By Devi Poojari
Umami-heavy ingredients add a layer of savoury flavour to food, which in turn encourages the tendency to want to eat more of something, while also enhancing already-present flavours.
A bottle of fish sauce is an umami-bomb. The sauce, made with fermented fish, salt and water is brightens the flavour of robust ingredients like birds eye chillies, meats and pairs well with Asian food, soups and oriental salads.
Rich in glutamic acid, concentrated tomato paste packs a flavour-boosting punch. Adding a spoonful or two of tomato paste to a slow-cooked pasta sauce, curries and stews offers the most delicious tomato flavour in its purest form.
Often known to have a ‘meaty’ and earthy flavour, mushrooms are packed with umami savouriness. Soak some in hot water and use the soaking liquid as well the rehydrated mushrooms to boost flavour in your pastas, tacos, stuffing and more.
If you’ve got a stub of the rind from a block of parmesan cheese leftover, reconsider discarding it and throw it into a pot of soup, stock or sauce for an extra depth of saltiness.
If you’ve had a chance to taste the dark, yeast extract that comes out of a jar and have been repelled by it in the past, we ask you to reconsider adding a tiny bit of Marmite to bring some extra ‘richness’ to roasted vegetables or meat, or to gravies and pan sauces.