History of bone broth

A 2500 year old tradition

“The body will rebuild and heal itself from illness once it has the right materials.”

Bone broth has been a part of different cultures since ancient times. It has over 2500 years of history as a cooking ingredient. During those times, the simmered bone broth was noticed to have positive effects in treating asthma and common cold symptoms, and it began to be used for medicinal purposes. First signs of bone broth being used as medicine are from China, where the broth was used especially for enhancing immune defence, strengthening blood cells and kidney and digestion system health. The doctors of traditional Chinese medicine emphasized the importance of bone broth because of it’s revitalizing properties.

Other indications of bone broth being used as a medicine can be found from the 12th century Egypt, where bone broth was widely used as much for common cold, as it was for curing asthma. 

The first bone broths, however, were cooked long before this.

The origin of bone broth dates back to a time when nutrition was scarce and a successful hunt wasn’t common. When the hunters finally succeeded in catching the game, it had to be properly used, with nothing thrown away. Soft parts were edible, leather and pelts could be used for clothing and accessories. The bones were all that was left, and they could not be eaten as is, and our ancestors had to find another way to make use of them. Before bowls and plates were common items, bones were roasted with hot stones to soften the hard bone and reach the soft marrow within. At a later date, with kettles and bowls, the bones could be added into a stew with other ingredients like herbs, vegetables and spices. This revolutionized the process and created a recipe that would span thousands of years to this date. The first bone broths were born.

Since then, the use of bone broth has spread and developed into an essential part of different food cultures around the world. It is said to be the mother of all spice broths and is still a special ingredient in many soups, stews and drinks around the world.

During the ancient times, bone marrow was the single most important nutrient a hunter animal could provide because ot its nutritional value. It contains a large amount of active essential nutrients and healthy fats.