A flavored vegetable starch capsule and the method of manufacture of the flavored capsule is provided. The capsule may comprise (a) from about 95% to about 100% parts by weight of cellulose, such as hydroxymethylcellulose; (b) from about 0.5% to about 5.5% by weight of a suitable hydrogenated saccharide, such as sorbitol; (c) from about 0.2 to about 2.5% of a lubricant, such as silicon dioxide; (d) up to about 10% purified water; to which is added about 1/10 parts by weight of liquid flavoring.
