Manufaktur Funke Bouillon Gewürz

Broths have been one of the most important foundations of culinary art for centuries. While browsing through the oldest cookbooks in Switzerland, I came across recipes that are 600 years old, in which meat broths were slowly and carefully infused with aromatic herbs and spices. Certainly, the tradition of clear broth goes back even further, as the production of aromatic, robust broths is one of the most original and fundamental cooking techniques. Inspired by these historical recipes, I developed my broth seasoning – an aromatic base for clear vegetable and poultry broths that are essential in every kitchen.