The German company Knorr manufactures Aromat seasoning, although the seasoning itself is a product of Switzerland. Users sprinkle the seasoning on just about any savoury dish.
Iodised salt makes up the largest amount of Aromat's volume. Manufacturers refine salt until it consists of pure sodium chloride, then add iodine to prevent caking. Aromat provides 240 mg (10 per cent of the recommended daily allowance) of sodium per quarter teaspoon serving. Monosodium glutamate (MSG), comprises the second largest amount of volume in Aromat, followed by the milk sugar lactose. Wheat starch provides a filler in the seasoning.
Onion and garlic powders add flavour. Yeast extract results from the processing of yeast cells and also contains monosodium glutamate. Oils in Aromat include palm and sunflower. Dried onions and dried Porcini mushrooms make up a small amount of the total volume of Aromat seasoning. The final ingredient is a vague "spices." Many seasoning companies do not wish to divulge the actual spice formula they use to avoid copycat products.
Calcium silicate keeps the seasoning from caking and forming clumps. Turmeric and caramel colour "add [an] appetizing hue to foods," according to Amazon. Although used for color, turmeric holds many beneficial properties for human health, but the amount of turmeric present in Aromat is not likely to provide many health benefits.