Most commonly used seasonings-MSG, Chicken Seasoning, chicken powder, Bouillon Cube

A comparison of flavorings and how to choose them？

Feature	MSG (Monosodium Glutamate)	Chicken Bouillon (Chicken Seasoning)	Chicken Powder	Soup Cube (Bouillon Cube)
Core Composition	≥99% Glutamate. Pure umami.	MSG + Salt + Chicken extract/oil + Nucleotides (I+G) + Spices, Starch.	MSG + Chicken meat/bone powder + Salt + Spices. Powder form.	Salt + Fat/Oil + MSG/Yeast Extract + Chicken extract + Flavors, pressed into a cube.
Form	White crystals or fine powder	Granules (due to starch)	Fine powder	Solid cube or paste
Appearance
Primary Function	Provides pure UMAMI. No other flavors.	Provides savory chicken flavor & saltiness. An all-purpose seasoning.	Provides intense chicken aroma & umami. Blends and adheres easily.	Quickly forms a soup base. Very concentrated.
Saltiness	Virtually none	High (Salt is a major component)	Medium-High	Very High (Salt is often the #1 ingredient)
How to Use	Added near the end of cooking. Tiny amounts.	Used during cooking (marinating, stir-frying) as a seasoning/salt substitute.	Great for marinades, fillings, dipping sauces, sprinkling on finished dishes.	Must be dissolved in water to make broth, or added to simmering liquids.
Flavor Profile	Pure, clean umami	Salty, savory, with chicken notes. Well-rounded.	Pronounced chicken aroma with immediate umami impact.	Intense, concentrated broth flavor. Can taste artificial.
Key Difference	The umami foundation. The source of "savory" in others.	"MSG upgraded with chicken flavor." The most versatile home-cooking staple.	"Chicken aroma in powder form." Ideal for coating and instant aroma.	"Solidified, concentrated soup." Ultimate convenience, but highest in additives/salt.

How to Choose:

1. For those seeking healthier, purer flavor enhancement and skilled cooks: MSG is the first choice, allowing for self-control of salt and flavor.

2. For everyday stir-fries and braised dishes at home, prioritizing convenience and complex flavors: Chicken bouillon is the most versatile and balanced choice.

3. For enhancing the flavor of meats, making fillings, or dipping sauces: Chicken powder is more effective.

4. For those who don't want to make soup at all and just want a quick pot of savory broth (such as quick soup base or hot pot broth): Use soup cubes, but be sure to pay attention to the saltiness and dilute with water as needed.

For flavorings, please contact Tianjin Sino Chemical Co., Ltd.