So what is MSG? Monosodium glutamate (MSG) is a flavour enhancer that has become indispensable in kitchens around the world, renowned for its ability to intensify the savoury taste of food. Discovered over a century ago by Japanese scientist Kikunae Ikeda, who first extracted the compound from seaweed, MSG has been embraced globally for its unique ability to enhance umami—the fifth basic taste described as savoury or meaty
The Basics of MSG
MSG appears as a white crystalline powder, similar in look to table salt or sugar, produced through a fermentation process akin to that used for making yoghurt, vinegar, or soy sauce. It is derived from glutamic acid, a non-essential amino acid naturally present in various foods like tomatoes, cheese, and mushrooms.
How MSG Enhances Flavour
The primary role of MSG in cooking is to enhance umami, activating receptors on the tongue that elevate the overall taste experience. This makes it especially useful in recipes where a rich, savoury flavour is desired. By triggering these receptors, MSG can make a dish taste more balanced and rounded, without the need for excessive salt.
Culinary Uses of MSG
Chefs across the globe utilise MSG to boost flavours in both simple home cooking and complex culinary creations. In Asian cuisines, it is a staple for dishes such as ramen, where it enhances the broth’s meaty, savoury depth, or in stir-fried vegetables to bring out their natural flavours. It also features in many Western processed foods like canned soups, snacks such as flavoured crisps, and in seasoning blends for meats and stews.
For home cooks looking to experiment with MSG, adding a pinch to dishes like chicken soup, grilled steak, or even vegetable stir-fry can significantly elevate the natural flavours. It proves particularly useful in vegetarian or vegan dishes, where it adds a depth of flavour that might otherwise require meat or stock.
Addressing Health Concerns
Despite its popularity, MSG has been subject to health controversies, notably being linked in the past to what was called “Chinese Restaurant Syndrome”. However, extensive scientific research has shown that MSG is safe for the general population when consumed in reasonable amounts. Recognised by major health organisations like the Food and Drug Administration (FDA) and the World Health Organization (WHO), MSG is considered a safe addition to food.
Furthermore, MSG can help reduce sodium intake, which is beneficial for those managing blood pressure or reducing sodium for health reasons. MSG contains about one-third the sodium of table salt, and when used in conjunction with salt, it can reduce the total sodium content of a dish by up to 40% while maintaining its flavourful integrity.
Practical Tips for Using MSG
Incorporating MSG into your cooking is straightforward. Start with a small amount—about half a teaspoon for a dish serving four to six people—and adjust according to your taste preferences. MSG works best in dishes intended to be savoury, such as meats, vegetables, and soups. It’s important to use it as a complement to other flavours rather than a substitute, as it enhances rather than masks flavours.
Understanding what MSG is and how it can be responsibly used in the kitchen allows cooks at all levels to explore new dimensions in their culinary creations. Whether you’re a professional chef or a home cook, experimenting with MSG could elevate your cooking, adding rich, satisfying layers of flavour to your favourite dishes.
If you liked this article, you might also like to learn about why reheated food often tastes better.
