Monosodium Glutamate (MSG)

Monosodium glutamate, sold here as pure, clean white crystals. On the tongue it reads as a rounded, mouth-filling savouriness, the kind you get from a long-simmered stock or a piece of aged cheese.

MSG is widely used in global cooking, especially throughout East and Southeast Asia, where it is valued for heightening savoury notes without overpowering a dish. A small amount makes food taste fuller, and because it carries about a third of the sodium of table salt, it can stand in for part of the salt in a recipe.

Monosodium glutamate is also sold as MSG, umami seasoning or flavour enhancer 621. It suits home cooks who want the savoury depth of a restaurant kitchen without building it from stock and long simmering. A small shake goes a long way, and it pairs well with garlic, onion, ginger, soy sauce and chilli. Measure with a dry spoon and keep the lid closed so the crystals stay loose and easy to pour.

How to use it

Use it alongside salt in meats, vegetables, soups, stews, noodles, rice dishes and snacks, either stirred in during cooking or sprinkled over at the end as a finishing seasoning. It is most useful in vegetarian broths and quick stir-fries that have not had time to build depth of their own. Technique tip: start small, around a quarter teaspoon for a dish serving four, and ease back slightly on the salt, since MSG brings its own savoury edge.

Details

Also known as

MSG, Umami Seasoning, Flavour Enhancer 621, Glutamate monosodique, Glutamato monosódico, 味精, غلوتامات أحادية الصوديوم