Marigold Swiss bouillon powder
From Cookipedia
Recently, User:JuliaBalbilla recommended that I try Marigold Swiss vegetable bouillon powder for making vegetable stock. I have to say that after using it I was very impressed. As a time-saving shortcut, I think it is nicer than most of the bouillon cubes I have used before and it has the added advantage of being in powdered form in a re-sealable container. You don't have to fiddle about with opening and dissolving silly cubes and you use as much or as little as you want. Major supermarkets now seem to stock this. A reduced salt version is also available.
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