Aromat
Sign in to saveAromat is a food seasoning, developed in Switzerland by Walter Obrist for Knorr Thayngen, the Swiss branch of the German food company Knorr, in 1952. Aromat was originally called "", which means plant extract in German. Knorr dropped the name in 1953 and altered its form, from cubes to a powdered seasoning. Aromat was marketed internationally and is described by Knorr as an "all purpose savoury seasoning".
In the Vinony graph
Within Vinony's link graph, Aromat is referenced by 5 other articles, and connects out to Switzerland, German and wheat.
Vinony files it under Brand name condiments, Culinary Heritage of Switzerland and Herb and spice mixtures.
Its subject is documented across 5 Wikipedia language editions.
Wikidata facts
- Instance of
- spice mix
- Part of
- Knorr
- Country of origin
- Switzerland
- Official website
- www.knorr.com
- Image
- Aromat2.jpg
Show 2 more facts
- inception
- 1953-00-00
- Commons category
- Aromat
Sources (2)
via Wikidata · CC0
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Encyclopedic overview
3 sectionsContents
- See also
- References
- External links
Aromat is a food seasoning, developed in Switzerland by Walter Obrist for Knorr Thayngen, the Swiss branch of the German food company Knorr, in 1952. Aromat was originally called "", which means plant extract in German. Knorr dropped the name in 1953 and altered its form, from cubes to a powdered seasoning. 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.
Excerpted from Wikipedia’s “Aromat” article, available under the CC BY-SA 4.0 licence.