Vegetable Seasoning

Vegetable seasoning is a blend of dried herbs and spices, often including ingredients like onion, garlic, parsley, and pepper. The specific composition can vary widely, but it is designed to enhance the savoury flavour of foods. It is typically manufactured by drying and grinding individual herbs and spices, then blending them together.

Manufacturers add vegetable seasoning to provide or enhance flavour in a wide range of savoury foods. It is commonly found in rice dishes, ready meals, soups, sauces, and marinades. Its primary function is as a flavouring agent, adding complexity and depth to the taste profile of a product.

Vegetable seasoning is generally considered a flavouring, not a food additive requiring an E-number, and is not listed on the Register of Food Additive Authorisations. Its components are common culinary ingredients. The Food Standards Agency (FSA) and Food Standards Scotland (FSS) do not typically set specific limits for such flavouring blends when used in typical amounts. Some individual spices and herbs within the blend have been studied for potential health effects, but evidence is often mixed and relates to high-dose consumption, not typical dietary intake.