It used to be (and most of us all learned) that were four basic tastes: Salty, Sweet, Sour and Bitter.

It is now recognized (and has been for ~25 years) that there is a fifth basic taste.... Savory, or Umami.

The flavor comes from Glutamates .... salts of Glutamic acid, and our tongues have taste receptors for L-Glutamate, the source of Umami. Often we encounter this as Monosodium Glutamate.

Monosodium Glutamate is used commercially as a flavor enhancer and many people have come to avoid it due to health concerns.

But there are other, natural sources of Glutamates. Additions of small amounts of these things can significantly enhance and improve the flavor of most foods.

Fermented sauces and garums (fish sauces) are a common source: Soy Sauce or Worcestershire sauce, for example. Also mushrooms, ripe tomato, bonita flakes or anchovy. Others too, I'm sure.

Personally, I use Worcestershire in all kinds of stuff: eggs, meat, red sauces, potatoes, etc. Worcestershire sauce is a garum.


So, if you're looking to add some flavor 'depth' to whatever you're cooking, then you're looking for foods high in glutamates.


Slendid Table - March 25 - Umami - Worth the listen if you cook (gets started at about 21:00 minutes)


http://en.wikipedia.org/wiki/Umami

 

I'm allergic to MSG, I can taste it immediately in food.

 

This was in my psychology book. I never heard of it until I took Psychology this passed semester.

 

MSG is only one kind of glutamate.

 

Yes it is, fortunately the only one many are allergic to

 

"umami"...the current fad in the food industry.

There is even a local gourmet burger chain out here called umami burger.