The bouillon cube or bouillon cube was invented in the 1880s by Claude Émile Théodore Urban. At first it was meat extract. In 1908 Julius Maggi began marketing broth in its cube form, a dehydrated product. Today there are different types of cubes that do not always contain meat.
salt, flavor enhancer (monosodium glutamate, disodium guanylate, disodium inosinate), brown sugar, palm oil, starch, powdered onion, flavorings, colorants E150c, emulsifier (soy lecithin), spice extracts, cloves .
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The maggi cube is found in food, convenience stores, supermarkets