The disclosure relates to a method for preparing a food seasoning product comprising a solid state fermentation step, an hydrolysis step and a thermal reaction step, wherein the solid state fermentation step, hydrolysis step and thermal reaction step are carried out in the same reaction vessel, wherein the pressure in the reaction vessel is in the range 0 to 1.2 bar (gauge pressure), and wherein the solid state fermentation step is carried out on a reaction mixture having a moisture content in the range 15 % to 75 % w/w, and wherein temperature, humidity and stirring rate for preparing the food seasoning product are controlled using a computer system.
