Nut
The word "cube" is an "abbreviation for" cooking cube "or" broth cube ".
It is a commercial food that could be contextualized in the condiments group; however, still today many people choose to pack it at home.
The nut has the function of flavoring and enhancing the natural characteristics of food.
The most popular formats are: pressed cubes, pasta, powder, granules and jelly.
Today the term "cube" is used to indicate any type of dry broth.
The nut is not a real food and acts as an aroma / flavor enhancer. However, even if used in limited quantities (a few grams), it is undoubtedly a widely used and widespread ingredient.
In many kitchens it cannot be done without to enrich sauces, gravies, roasts, stews, pan-fried dishes, soups, etc. On balance, the amount of nut used in human nutrition is much higher than one might think.
As anticipated, the “classic” nut also contains several additives. Among these, the most abundant is the flavor enhancer monosodium glutamate (E621), or the sodium salt of the amino acid glutamic acid.
The most recent dietary trends suggest reducing the use of any food additive as much as possible, without discrimination.
For this reason, food industries have started producing nuts and packaged foods without MSG. However, as we shall see later, such an attitude sometimes proves to be unnecessarily zealous.
