If you’ve never had MAGGI® Liquid Seasoning, think soy sauce — but next level. Slightly thicker, meatier flavour, more complex and you only need a few drops to bring out the Maggic in your dish!
MAGGI Liquid seasoning is a dark-coloured, concentrated flavour enhancer made from hydrolysed vegetable protein (wheat). It has a rich umami savouriness.
Umami is often thought of as the fifth taste — after sweet, salty, sour and bitter. Japan first described the taste over 100 years ago. It’s present in foods that contain a lot of glutamic acid — like ripe tomatoes, mushrooms, aged cheese and MSG.
MAGGI Liquid Seasoning is suitable for vegetarians, and it's great to add a delicious roasted flavour to veggie-based dishes.
You can find this amazing seasoning in almost every corner of the world – with slight variations from country to country. Chefs and cooks often suggest it must originate from their home country as it makes the typical dishes taste more Burundian, more Mexican or more Filipino.... It’s the umami savouriness which makes this sauce so universal to all the dishes of the world.
Its actual origins, date back to late 19th-century Switzerland where MAGGI originates, designed by Julius Maggi to boost the meaty flavour of simple inexpensive dishes where meat was not always available.
If you’ve been existing without this flavour-amplifier, it’s time to start experimenting! Add a few drops to your stir fries, sauces, curries, soups, stews during cooking. Rice, noodles and pasta all benefit from a drop or two at the end of their cooking time.
Check out our fantastic Pad Thai recipe which uses MAGGI Liquid Seasoning here.
Both rich in umami, MAGGI and soy sauce are made in a similar way, but MAGGI is made from hydrolysed wheat protein Soy Sauce is predominantly made with Soya beans. MAGGI seasoning flavour is deeper and more complex than soy sauce.
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