๐๐น๐ฎ๐๐ผ๐๐ฟ ๐ถ๐ป ๐๐ต๐ฒ ๐๐ฝ๐ผ๐๐น๐ถ๐ด๐ต๐, ๐จ๐บ๐ฎ๐บ๐ถ ๐ฑ ๐ฑ
Besides the basic flavours sweet, sour, salty and bitter, there is another basic flavour: umami. Umami s Japanese for 'delicious taste', umai (Japanese for delicious) and mi (Japanese for flavour).
But what exactly does it mean? It has been used for centuries as a natural flavour enhancer in Asian cuisine. The flavour is difficult to define, but can be described as a savoury, full-bodied taste that gives a dish depth.
Theย umami flavourย is caused by glutamine, which is mainly found in protein-containing products such as ripe tomato meat, seaweed, poultry, fish, vegetables and (aged) cheese, such as Parmesan. Umami is a flavour that is very trending. What is very umami is using anchovies, olives, capers, garlic in your pasta sauce.
Tip from Lecocq Flavours
If you want to take an umami flavour to an even higher level, combine umami-rich products with fish, seafood and shellfish. The presence of umami makes things that already taste good taste even better and fuller, and umami makes you crave for more.
๐ Would you like this flavour enhancer in your products? Feel free to request an umami flavour from our R&D department. We will co-create the ultimate flavour experience.
Lecocq Flavours' wide range of more than 12,000 flavourings includes various umami flavourings.
