|Product type||Seasoning sauce|
|Nutritional value per 1 tsp (4.93 mL)|
|Energy||15 kcal (63 kJ)|
|Ingredients||caramel, vegetable base (water, carrots, onions, celery, parsnips, turnips, salt, parsley, spices), sodium benzoate and sulfiting agents|
|Percentages are roughly approximated using US recommendations for adults.|
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 approximately 1879. It is currently produced by the HV Food Products Company, a subsidiary of The Clorox 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." It was one of the products featured in the United States exhibit at the Paris Exposition of 1889.
- De Both, Jesse (4 May 1949). "Jessie's Notebook". The Spokesman Review. p. 38. Retrieved 10 June 2011.
- "The HV Food Products Company". Bloomberg Business Week. Retrieved 2011-06-10.
- American Cookery, Volume 8. Boston, Massachusetts, USA: Boston Cooking School Magazine. 1903. pp. xvii, 427 & 503.
- Official Catalogue of the United States Exhibit. Paris: Charles Noblet et fils. 1889. p. 205.
- 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.