Aromat Ingredients

Updated April 17, 2017

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.

Main Ingredients

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.

Secondary Ingredients

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.

Cite this Article A tool to create a citation to reference this article Cite this Article

About the Author

Darci Pauser began writing in 2001. Her work has been featured in publications such as the "UC Berkeley Undergraduate Journal," Indybay and the West Texas Weekly. Pauser holds a certificate in sustainable agriculture from California's Green String Institute and a Bachelor of Arts in anthropology from the University of California, Berkeley.