Bouillon Cube or stock cube is dice-shaped dehydrated vegetable or meat stock (in French, bouillon), used to season dishes. The first long-meat extracts appeared in XVIII century, stored in glass pot. Then, in XIX century, they began to be shaped into a small cube. Now we also have it in granular form.
Among the main ingredients, that may vary, bouillon cubes always contain a large amount of salt, important both to help preservation and seasoning of dishes.