If you the concerned about the health and quality of the food that you serve, for sure you do not use the store flavor cubes at all. And this is actually a right thing to do, because the structure of these cubes contain the following: salt to amplify taste and a smell (E621), starch, hydrogenated vegetable fat, maltodextrin, fat, extract of vegetable proteins, natural and identical natural fragrances, meat, spices, vegetables, natural dye (riboflavinum), i.e. almost nothing useful and natural. But what you do usually when you want to impact additional relish and aroma when cooking? For example in cooking spaghetti or cooking vegetable stew? There is a simple solution to make tasty, absolutely safe and useful flavor cubes. Usually I cook vegetable soup, without broth, and a meat on the main dish. Most often it is stewed chicken or fish. I prepare these separately. It seems such a waste to pour out a rich chicken broth which remains after stewing of meat, but it’s not possible to use it for soup, because of it’s fatty. Then I thought that I may use these to make flavor cubes. If you prepare, for example, beef ribs or simply you cook meat for salad, this broth also will be put to use.