Brühekonzentrat

Brühekonzentrat, commonly translated as broth concentrate or bouillon concentrate, is a food product used to add flavor to dishes. It is a condensed form of broth or stock, meaning much of the water content has been removed. This concentration process intensifies the flavor of the base ingredients, such as meat, vegetables, or herbs, allowing for a small amount of concentrate to flavor a larger volume of liquid.

Brühekonzentrat is available in various forms, including cubes, powders, and pastes. Cubes are perhaps the most common, designed to dissolve in hot water to create a liquid broth. Powders and pastes offer similar functionality, with pastes often having a richer, more intense flavor profile due to their higher concentration.

The primary use of Brühekonzentrat is as a flavoring agent in soups, stews, sauces, gravies, and other savory dishes. It can be used to quickly create a flavorful broth without the need for lengthy simmering. It is also a convenient ingredient for adding depth of flavor to dishes where a full broth might be too watery or dilute the overall taste.

The ingredients of Brühekonzentrat typically include salt, flavor enhancers, and dehydrated components of the base broth, such as meat extracts, vegetable powders, and yeast extract. Nutritional content varies significantly depending on the specific product and its base ingredients. Consumers often check the sodium content, as it can be quite high in many Brühekonzentrat products.