A stock cube is dehydrated stock formed into a small cube (about 1.5cm³). It is made by dehydrating vegetables, meat stock, a small portion of solid fat (such as hydrogenated oil), salt (usually well over 50%) and seasonings (usually including monosodium glutamate) and shaping them into a small cube. Dehydrated stock is also available in powder form.

Stock made from rehydrated cubes is different in taste to fresh stock because of its higher salt content and flavours changed by the boiling process. Stock cubes are convenient and cheap and are widely used in cooking to add flavour.

History

Stock cubes were commercialized by Maggi in 1908 and by Oxo in 1910 as a cheaper version of meat extract. By 1913, there were at least 10 brands available, with salt contents of 59-72%.