Swen Straßberger and Maja Gérard are bringing innovative seasoning to the kitchen and giving the classic bouillon cube a run for its money. Using a special process, the Berlin-based duo turns raw vegetables into high-quality broths in a jar. SweMa places great value on natural flavor and the best ingredients.
Conversation with Swen Straßberger from SweMa Vegetable Broth
Swen, you are a chef. Why does every kitchen need a good vegetable broth?
People often associate seasoning with salt and pepper—that's what many cookbooks say, too. But as a chef, I have always used a splash of vegetable broth to create a good base flavor in my food. This preserves the natural taste of the ingredients. I’m a fan of dishes that aren’t heavily seasoned, but rather allow the individual ingredients to shine.
What sets your broth apart?
We work with fresh, raw vegetables—not the usual dry concentrate. Through a special process, we process celery, carrots, leeks, parsley root, and herbs in such a way that the natural flavors and colors are preserved. No flavor enhancers, no glutamate, no preservatives.
How do you use SweMa broth?
Similar to a concentrated vegetable broth: one teaspoon per 250 ml of water. But it can also be used directly to season sauces, soups, risotto, pasta water, or marinated stir-fried vegetables.
