Pronunciation: [bˈuːɪlən kjˈuːb] (IPA) 
The spelling of "bouillon cube" is derived from its French origins. In French, "bouillon" means broth or stock, and "cube" means cube. The word is pronounced as "boo-yon kyoo-b" in IPA phonetic transcription, with the stress falling on the second syllable. The "ou" sounds like "oo" in "moon," while "ll" is pronounced as "y" in "yes." In English, the word refers to a small cube used to make instant broth or stock.
A bouillon cube is a concentrated, dry cube or tablet used to flavor soups, stews, and other dishes. It is typically made by evaporating meat or vegetable broths until they solidify into a small cube shape. Bouillon cubes are a convenient and cost-effective way to add flavor to dishes without having to prepare homemade stocks or broths.
These cubes usually come in various flavors, such as beef, chicken, vegetable, or fish, allowing cooks to impart a distinctive taste to their culinary creations. They are composed of dehydrated ingredients like salt, monosodium glutamate, dried herbs and spices, dehydrated meat or vegetable powder, and sometimes fat. When dissolved in hot water, the cube swiftly breaks down, releasing its rich flavors and aromas, thereby adding depth and intensity to the dish.
Bouillon cubes are a versatile kitchen staple, used in a range of recipes, including soups, sauces, gravies, stews, and rice dishes. They act as a convenient substitute for liquid broths or stocks and can be easily adjusted to control the desired level of flavor. They provide a quick and easy solution for enhancing the taste of dishes, ideal for busy individuals or those lacking access to fresh ingredients. However, it is necessary to use them in moderation due to their high sodium content, particularly for individuals with dietary restrictions or health concerns.
The word "bouillon" is derived from the French language, specifically from the verb "bouillir", which means "to boil". The word "cube" comes from Latin "cubus", which means "a regular solid figure with six equal square faces". When combined, "bouillon cube" refers to a small cube or tablet that is used to make broth or stock by dissolving it in hot water.
