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Professional kitchens have long relied on soup bases over liquid broths for one reason: concentration. Jamison's Chicken Soup Base packs the flavor compounds of a long-simmered chicken stock into a jar — each spoonful reconstitutes into a deep, full-bodied broth in under a minute. The flavor science behind this comes down to free amino acids and nucleotides. Chicken contains glutamic acid (the amino acid responsible for umami) and inosinic acid (IMP, a nucleotide released from muscle tissue during cooking and slow simmering). When glutamic acid and IMP appear together, they interact synergistically at TAS1R3 glutamate receptors on the tongue — producing umami perception roughly 8× more intense than either compound alone. This combination, amplified by Maillard reaction products formed during the base concentration process (pyrazines, furans, and other aromatic compounds from amino acid-sugar interactions at high heat), is what gives a good soup base its characteristic savory depth that plain salt cannot replicate. Use as a broth replacement in any recipe: soups, stews, risotto, gravies, braised meats, pan sauces, rice, and polenta. Case of 6 × 14 oz jars — restaurant-scale supply for home kitchens.
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