The utility model aims to provide a process and method in producing a seasoning particularly bitter chevon stew (pinapaitan) bouillon cube made from chevon entrails. The sliced entrails are saut‚ed with oil, garlic, onions, and ginger then boiled with water, ground black pepper, vinegar, long green chili, tamarind sinigang mix, brown sugar, iodized salt, including the papait or bile extract, cooked until tender. The cooked pinapaitan is dried in the dehydrator for 12 hours at 80oC. The mixture was ground and sifted. Oil is mixed into the dehydrated mixture before molding it in the bouillon molder. The bouillon cube is packaged in laminated foil before storage. The chevon bouillon cube can be used as a flavor enhancer or seasoning.