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Ajinomoto Umami Seasoning MSG - 1kg


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Pure Monosodium Glutamate (E621) Flavour Enhancer

Energy 0 kcal (0 kJ), Total Fat 0g of which saturates 0g, Carbohydrate 0g of which sugars 0g, Protein 0g, Sodium 12.5g: equivalent to Salt 31.7g

Add a small amount to soups to enhance depth of flavour.

Sprinkle some in dishes towards the end of cooking to intensify the taste of vegetables, meats, and sauces.

Incorporate into marinades to deepen the flavour of the protein and balance the seasoning​.

The Ultimate Umami Enhancer

MSG (monosodium glutamate) is a popular seasoning and flavour enhancer. It is the purest form of umami, the fifth taste. MSG is the sodium salt of glutamic acid, one of the most common naturally occurring amino acids.

Glutamic acid is produced in abundance in our bodies and found in many foods we eat every day such as seaweeds, cheeses, fermented beans, tomatoes, mushrooms, cured hams, scallops, tuna, green peas, fish and soy sauces, beef and yeast extract.

What is MSG?

MSG is derived from the fermentation of plant-based ingredients such as sugar cane, sugar beets, cassava, or corn. The fermentation process converts these ingredients into glutamic acid, which is then crystallized to form MSG​, a crystalline, odourless powder that dissolves easily.

The Power of Umami

Umami is the fifth basic taste after sweet, sour, salty, and bitter. Umami is often associated with rich savoury, meaty, or broth-like flavours. MSG adds pure umami to foods, enhancing their depth of flavour and taste.

Is MSG Bad For You?

No, MSG has been used safely as a food ingredient and seasoning in many different cultures. Extensive scientific research confirms MSG’s safety and role in the diet. MSG is classed as safe by the World Health Organization.

MSG can enhance the perception of saltiness while preserving palatability, allowing for a reduction in sodium content as MSG contains significantly less sodium compared to table salt​.

How to Add Umami to Your Cooking

MSG is a versatile ingredient that can be used in a variety of dishes, from stir-fries to grilled meats.

A small amount of MSG goes a long way. A pinch is enough to significantly enhance the flavour of any dish. Too much MSG can overpower the dish and lead to an overly strong umami taste, so it’s best to start with a small amount and increase gradually if needed.

For more inspiration, see How to use above.

Use in sauces and gravy, making them richer and more satisfying.

Store in a cool, dry place away from direct sunlight. 

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