Disclosed is a method for preparing a culinary flavouring product from ingredients including a tonality delivering ingredient and other ingredients, comprising the steps of: a) thermally reacting the tonality delivering ingredient with at least one thermal reaction precursor to obtain an intermediate product and b) processing the intermediate product of step a) with the other ingredients to obtain the final culinary flavouring product, wherein the other ingredients are selected from the group consisting of MSG, salt, water, and a combination thereof wherein step b) comprises granulation, drying, pasteurisation, or a combination thereof and wherein the tonality delivering ingredient is selected from edible meat, aromatic plants, vegetables, or a combination thereof and wherein the thermal reaction precursor comprises a carbonyl-containing compound selected from the group consisting of mono- and disaccharides, sugar derivatives, sources of sugar and/or sugar derivatives and their hydrolysates, glucose syrup, fructose syrup, xylose syrup, and hydrolysed pectins.
