What is the difference between umami seasoning and MSG?

Over 100 years ago, Japanese chemist Kikunae Ikeda identified glutamate as the source of umami, the fifth basic taste. While both umami seasoning and MSG are used to achieve this savory flavor, they are not the same thing.

Quick Summary

Umami is a savory taste sensation, while MSG (monosodium glutamate) is a specific compound that provides a pure umami flavor. The key difference lies in their composition: umami seasoning typically refers to a blend of natural ingredients, whereas MSG is a single, concentrated ingredient.

Key Points

• Umami is a taste, not a product: Umami is the fifth basic taste, often described as savory, caused by the amino acid glutamate.

• MSG is a pure umami compound: Monosodium glutamate is a single ingredient that provides a concentrated, pure form of umami flavor.

• Umami seasoning is a blend: Commercial umami seasonings are typically a mix of natural ingredients, like mushrooms, yeast, and spices, formulated to create a savory profile.

• MSG and seasoning have different origins: MSG is produced by fermentation, while umami seasonings are made from a blend of whole food powders.

• The body doesn't distinguish between glutamates: The body metabolizes the glutamate from MSG identically to the naturally occurring glutamate found in foods.

• MSG is scientifically proven safe: Decades of research have confirmed that MSG is safe to consume for the general population.

Umami, MSG, and the Taste of Savory

To understand the distinction between umami seasoning and MSG, one must first recognize what umami actually is. The word umami, which translates from Japanese to “delicious savory taste,” is considered the fifth basic taste alongside sweet, sour, salty, and bitter. This flavor is detected by taste receptors that specifically respond to glutamate, an amino acid.

Many natural foods are rich in umami due to their free glutamate content. This is why aged cheeses, fermented soy products like miso, mushrooms, and ripe tomatoes taste so satisfyingly savory. The aging and fermentation processes break down proteins, releasing more free glutamate and intensifying the umami flavor.

What Exactly is MSG?

Monosodium glutamate (MSG) is the sodium salt of glutamic acid. It is a white, odorless crystalline powder that provides a pure umami taste. While originally isolated from seaweed in 1908, modern MSG is produced through the fermentation of starches and sugars, such as those from corn or sugar beets. This process is similar to how yogurt and wine are made.

MSG acts as a flavor enhancer, amplifying the existing savory notes in a dish without adding a flavor of its own. Its glutamate component is chemically identical to the glutamate found naturally in foods, and the human body metabolizes both in the same way. This is why adding a pinch of MSG can make a dish taste more complex and satisfying. Because MSG contains only one-third the sodium of table salt, it can also be used to help reduce the overall sodium content of a meal without sacrificing flavor.

The Role of Umami Seasoning

In contrast to MSG's single-ingredient nature, "umami seasoning" is a broader, commercial term that can refer to a variety of products. These blends are specifically formulated to deliver umami flavor using a mix of natural ingredients that are high in glutamate and other synergistic compounds.

Common components found in umami seasoning blends include:

• Mushroom powder: Dried and ground mushrooms, such as porcini or shiitake, are rich in natural glutamates and provide an earthy, savory base.
• Nutritional yeast: A popular vegan ingredient, nutritional yeast provides a cheesy, nutty, umami flavor.
• Garlic and onion powder: These common spices add a foundational depth of flavor.
• Soy sauce or tamari powder: Fermented soy products are packed with natural glutamate.
• Salt and other spices: Many blends also include salt, pepper, thyme, or paprika to create a more balanced and complex flavor profile.

These blends aim to provide a nuanced umami flavor by combining ingredients, whereas MSG offers a concentrated, pure form of the taste. As a result, commercial umami seasonings can vary widely in flavor depending on their specific ingredient list.

Umami Seasoning vs. MSG: A Comparison Table

Feature	Umami Seasoning	Monosodium Glutamate (MSG)
Composition	A blend of multiple ingredients, often natural and plant-based, like mushrooms, yeast, or spices.	A single, isolated chemical compound: the sodium salt of glutamic acid.
Origin	Derived from natural food sources and other flavor compounds.	Produced through a modern fermentation process using plants like corn or sugar beets.
Flavor Profile	Depends on the blend's ingredients; can be earthy, salty, or complex.	Delivers a pure, isolated umami flavor without other flavor notes.
Application	Adds a specific profile of savory flavor to dishes.	Enhances and amplifies the existing umami flavor in food.
Ingredients	Varies widely (e.g., mushroom powder, nutritional yeast, salt).	Pure monosodium glutamate (often with anti-caking agents).

Natural Sources of Umami

For those who prefer to obtain umami directly from whole foods rather than commercial blends or single ingredients, the options are abundant. Incorporating umami-rich ingredients into your cooking is a fantastic way to add depth and complexity to your dishes naturally.

• Mushrooms: Varieties like shiitake, porcini, and truffles are excellent sources. Drying mushrooms and rehydrating them concentrates their flavor.
• Aged Cheeses: Parmesan and other hard, aged cheeses contain high levels of free glutamate.
• Tomatoes: Ripe tomatoes are full of natural glutamate, which is concentrated further when they are dried or cooked down into a paste.
• Fermented Foods: Soy sauce, miso, fish sauce, and kimchi are all powerful sources of umami due to the fermentation process.
• Seaweed: The kombu seaweed used to make traditional Japanese dashi broth was the original source from which umami was identified.
• Meat and Seafood: The glutamate in animal proteins contributes significantly to their rich, savory taste.

Conclusion: Choosing the Right Umami Source for Your Kitchen

The main takeaway is that umami is a taste, while umami seasoning and MSG are two distinct products used to achieve or enhance that taste. MSG is the purest form of umami, consisting of a single compound that amplifies the savory flavor of foods. Umami seasoning, by contrast, is a blend of various natural, glutamate-rich ingredients that provide a more complex flavor profile. The best choice depends on your culinary goals. If you want to boost the overall savory depth of a dish with a single ingredient, MSG is a clear and effective option. If you prefer a more layered, natural flavor derived from whole foods, an umami seasoning blend or adding umami-rich foods directly is the way to go. Both can be valuable tools in your kitchen, debunking the misconception that they are one and the same.

For more information on the safety of MSG and the science behind umami, consider exploring resources from reputable sources like the FDA and food science institutions.

A note on the MSG controversy

It is worth noting that the controversy surrounding MSG, including the racially-charged term "Chinese Restaurant Syndrome," has been widely debunked by decades of scientific research. Major regulatory bodies, including the FDA and the World Health Organization, have classified MSG as a safe food additive. Any perceived negative reactions are not consistently linked to MSG in controlled studies.

Understanding Different Glutamate Sources

While the glutamate in natural foods and the glutamate in MSG are chemically identical and processed by the body in the same way, how they are delivered makes a difference. In foods like cheese and tomatoes, glutamate is part of a complex matrix of other compounds that contribute to the overall flavor. With MSG, the glutamate is isolated, offering a precise way to control the umami level. Umami seasoning blends fall somewhere in between, providing a specific combination of natural ingredients that work together for a layered savory taste.

Frequently Asked Questions

Is umami seasoning just a fancier name for MSG?

No, umami seasoning is not just a different name for MSG. While MSG is a specific chemical compound that provides pure umami, umami seasoning is a general term for a blend of natural, glutamate-rich ingredients, such as mushroom powder, spices, and nutritional yeast.

Can I use MSG as a substitute for umami seasoning?

Yes, but be aware that they will produce different results. MSG provides a pure, concentrated umami boost, whereas a blended umami seasoning will add a more complex flavor profile influenced by its other ingredients, such as earthy mushrooms or savory yeast.

Are there any health differences between MSG and umami seasoning?

Scientific bodies like the FDA confirm that MSG is safe for consumption. Both MSG and natural umami seasonings deliver glutamate, which the body processes the same way. For sodium reduction, MSG contains significantly less sodium than table salt, which can be a health benefit.

What foods naturally contain high levels of umami?

Many common foods are naturally rich in umami due to high glutamate content. Examples include aged cheeses like Parmesan, ripe tomatoes, mushrooms (especially shiitake), fermented soy products like soy sauce and miso, and cured meats.

How is MSG produced?

Modern MSG is produced through the fermentation of starches and sugars from plants like corn, sugarcane, or sugar beets. This process is similar to how other common foods, like yogurt and wine, are made.

Why is umami seasoning often more expensive than MSG?

Umami seasoning blends often cost more than pure MSG because they contain a mix of different ingredients. The cost is influenced by the quality and type of ingredients used, such as different varieties of dried mushrooms or spices.

Does using MSG cause negative side effects like 'Chinese Restaurant Syndrome'?

No, the anecdotal claims linking MSG to adverse effects have been widely debunked by numerous scientific studies. Major regulatory agencies have found no consistent evidence to support these myths, and the term itself is often viewed as racially insensitive.