The present invention pertains to a solid flavoring containing edible salt, at an amount of 30-50 wt pcnt in relation to the total amount of the solid flavoring, and sugar, at an amount of 0-15 weight parts to 100 weight parts of the edible salt. According to the present invention, it is possible to inhibit hygroscopic solidification of a solid flavoring without using a raw material unrelated to taste and without requiring a complex production process. Furthermore, it is possible to provide a solid flavoring in which the hydroscopic solidification resistance of a solid flavoring is fundamentally improved in an easy and inexpensive way without affecting the quality of the solid flavoring, and in which, even during storage over a long period of time, solidification does not readily occur and stable quality can be maintained.
