This liquid seasoning was brought to us in 1886 by the Swiss entrepreneur of Italian descent, Julius Maggi. Instant soups and dehydrated bouillon cubes also originated from his workshop. It is used for seasoning soups, sauces, and salads.
It has a salty taste and a cooling nature.
Characteristics and effects of mushrooms according to traditional Chinese medicine
Description of herbal blends, effects according to Chinese medicine and main usage
Dietary recommendations including individual foods for specific patterns
Characteristics and effects of herbs according to traditional Chinese medicine
Characteristics of food and its influence on individual organs
Classification of herbs and mushrooms by individual diseases
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