Abstract: The invention provides a particulate bouillon composition comprising: 2-16 wt. % of Allium selected from onion, shallot, garlic, leek and combinations thereof; 1.5-25 wt. % of vegetables selected from carrot, tomato, red bell pepper, parsnip and combinations thereof; 1-10 wt. % of herbs selected from parsley, fenugreek, rosemary, bay leaves and combinations thereof; 0-15 wt. % of herbal roots selected from celeriac, lovage root, root parsley and combinations thereof; 0.4-4.2 wt. % of spices selected turmeric, pepper, nutmeg, clove, celery seed and combinations thereof; 15-50 wt. % of thickener; 12-55 wt. % of filler; 0.1-10 wt. % of flavouring; wherein the composition contains less than 0.5 wt. % sodium; wherein components (a) to (e) constitute 10-50 wt. % of the composition; wherein components (f) to (g) constitute 35-75 wt. % of the composition; wherein components (a) to (h) constitute 70-100 wt. % of the composition.