Still Spooning After All These Years
Where It All Started
Oh, to be entranced, enhanced by this magical substance. Marigold Swiss Vegetable Bouillon has been around for nearly 40 years rescuing many meals such as soups, stews and casseroles from blandness and mediocrity.
The Bouillon is Born
The original recipe was created by Isaak Mansk, aka Lucien Berg, a passionate vegetarian, food writer and novelist. His vision was for an instant non-meat alternative. He discovered a manufacturer in Switzerland who designed an aromatic golden powder which they called “Bouillon” (not a common term in this country in those days and often confused with that other precious stuff).
First Time to Market
Having found this treasure, Isaak had to find a way of getting it to the masses. From a garage in Hampstead, he sent out a dozen various lines to health food stores in Southern England and packed the bouillon powder on the kitchen table.
Marigold’s Big Break
Things changed radically when in 2003 a well known cook called Delia proclaimed in her book, “The Winter Collection,” that a pot of Marigold Bouillon Powder was an essential for every store cupboard. It was then that the supermarkets came knocking and suddenly Marigold became available on nearly every high street. Many other celebrity chefs known only by their first names (think Nigella) have since endorsed it.
The original recipe in the green label is still the star of the family. The label shows a relatively high content of sea salt (44%) in the dry product but when correctly diluted this reduces to about 2% of the liquid. 'Less Salt’ variants have been developed; the grey-labelled organic and the purple-labelled non-organic.
There have been very successful range extensions which have maintained standards of excellence and quality: from Pomegranate Molasses from Lebanon, wonderful Engevita Yeast Flakes, Braised Tofu and organic gravy mix perfect for any roast dinner.
Marigold Hits The Multiples
Marigold products can be found in independent health food shops and quality convenience stores. Various versions of the bouillons are found in Waitrose, Sainsburys, Tesco, Morrisons, Asda, Ocado and some Marks & Spencer stores.
A Product For The People
A popular feature of the powder is its “spoonability.” It is so easy to add to taste without dealing with the sticky amalgam which can be the cube. As well as being the secret weapon of the kitchen, true to its altruistic roots, Marigold bouillon has supported many projects both in the developing world and at home. It’s simply a loving spoonful.