Seasoning for instant noodles

The majority of Asia style noodles are consumed as soup. Instant remain noodles have become synonymous with convenience foods, and consumers have come to expect a certain consistency in the product, both in flavor and texture.

There is instant noodles being sold in Styrofoam cups and packets, Some instant noodles can be eaten when added hot water into the cup containing the dry noodles while instant noodles in packets need to be cooked.

One of the key components of the success of these instant noodles is the spice seasonings that provide a consistent flavor balance.

Noah Webster’s original 1828 edition of the American Dictionary defined the word seasoning as ‘that which is added to any species of food to give it a higher relish; usually something pungent or aromatic, as salt, spices or other aromatic herbs, acids, sugar or a mixture of several things.’

Some compounds may be part of a seasoning mix at one time, and a complete condiment at another time, depending on when and how they are used.

The flavors of most spices are due to the presence of volatile organic compounds. In some cases, non-volatile organic components contribute to the flavor.
Seasoning for instant noodles