Tag: Savory flavors

The fifth basic taste, umami, was first scientifically identified in 1908 by a Japanese chemist. If you're looking to replicate this delicious savory flavor, a wide array of natural umami substitutes can transform your dishes without relying on MSG. Whether you are cooking vegan, avoiding certain additives, or simply ran out of a key ingredient, plenty of flavorful options can provide that signature depth and richness.

According to research, the Maillard reaction creates a deep, craveable umami flavor in many cooked foods. So, if you find yourself asking, "Why am I craving caramelized onions?", you are likely reacting to this potent combination of savory and sweet flavor notes that science has long confirmed as irresistible.

According to scientific classification, yeast is a single-celled fungus belonging to the kingdom Fungi, not Animalia. This means that yes, you can use yeast in vegan cooking, but it's important to understand the different forms and their applications.

Over 100 years ago, Japanese chemist Kikunae Ikeda isolated glutamate from seaweed, leading to the creation of MSG. For those seeking an alternative to this flavor enhancer, the good news is that many whole foods naturally deliver the same savory 'umami' taste. Exploring natural alternatives not only provides delicious results but also offers additional nutritional benefits.

Monosodium glutamate (MSG) is the sodium salt of glutamic acid, and it's a component found naturally in many foods, including onions. This fundamental fact helps clarify the common question: does onion have MSG, or rather, does it contain the savory-enhancing glutamate compound associated with it?