MSG Salt

Monosodium glutamate blended with standard salt into a single all-purpose seasoning. On the tongue it reads as ordinary salt for the first moment, then opens into the rounded, mouth-filling savouriness 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. Paired with salt it becomes an efficient one-jar seasoning that makes food taste fuller rather than saltier.

How to use it

Use it in place of some of the 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: because it is already salted, replace rather than add. Swap out a quarter of the salt a recipe calls for, taste, and adjust from there.

Details

Also known as

Umami Salt, Flavor Enhancer Salt, Monosodium Glutamate Salt, MSG Seasoning Salt, 味精盐,