Vegetable bouillon

corn starch  ·  No known concerns

Powdered starch extracted from corn kernels, used as a thickener in sauces, soups, and baked goods.

Carrot  ·  No known concerns

Crunchy orange root vegetable eaten raw or cooked, a good source of beta-carotene.

Onion  ·  No known concerns

Pungent bulb vegetable used raw or cooked as a base flavoring in savory dishes worldwide.

Parsnip  ·  No known concerns

Cream-colored root vegetable related to carrots, sweeter when cooked, used roasted or in soups.

Nutmeg  ·  No known concerns

Warm, aromatic spice ground from the seed of the nutmeg tree, used in baking and sauces.

Turmeric  ·  No known concerns

Bright yellow spice from a root related to ginger, used in curries and valued for its curcumin content.

Ginger  ·  No known concerns

Pungent, spicy root used fresh, dried, or ground in cooking and drinks.

Garlic  ·  No known concerns

Pungent bulb from the allium family, used fresh, dried, or powdered as a flavoring in savory cooking.

Allspice  ·  No known concerns

Dried berry spice of Pimenta dioica, flavor resembling a mix of cinnamon, nutmeg and clove.

BlackPepper  ·  No known concerns

Pungent dried berry ground as the world's most common spice, used to season nearly any savory dish.

Parsley  ·  No known concerns

Fresh herb used as a garnish and flavoring in a wide range of savory dishes.

BayLeaf  ·  No known concerns

Aromatic leaf from the bay laurel tree, used whole to flavor soups, stews, and sauces, then removed before serving.

Leek  ·  No known concerns

Mild onion-family vegetable, eaten cooked in soups and stews. A good source of fiber and vitamin K.

Tomato  ·  No known concerns

Juicy red fruit used as a vegetable in countless savory dishes, sauces, and salads.