Knorr Aromat Seasoning

Owner	Knorr, Unilever
Country	Switzerland
Introduced	1953; 72 years ago (1953)
Website	Knorr Aromat

Aromat is a food seasoning, invented in Switzerland by Walter Obrist for Knorr Thayngen, the Swiss branch of the German food company Knorr, in 1952. Aromat was originally called "Pflanzenextrakt", which means plant extract in German. Knorr dropped the name in 1953 and altered its form, from cubes to a powdered seasoning.^[1] Aromat was marketed internationally and is described by Knorr as an "all purpose savoury seasoning".

The ingredients in Aromat vary by market, but include the flavour enhancer monosodium glutamate, and may also comprise yeast extract, wheat or corn flour, trans fat (partially hydrogenated vegetable oil), and various herbs, spices, vegetable extracts and other flavourings.

• Bouillon cube
• List of brand name condiments

• Aromat on Knorr (UK) website

This food ingredient article is a stub. You can help Wikipedia by expanding it.

• v
• t
• e