In last week's post about MSG, we mentioned one of our favorite monosodium glutamate-containing products: Maggi seasoning sauce. We don't usually discuss specific brands of condiments on The Kitchn, but Maggi is a global phenomenon with some very impassioned fans. In fact, just writing about Maggi makes our mouths water. Do you use Maggi in your cooking?
Ingredient Spotlight: Maggi Seasoning Sauce
I grew up with Maggi; my father added the dark brown soy sauce-like seasoning to various Chinese and Vietnamese dishes from noodles to tofu. (Meanwhile, my mother blanched at the thought of all that MSG and sodium.) Maggi sauce is often associated with Asian cooking, but it was actually developed in Switzerland in the late 19th century. It is still popular in German-speaking countries, where it is known as Maggi-Würze.
Interestingly, the recipe for Maggi seasoning sauce varies around the world. Versions produced or marketed in the United States, Mexico, and various European and Asian countries differ in pungency and concentration. Some Maggi aficionados swear by the German or French versions. (A note to those with MSG sensitivities: some Maggi labels actively list monosodium glutamate, while others only list hydrolyzed wheat or soy protein, which contain natural MSG.)
In all cases, a little Maggi usually goes a long way. The sauce is full of umami-rich flavor and just a few drops can add depth to noodles, stir-fries, soups, and other dishes. We don't use it often, but when we do, it's a treat. We like to mix a little with mayonnaise to use as a spread for Vietnamese bánh mì sandwiches or dipping sauce for frites.
Do you use Maggi? How do you cook with it and which international version(s) do you like?
Further reading:
• Maggi Seasoning Sauce (a comparison of American and German Maggi) from Wandering Chopsticks
• My Love for Maggi Seasoning Sauce (Maggi versions from around the world) from Eat Drink & Be Merry
Related:
Marmite: Love It or Hate It?
What is Kewpie Mayonnaise?
(Image: Emily Ho)
Comments (9)
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Love the Maggi!
My mom was introduced to it by a Swiss friend & it always put it in salad dressing. It's now become a family staple. In NY I've found it in the regular supermarket but in LA I've only found it in Chinatown or Asian Markets.
Thanks Em!
view abby's profile
My grandparents immigrated from Germany in the 50s. With them came Legos, Haribo Gummi Baeren... and Maggi! All remnants of my childhood (of course my grandparents didn't think to secure the import license for any of that stuff and now it's all readily available in the U.S. Drats!).
I love it - prob because I grew up with it. I put it on rice, or pasta with butter and parmesan. Fake parmesan - like the Kraft kind in the green shaker. It's awful, awful food and terribly unhealthy but it's comforting on some level.
My dad would take leftover spaghetti and toss that with scrambled egg then fry it into a huge mess in a pan with oil and breadcrumbs. Then he'd dump Maggi all over it. It was so f'ing delicious. Of course, we only had that when my mom was working. She'd have vomited if she saw what he was serving us.
view GStelz's profile
Love it, thanks to Andrea Nguyen!
view Elissa at Poor Man's Feast's profile
It's not popular in New Zealand. I've never seen or used it.
view buda's profile
The sodium in this stuff would send my BP through the roof, so I never use it these days. But it's hard to beat anything Maggi for quick flavor pick-ups. Maggi is almost like magic; it can turn a pot of water and a potato into an appealing flavorful soup.
view 39520expat's profile
When I was a kid, I loved Maggi sauce with my steaks.
We just got back from a trip to Papua New Guinea, and the little Maggi seasoning packets are used on everything from cucumbers to peanuts!
view chow.baby's profile
I read Aya last year and copied the recipes it had in the back, including a recipe for ginger beer and a stew with peanuts and beef.
I was disappointed to find that the maggi cubes it called for were really high in sodium. Obviously we will use something to replace it, perhaps low sodium beef bouillion cubes, but I thought it would be really cute to use the same ingredients as the characters.
view bingsy's profile
I love Maggi, especially as a child. It was a nice change from soy sauce, very close but slightly different. However now that I'm an adult, I find I can't tolerate it as I used to. I'm obviously more sensitive to the msg.
view sillybee's profile
is this anything like Gravy Master? because as a kid my mom put that stuff on and in everything and it was awesome...
view kimbiss's profile