Slowly simmered from fish & vegetables. All natural. Close to homemade. For chowder, risotto & bisque. No glutens. No MSG. Kitchen basics – an American original. Cooking stock is a central ingredient for soups, sauces and marinades. It is used by many to flavor vegetables, potatoes and rice dishes. For years, making stock from scratch has been the only way health conscious cooks have been able to control and limit ingredients, such as salts and chemicals. But who has the time to make stock from scratch? In 1996, we were the first to introduce ready to use cooking stocks. Our stocks are slowly simmered from fish and vegetables, without added or produced MSG, additives or excess salts. This seafood stock is slowly simmered for hours with all-natural ingredients for a full bodied flavor. But it’s available to you in only seconds. Whether you’re a serious chef, family cook, concerned about your health or on a restricted diet, Kitchen Basics Cooking Stocks are the perfect pantry staple to keep on hand to start a wide variety of dishes. Founder Paul Hamerly with Chef & VP Product Development Ed Marlier. Allergen Watch: We strive to reduce the risk of allergen reactions by specifying that our ingredients must not contain milk (allergen tested), eggs (allergen tested), peanuts (allergen tested), glutens (allergen tested), soy, tree nuts, shellfish. No shellfish. We do not autolyze, hydrolyze, add or produce MSG. Diet Exchange: 8 oz = free food. No shellfish. Product of USA.