Kitchen Bouquet
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| Product type | Seasoning sauce |
|---|---|
| Owner |
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| Country | United States |
| Markets | Nationwide |
| Nutritional value per 1 tsp (4.93 mL) | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 15 kcal (63 kJ) | ||||||||||
3 g | |||||||||||
| Sugars | 2 g | ||||||||||
0 mg | |||||||||||
| |||||||||||
| Other constituents | Quantity | ||||||||||
| Cholesterol | 0 mg | ||||||||||
| †Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] | |||||||||||
Kitchen Bouquet is a browning and seasoning sauce primarily composed of caramel with vegetable flavorings. It has been used as a flavoring addition for gravies and other foods since the late 19th century.[3] It is currently produced by the Hidden Valley or HV Food Products Company.
Kitchen Bouquet was manufactured in the late 19th and early 20th centuries by the Palisade Manufacturing Company of West Hoboken, New Jersey. An advertisement in a 1903 edition of The Boston Cooking School Magazine indicated that Kitchen Bouquet, then known as "Tournade's Kitchen Bouquet," had been "a favorite for 30 years."[4] It was one of the products featured in the United States exhibit at the Paris Exposition of 1889.[5]
Its ingredients include caramel, vegetable base (water, carrots, onions, celery, parsnips, turnips, salt, parsley, spices), sodium benzoate and sulfiting agents.
Kitchen Bouquet is also used by food stylists for a variety of appearance effects, including 'coffee' made by adding a few drops to a cup of water[6] and lending a browned appearance to poultry.[7]
See also
[edit]References
[edit]- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 2024-12-05.
- ^ De Both, Jesse (4 May 1949). "Jessie's Notebook". The Spokesman Review. p. 38. Retrieved 10 June 2011.
- ^ American Cookery, Volume 8. Boston, Massachusetts, United States: Boston Cooking School Magazine. 1903. pp. xvii, 427 & 503.
- ^ Official Catalogue of the United States Exhibit. Paris: Charles Noblet et fils. 1889. p. 205.
Kitchen Bouquet.
- ^ Silva, Jill Wendholt (1999-10-13). "Food foolery stylists make food in pictures look good enough to eat". The Kansas City Star. p. E1.
- ^ Davis, Denis (December 2004). "An Insider's Look At Food Photography". Shutterbug. Archived from the original on 2007-05-20.
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