Kitchen Bouquet
 | |
| Product type | Seasoning sauce |
|---|---|
| Owner |
|
| Country | U.S |
| 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 approximately 1873.[3] It is currently produced by the HV Food Products Company, a subsidiary of The Clorox Company.[4]
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."[5] It was one of the products featured in the United States exhibit at the Paris Exposition of 1889.[6]
Its ingredients are 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[7] and lending a browned appearance to poultry.[8]
See also
References
- ^ 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). 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). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
- ^ De Both, Jesse (4 May 1949). "Jessie's Notebook". The Spokesman Review. p. 38. Retrieved 10 June 2011.
{{cite news}}: CS1 maint: postscript (link) - ^ "The HV Food Products Company". Bloomberg Business Week. Retrieved 2011-06-10.
- ^ 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.
- ^ 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.
