A bouillon cube (US and Canada) or stock cube (Australia, Ireland, New Zealand, South Africa, UK) is dehydrated bouillon (French for broth) or stock formed into a small cube about 15 mm wide. It was typically made by dehydrating vegetables, meat stock, a small portion of fat, salt and seasonings and shaping them into a small cube. Vegetarian and vegan types are also made. Bouillon is also available in granular form.
Broth made from rehydrated cubes is different in taste from fresh broth because of its higher salt content and flavors changed by the boiling process. Bouillon cubes are convenient and inexpensive but have little nutritive value. The cubes are widely used in English cooking to add flavor, particularly in soups, stews and casseroles. They often contain flavor enhancer – either yeast extract or monosodium glutamate from other sources.