What Exactly is Chinese Salt? Unpacking the Truth About MSG

December 8, 2025 •

4 min read

According to the U.S. Food and Drug Administration (FDA), monosodium glutamate (MSG), the compound commonly referred to as 'Chinese salt,' is generally recognized as safe (GRAS) for consumption. This flavor enhancer is a salt of the amino acid glutamic acid and provides the fifth basic taste, umami.

Quick Summary

Chinese salt is monosodium glutamate (MSG), a food additive that imparts the savory umami flavor. Derived from a naturally occurring amino acid, it is used worldwide to enhance the taste of many foods and is generally considered safe for consumption.

Key Points

Misnomer for MSG: The term 'Chinese salt' incorrectly refers to monosodium glutamate (MSG), a flavor enhancer, not a type of rock salt.
Source of Umami: MSG is the isolated form of umami, the fifth basic taste, which adds a savory, meaty flavor to dishes.
Produced by Fermentation: Modern MSG is produced through the fermentation of carbohydrates like sugar cane, similar to how yogurt or vinegar is made.
Scientifically Safe: Major health organizations, including the FDA, recognize MSG as generally safe for consumption for most individuals.
Debunked Health Myths: The concept of 'Chinese Restaurant Syndrome' has been debunked by extensive research and is rooted in bias rather than scientific fact.
Sodium Reduction Aid: MSG can be used to reduce the overall sodium content of food by up to 40% while maintaining flavor, as it contains significantly less sodium than table salt.
Naturally Occurs in Many Foods: Glutamate, the key component of MSG, is naturally found in foods like tomatoes, mushrooms, and cheese.

The Identity of Chinese Salt

For many, the term "Chinese salt" conjures a specific image or reputation, often associated with adverse health effects like headaches. However, this common name is a misnomer for monosodium glutamate, or MSG. MSG is a white, odorless crystalline powder that provides the fifth basic taste, known as umami. The connection to "Chinese salt" originated from its widespread use in Asian cuisines, which later became intertwined with unsubstantiated health concerns. Understanding what MSG truly is and where it comes from is key to separating fact from fiction regarding this versatile ingredient.

Origins and Discovery

MSG was not discovered in China, but rather in Japan in 1908 by biochemist Kikunae Ikeda. He sought to replicate the savory taste he found in his wife's kombu (edible seaweed) broth. Through experimentation, he was able to extract and crystallize glutamic acid, identifying it as the source of the unique flavor. He called this new taste "umami," which translates to "delicious taste" in Japanese. The commercial production of MSG began the following year by the Ajinomoto Group.

How MSG is Made Today

Initially extracted from seaweed, modern MSG production is a large-scale, cost-effective process using fermentation. The process is similar to how yogurt or vinegar is made and typically uses carbohydrate sources like:

Sugar cane
Sugar beets
Cassava
Corn

During fermentation, microorganisms consume the carbohydrate, producing glutamic acid, which is then neutralized with sodium to create MSG. This results in a pure, consistent product that is chemically identical to the glutamate found naturally in many foods.

Debunking the Myths: MSG and Your Health

The most persistent myth surrounding MSG is its link to the so-called "Chinese Restaurant Syndrome" (CRS). This concept originated from a single letter to the New England Journal of Medicine in 1968, where a person described symptoms like flushing and headaches after consuming Chinese food, speculating that MSG was the cause. Over time, media coverage and xenophobic biases against East Asian cuisine amplified this idea.

However, decades of scientific research have refuted the existence of CRS as a widespread, defined medical condition caused by MSG. Major health organizations, including the FDA, the World Health Organization (WHO), and the European Food Safety Authority (EFSA), have all concluded that MSG is safe for most people when consumed as part of a normal diet. Studies on individuals claiming MSG sensitivity have failed to find consistent evidence to support a connection. Any reported reactions, which are rare, are typically mild and transient.

A Comparison: MSG vs. Table Salt


Feature	Monosodium Glutamate (MSG)	Table Salt (Sodium Chloride)
Chemical Composition	Sodium salt of glutamic acid (C5H8NNaO4)	Sodium chloride (NaCl)
Flavor Profile	Pure umami (savory, meaty)	Pure saltiness
Sodium Content	~12% sodium by weight	~39% sodium by weight
Flavor Function	Enhances and rounds out savory flavors	Provides a salty taste
Use Case	Enhances savory notes in broths, sauces, meats	Primarily for seasoning and preserving

Versatile Applications and Sodium Reduction

Beyond Asian cooking, MSG is a staple ingredient in countless food products globally, from canned soups and salad dressings to savory snacks and seasoning blends. Its power lies in its ability to intensify and round out flavors, making food more palatable. The umami taste it provides balances and harmonizes other tastes, creating a more complex and satisfying flavor profile.

An increasingly important application of MSG is as a tool for reducing sodium content in foods without compromising on flavor. Because MSG contains only one-third the amount of sodium as table salt by weight, it can be used to replace some salt in recipes, reducing overall sodium intake. This is particularly beneficial for those monitoring their sodium consumption for health reasons, such as managing blood pressure. The addition of MSG can help maintain the perception of saltiness even when the total sodium is lower, offering a smart solution for health-conscious cooking.

Conclusion

Ultimately, "Chinese salt" is a widely misunderstood term for monosodium glutamate, or MSG. Far from being a mysterious or harmful ingredient, MSG is a scientifically proven flavor enhancer that provides the savory taste of umami. Its discovery in Japan revolutionized flavor perception, and its modern production through fermentation makes it an accessible and safe food additive. While decades-old misconceptions persist, the overwhelming scientific consensus confirms MSG's safety for the vast majority of the population. Whether used in restaurant dishes or at home to reduce sodium, MSG's role in enhancing flavor and providing a delicious umami experience is undeniable. For more information on the safety and science behind MSG, consider visiting authoritative sources like this resource from Harvard Health: Monosodium glutamate (MSG): What it is, and why you might consider avoiding foods that contain it.

Frequently Asked Questions

Chinese salt is a misnomer for monosodium glutamate (MSG), a flavor enhancer that provides the savory umami taste. Table salt is sodium chloride, which provides a salty taste. MSG contains only about one-third the sodium of table salt.

According to extensive research and major health organizations like the FDA, MSG is generally recognized as safe for consumption. Any adverse reactions are rare, mild, and often linked to consuming very high doses in sensitive individuals.

MSG was first isolated from seaweed in Japan in 1908. Today, it is primarily produced through the fermentation of carbohydrates such as sugar cane, sugar beets, and corn.

Umami is the fifth basic taste, described as a savory, meaty, or brothy flavor. It is naturally found in foods rich in glutamate, like Parmesan cheese, tomatoes, and mushrooms, and is the distinct flavor that MSG provides.

Chinese Restaurant Syndrome was a term used to describe symptoms supposedly caused by MSG, but it is now widely discredited as a legitimate medical condition and is linked to historical anti-Asian bias. Scientific studies have found no consistent link between MSG and these symptoms.

Yes. MSG contains significantly less sodium than table salt, so replacing some table salt with MSG can lower the sodium content of a dish while still maintaining a savory, palatable flavor.

Many Chinese and other restaurants around the world use MSG, as do many food manufacturers for processed and packaged foods. Its use is a standard culinary practice for enhancing flavor, not specific to one cuisine.