This invention presented that the amino acid products of pigeon pea or mixed pigeon pea/sesame meal generated by kaji fungi (mold) or bacteria (lactic acid bacteria) submerged fermentation has used as seasoning sauce with any types of products, including solution, dried-powder, bechamel, and tablet to elevate flavor of foods. In addition, the amino acid products of pigeon pea or mixed pigeon pea/sesame meal by kaji fungi (mold) with solid state fermentation has used as seasoning sauce to elevate flavor of foods.
