. In some places, it is also known as concentrated consomme.