Spicy veggie bouillon in 10 minutes

What is your reaction when you need to add vegetable broth cubes to your favorite recipe, and just realize that a broth (broth cubes) are finished?!

Calm down! Today I found the way to stay calm in this situation and make a rich spicy veggie bouillon to nourish home cooking in just a few minutes:) No gluten, no palm oil, no starch or other “goodies”:)


  • bay leaf, 3-4 pcs
  • allspice (Jamaica pepper or pimenta), 5-10 pcs
  • white horseradish, dry powdered, 1 tsp
  • marjoram (Origanum majorana), 1 tsp
  • nutmeg, freshly grated or milled, 1/4 tsp
  • bell pepper flakes, 1 Tbsp
  • water, 1-2 cups (100-200 ml)
Spices for veggie bouillon

How to make it:

  • mix all species in a small pot
  • pour hot, just boiled water (boiled in a kettle, for example) to a mixture and bring to a boil on a stove
  • simmer for 5 minutes
  • remove from a stove-top and let it sit for 5 minutes more
  • strain a broth. It is ready!

Important notes:

  • Take just minimum of nutmeg, in bigger amount it gives bitter taste to food
  • Better to use species in flakes or whole leaves, whole grains, because if using all ingredients in powder form, the ready broth would be cloudy, even if filtered
  • If prefer to change the initial ingredients listed above, choose those which are not too spicy-hot, or replace only with one hot spicy ingredient
  • Simmer species for no longer than 5 minutes, because bay leafs give bitter taste to food if overcooked

Photos by Dr. A. Palatronis on www.z-antenna.com

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