Tag: Umami rich foods

Parmesan cheese contains one of the highest concentrations of naturally occurring free glutamate, with up to 1680mg per 100g, but other fermented products and seaweeds can also be extremely rich sources. This amino acid is the primary source of the savory, umami taste, and its levels increase during fermentation, aging, and ripening processes.

Glutamate is the most abundant amino acid in the human body and is present in virtually all protein-containing foods. Understanding where is glutamate naturally found can enrich your cooking and enhance your appreciation for the fifth basic taste, umami.