Technically it is a dehydrated broth that allows to easily and quickly produce an instant broth when rehydrated. The ease of use in modern kitchen is mainly due to its ease of maintenance and the ease with which it can be applied to any aqueous cooking process (being considered today as a time saving). It is used in the preparation of soups, sauces, pasta, rice. The invention of this type of preserved food is attributed to the eighteenth century French inventor named Nicolas Appert who used it as a meat extract.