Umami Seasoning adds the Umami flavor, the deliciousness factor, to food.
After sweet, sour, salt and bitter, umami is the fifth taste that conveys savory, flavor-enhancing attributes to food.
The Umami effect is to balance taste and round out the overall flavor of a dish. Umami enhances the palatability of a wide variety of foods.
- Mix 1/4 teaspoon Umami Seasoning with 1 Tablespoon butter, slather over corn on the cob or mushrooms.
- After seasoning in your usual way, add a pinch of Umami Seasoning to meats before barbecuing.
- Add 1/2 teaspoon per litre of stock when making any vegetable soups.
- Use in risotto and as a substitute for truffles, add to soups, stews and casseroles. Delicious rubbed onto pork fillet and steaks before cooking on the barbecue.
- Sprinkle on top of this avocado toast recipe
- Pour it over popcorn as a lower-sodium swap for salt
- Mix into homemade veggie burgers or inside the bun of one that's premade
- Use as a topper for roasted sweet potatoes (or any roasted vegetable)
- Sprinkle over grilled eggplant, or mix it into the marinade
- Stir into the coating for this delicious recipe for Panko-crusted chicken tenders
- Add on top of Nicoise salad or blend it into the dressing
- Dash it over this baked salmon with mushrooms before it goes in the oven and after
Porcini powder, black garlic powder, sweet paprika, tomato powder, South Australian sea salt, onion and garlic powders.
BackgroundUmami is often referred to as the Fifth Taste (in addition to sweet, salty, sour, and bitter) and is described as a pleasant "brothy" or "meaty" taste with a long-lasting, mouthwatering and coating sensation over the tongue.
It's a Japanese term that translates to "pleasant savory taste," and it's really just that. Umami is the deliciously rich, meaty flavor you'll get naturally from foods like parmesan cheese, sun-dried tomatoes, soy sauce, miso, and of course, mushrooms.
Umami has a mild but lasting aftertaste associated with salivation and a sensation of furriness on the tongue, stimulating the throat, the roof and the back of the mouth. By itself, umami is not palatable, but it makes a great variety of foods pleasant, especially in the presence of a matching aroma.
Some population groups, such as the elderly, may benefit from umami taste because their taste and smell sensitivity is impaired by age and medication. The loss of taste and smell can contribute to poor nutrition, increasing their risk of disease. Some evidence exists to show umami not only stimulates appetite, but also may contribute to satiety.
For those concerned about monosodium glutamate (MSG), fear not: because Umami occurs naturally in mushrooms,
Fresh, natural, pure herbs and spices blended and packed in Australia from imported and local ingredients then flown directly to our California Epicurean Kitchen.