We fell in love with marmite during a college semester abroad in the UK, and have kept a jar of it in our kitchen ever since. But just as the brand's "love it or hate it" ad campaign suggests, its strong, savory flavor isn't for everyone. Where do you stand?
Marmite is a yeast extract and was originally a by-product of the beer brewing process. It's a thick, sticky, glossy-brown paste that (admittedly) doesn't necessarily look like something you should be putting in your mouth. It has a salty and deeply umami taste that's very similar to the flavor that comes from deglazing a pan!
The classic way to eat marmite is to spread it very thinly on a piece of toast and eat this as a snack. We also like it in sandwiches or grilled cheese.
Even if you're not a fan of straight-up marmite, it can still be a great ingredient to use in cooking! We can use it in many of the same ways we use soy sauce or Worcestershire sauce.
A spoonful adds a savory depth to soups and gravies, and it can be thinned out to be used as a glaze for roasted meats. You can also try whisking marmite into salad dressings, mayo, and dipping sauces.
Are you a fan of marmite and its kin? How do you use it in your kitchen?
Related: Cilantro: Why Is Its Taste So Polarizing?
(Image: Flickr member mrbill licensed under Creative Commons)