How to eat marmite?

The State of Israel. Tony Blair’s departure date. The great cyclist/motorist debate. Of late, these great mainstays of this paper’s Letters page have become trifles light as air. For the newspaper’s readers, there has only been one show in town, one battlefield on which to show their colours: the proper way to devour Marmite.

The origins of this flurry of correspondence – and there have been hundreds of letters and e-mails – came on 30 August. In an episode that history will remember, a piece in our Features pages had the temerity to suggest that one step to the perfect serving of Marmite on toast was to “spread a generous helping of Marmite over the butter”.

Before you could say “hell-in-a-handcart”, people were talking about “the end of civilisation as we know it”. Who would have thought such a subject, unmeaty as it is in every respect, could unleash such a bilious torrent? What is it about this yeasty, oil-slick gloop that can exhort such extremes of feeling, such condiment-inspired incontinence? It is true that Marmite – in Britain, at least – remains wildly popular. More than 3,700 tons of Marmite are sold here every year, two thirds of which is spread on toast. That works out at 600 million pieces of Marmite and toast consumed in the UK every year.

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But it is also true that, considered only in terms of taste, Marmite generates strong opinions. Some cannot live without it, some would rather eat coal. These entrenched standpoints do Marmite, as a commercial entity, no harm. And, for every celebrity acolyte – Victoria Beckham, Elton John and Peter Ustinov never travel without it – there is one ready to spoil the party. Bill Bryson, famously, staked his anti-Marmite colours to the mast with this trademark observation.

“There are certain things,” wrote Bryson, “that you have to be British, or at least older than me, or possibly both, to appreciate: skiffle music, salt-cellars with a single hole, and Marmite (an edible yeast extract with the visual properties of an industrial lubricant).”

But in the past few weeks, the debate has spread and spread. The rules of the game have changed. Something has happened, to the people who eat Marmite, and to the people who do not. Marmite started life in 1902, in the blue-collar, Midlands town of Burton-upon-Trent as a by-product of the brewing industry which supported most of the town’s workers. The town itself, on the border of Derbyshire and Staffordshire, bursts with civic pride. Burton has always punched above its weight, the most obvious example being when the football team, Burton Albion, gave Manchester United a fright with a 0-0 draw only last year.

But the if Marmite’s origins are profoundly English, its name is not. The word, Marmite, is derived from the French marmite, meaning “large earthen cooking pot” – the vessel which appears on the front of Marmite jars today – and in which Marmite itself was first placed on the shelves more than 100 years ago.

Details of the board meeting at which this famous brand was born do not exist, but it betrays an odd lack of confidence to name a product after the vessel it arrives in, rather like calling a packet of Salt ‘n’ Vinegar, Foil ‘n’ Plastic. Either way, the earthenware pots disappeared in Marmite’s infancy, to be replaced by the classic glass jar that has since taken its place in the pantheon of British design.

So Marmite is not quite as sweat and sawdust as the traditionalists would have you believe. Marmite, is, in short, a little arriviste. But tell that to the letter-writers. They have weighed in on any number of yeast-related issues: the correct accompaniment for Marmite (poached eggs and chilli anyone?); the ideal setting for a Marmite sandwich (on a boat near Mull, apparently); and alternative uses for the brown stuff (spreading over offending newspaper columnists).

Marmite has become, it seems, both a common cause and a sublime metaphor. One philosophically inclined correspondent recalled how his father taught him “to prepare Marmite on toast by thoroughly mixing a little Marmite with a pat of butter and spreading the softened mixture on to hot toast. This method ensures that the butter and Marmite are evenly distributed, that neither dominates, and that all the ingredients are enjoyed at their best. Does this method hold a lesson for other areas of life?”

But the debate that has raised the dander of most correspondents – and which might be at the heart of the present rush of nostalgia about Marmite – seems to be the merits, or otherwise, of the “squeezy bottle”.

Months ago, Marmite launched a new product, a “squeeze jar” of Marmite. Despite pleading from Marmite-lovers all over the country, one of whom, on these pages, implored Unilever: “Don’t do this. There are few absolutely perfect things in the world, but Marmite, surely, is one of them.”

But they did it. They lowered the viscosity of their product and they stuck it in an upside-down plastic bottle. Although the traditional, glass-jar stuff is still available, the advent of the squeezy bottle was, considered many traditionalists, an abomination.And now, a few weeks on, enthusiasts of the dark brown stuff are understandably feeling threatened.

Unilever, which owns the Marmite brand, is unrepentant. “Years of frustration of trying to get that last scraping of Marmite out of the bottom of the jar are over,” said a Unilever spokes-man yesterday. ” offers the same great taste, in a more easy-to-use format. Fans will be able to spread it easily on sandwiches, drizzle it on cheese, stir it into recipes and even draw with it.”

But the Unilever people are missing the point. Marmite does not have fans; it has people. And even if Marmite people could spread their Marmite on sandwiches, drizzle it on cheese, or stir it into recipes, they would not want it to be something they could do easily. No, Marmite people want the stiff lid, the tiny tub, the breadcrumbs secreted in the murky, pungent depths. They do not want to be able to finish the jar of Marmite. They do not, in short, want change.

It is for this reason, this longing for permanence, that there has been such uproar over the squeezy bottle. But it is also the reason, indirectly, that Marmite people are always telling you about their wild and wonderful culinary uses for the humble spread. If the jar of Marmite stays absolutely unchanged, then how playful, how mock-contrary, how British of us, to create Marmite Beef Wellington.

One man who is busy making a mint from this niche craze is Paul Hartley, the 100,000-selling author of The Marmite Cookbook, which contains such Marmite-infused delights as Lamb Kofte and Sicilian Scramble. Mr Hartley is a Marmite person, fiercely conservative about its shape and viscosity; wildly exuberant about its use as a culinary catalyst.

“I just love the stuff,” Mr Hartley says. “I use Marmite as a condiment; to brush on vegetables when I’m cooking them; I use it in mayonnaise; I use it in vinaigrette; I put it in pasta. It’s a bit like the salt and the pepper. It’s a great ingredient to fuse flavours together.

“I make a haddock and artichoke chowder. I’ve tried it with Marmite and without Marmite. The chowder, if you get the quantity of Marmite right, is great. You can’t taste the Marmite, but the haddock and the artichoke become much bigger flavours. It is completely delicious.” Now Unilever suggests there is a “perfect” way to make a classic Marmite on toast. “Toast a slice of freshly baked white bread until golden brown,” they say. “Apply a tasty covering of real butter (about 10g), allowing it to melt while the toast is still hot. Top your creation with about four grams of Marmite, from the tip of a knife and eat immediately, while still warm.”

Again, the big corporation seems to have missed the mark. The point, if there is a point to be gleaned from the hundreds of Marmite missives the newspaper has received, is that there is no one way of doing anything with Marmite.

Marmite people spread the love in their own, unique fashion. The only thing that should never change is the thing itself, the pot-bellied, heavy, British, stolid, mucky, stubborn, salty, delicious, perfect little jar of Marmite.

Chowder with a twist

Paul Hartley’s haddock and artichoke chowder – with Marmite

Serves 6

25g unsalted butter
1 small onion, finely chopped
400g Jerusalem artichokes, roughly chopped
700ml good fish stock (or fish bouillon and water)
1 teaspoon Marmite
200g natural smoked haddock, skinned and flaked
75ml double cream
Cayenne pepper
Vegetable oil for deep-frying
1 large parsnip
Handful flat-leaf parsley, chopped

Melt butter and cook three quarters of onion and half of artichokes gently for five minutes in a covered pan making sure they don’t brown. Add stock and Marmite, bring to the boil and cover and simmer for about 15 minutes.

Heat the oil. You should be able to make a sufficiently deep well of vegetable oil using a wok.

Cool the mixture a little and then liquidize until puréed. Return to a clean pan and add the vegetables.

Simmer for 10 minutes until vegetables are tender. Add fish, cream and cayenne pepper, stirring gently for about five minutes.

When nearly ready, peel parsnip. Continue to use the potato peeler to cut full-length shavings and deep fry in oil pre-heated to 190C for about a minute until golden and crispy (like home-made crisps). Keep your eye on them as they’ll brown quickly. Serve with parsnip crisps and parsley.

From The Marmite Cookbook by Paul Harley, Absolute Press, £7.99

Photo by Stewart Black.

Marmite is a somewhat polarizing spread. (Their slogan is “Love it. Hate it.”) Made from brewer’s yeast, the salty paste has an umami-packed, almost condensed-soy-sauce-like flavor that can be overwhelming in large amounts. Add just a smidge, though, and you’ll boost the savory-factor of whatever you’re eating many times over. And look, even if you do hate it, at least it makes you feel something.

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Though I am not fortunate enough to live in the land of Marmite crisps and cheese—that magical place is across the pond—I like to make my own marmite treats, and infuse my life with salty goodness. Here are a few of my favorites:

  • Roasted chicken: Mix a couple of teaspoons of Marmite with your favorite cooking oil and slather it all over chicken breasts, thighs, or an entire chicken. Roast as usual.
  • Roasted vegetables: You can try the official Marmite Roasties recipe from the the Marmite site, or you can simply mix a big spoon of the savory spread with some cooking fat—duck fat, perhaps?—and toss them with your favorite vegetables before popping them in the oven. (Alternative idea: make your own damn Marmite crisps, in the microwave, no less.)
  • Soups: Marmite has an umami-packed, stock-like flavor that can punch up any broth. Just whisk a few teaspoons in to whatever soup you happen to be stirring, or use it as the base for a vegetarian-friendly French onion.
  • Pasta: Queen Nigella Lawson mixes Marmite with butter and parm for a super savory spaghetti dinner. Want something a little richer? Use it to boost your carbonara.
  • Popcorn: Whisk a teaspoon of Marmite into some melted butter and drizzle over hot popcorn. If it gets a little soggy, you can always crisp it up in the oven like Jamie Oliver does here.
  • Sauces and Gravies: Make a meaty-tasting but animal-free gravy using Marmite as your base, or use it to jazz up brunch with Marmite hollandaise.

I’ve also seen some Marmite cocktails floating around the world wide web, but have yet to try them. I don’t know about this Gold Rush situation—which pairs the yeast spread with grapefruit juice—but I bet it’d be good in a Bloody Mary.

10 Astonishing Benefits of Marmite That Will Turn Your Hatred Into Love

Creating a vision for your life might seem like a frivolous, fantastical waste of time, but it’s not: creating a compelling vision of the life you want is actually one of the most effective strategies for achieving the life of your dreams. Perhaps the best way to look at the concept of a life vision is as a compass to help guide you to take the best actions and make the right choices that help propel you toward your best life.

Why You Need a Vision

Experts and life success stories support the idea that with a vision in mind, you are more likely to succeed far beyond what you could otherwise achieve without a clear vision. Think of crafting your life vision as mapping a path to your personal and professional dreams. Life satisfaction and personal happiness are within reach. The harsh reality is that if you don’t develop your own vision, you’ll allow other people and circumstances to direct the course of your life.

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How to Create Your Life Vision

Don’t expect a clear and well-defined vision overnight—envisioning your life and determining the course you will follow requires time, and reflection. You need to cultivate vision and perspective, and you also need to apply logic and planning for the practical application of your vision. Your best vision blossoms from your dreams, hopes, and aspirations. It will resonate with your values and ideals, and will generate energy and enthusiasm to help strengthen your commitment to explore the possibilities of your life.

What Do You Want?

The question sounds deceptively simple, but it’s often the most difficult to answer. Allowing yourself to explore your deepest desires can be very frightening. You may also not think you have the time to consider something as fanciful as what you want out of life, but it’s important to remind yourself that a life of fulfillment does not usually happen by chance, but by design.

It’s helpful to ask some thought-provoking questions to help you discover the possibilities of what you want out of life. Consider every aspect of your life, personal and professional, tangible and intangible. Contemplate all the important areas, family and friends, career and success, health and quality of life, spiritual connection and personal growth, and don’t forget about fun and enjoyment.

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Some tips to guide you:

  • Remember to ask why you want certain things
  • Think about what you want, not on what you don’t want.
  • Give yourself permission to dream.
  • Be creative. Consider ideas that you never thought possible.
  • Focus on your wishes, not what others expect of you.

Some questions to start your exploration:

  • What really matters to you in life? Not what should matter, what does matter.
  • What would you like to have more of in your life?
  • Set aside money for a moment; what do you want in your career?
  • What are your secret passions and dreams?
  • What would bring more joy and happiness into your life?
  • What do you want your relationships to be like?
  • What qualities would you like to develop?
  • What are your values? What issues do you care about?
  • What are your talents? What’s special about you?
  • What would you most like to accomplish?
  • What would legacy would you like to leave behind?

It may be helpful to write your thoughts down in a journal or creative vision board if you’re the creative type. Add your own questions, and ask others what they want out of life. Relax and make this exercise fun. You may want to set your answers aside for a while and come back to them later to see if any have changed or if you have anything to add.

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What Would Your Best Life Look Like?

Describe your ideal life in detail. Allow yourself to dream and imagine, and create a vivid picture. If you can’t visualize a picture, focus on how your best life would feel. If you find it difficult to envision your life 20 or 30 years from now, start with five years—even a few years into the future will give you a place to start. What you see may surprise you. Set aside preconceived notions. This is your chance to dream and fantasize.

A few prompts to get you started:

  • What will you have accomplished already?
  • How will you feel about yourself?
  • What kind of people are in your life? How do you feel about them?
  • What does your ideal day look like?
  • Where are you? Where do you live? Think specifics, what city, state, or country, type of community, house or an apartment, style and atmosphere.
  • What would you be doing?
  • Are you with another person, a group of people, or are you by yourself?
  • How are you dressed?
  • What’s your state of mind? Happy or sad? Contented or frustrated?
  • What does your physical body look like? How do you feel about that?
  • Does your best life make you smile and make your heart sing? If it doesn’t, dig deeper, dream bigger.

It’s important to focus on the result, or at least a way-point in your life. Don’t think about the process for getting there yet—that’s the next step. Give yourself permission to revisit this vision every day, even if only for a few minutes. Keep your vision alive and in the front of your mind.

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Plan Backwards

It may sound counter-intuitive to plan backwards rather than forwards, but when you’re planning your life from the end result, it’s often more useful to consider the last step and work your way back to the first. This is actually a valuable and practical strategy for making your vision a reality.

  • What’s the last thing that would’ve had to happen to achieve your best life?
  • What’s the most important choice you would’ve had to make?
  • What would you have needed to learn along the way?
  • What important actions would you have had to take?
  • What beliefs would you have needed to change?
  • What habits or behaviors would you have had to cultivate?
  • What type of support would you have had to enlist?
  • How long will it have taken you to realize your best life?
  • What steps or milestones would you have needed to reach along the way?

Now it’s time to think about your first step, and the next step after that. Ponder the gap between where you are now and where you want to be in the future. It may seem impossible, but it’s quite achievable if you take it step-by-step.

It’s important to revisit this vision from time to time. Don’t be surprised if your answers to the questions, your technicolor vision, and the resulting plans change. That can actually be a very good thing; as you change in unforeseeable ways, the best life you envision will change as well. For now, it’s important to use the process, create your vision, and take the first step towards making that vision a reality.

Featured photo credit: Matt Noble via unsplash.com

Best ever Marmite recipes

Have you seen the news? According to researchers from York University (April 2017), eating Marmite could increase brain power and might even help stave off dementia! That’s some powerful yeast extract.

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The study recorded changes in electrical brain activity for those participants who ate just 1tsp of Marmite a day. Apparently, Marmite’s high concentration of vitamin B12 increases chemicals that are thought to protect against neurological disorders.

True or not (and we hope it is), we’ll always love Marmite at olive HQ. So let’s celebrate that yeasty spread with some absolutely cracking recipes that make the most out of it, including Marmite muffins, Marmite bagels, sticky Marmite nuts and seeds, Marmite bread and even a Marmite spaghetti carbonara!

Cheese and Marmite flapjacks

A great way to pack in the oats without adding tons of sugar – cheese and Marmite together is an umami bomb.

Marmite chicken

Check out Luiz Hara’s crunchy marmite chicken with a quick cucumber pickle. This simple but moreish dish is packed with flavour and an easy weekend recipe to serve friends.

Creamy tomato soup with cheese and Marmite dippers

Check out our tomato soup recipe with cheesy marmite sourdough dippers. This easy vegetarian soup is enough to serve four and ready in 30 minutes.

Gruyère, spring onion & Marmite muffins

Marmite adds a fun twist to this recipe and gives a delicious savoury flavour to these cheese and onion muffins. Perfect for a quick snack on-the-go.

Marmite glazed nuts & seeds

These Marmite glazed nuts and seeds are seriously addictive and perfect for a quick snack. If you like Twiglets you’ll love this salty savoury mix!

Marmite carbonara

Love it or hate it as they say! This quick and easy spaghetti carbonara recipe is a twist on the classic dish using Marmite which gives it a delicious flavour. Serve with a generous sprinkle of parmesan and parsley

Marmite marbled bagels

Like Marmite? Then you’ll love our swirly marbled bagels. They’re a little tricky to make, but so worth the effort. Set aside some time this weekend and give them a go!

Gruyere, spring onion and marmite muffins

Marmite adds a fun twist to this recipe and gives a delicious savoury flavour to these cheese and onion muffins. Perfect for a quick snack on-the-go.

Marmite hollandaise

Two things we love are combined into one with his Marmite hollandaise. It gives the hollandaise a deep, rich, almost cheesy flavour.

Sixtyone’s Marmite bread

Sixtyone is a rare combination of a smart destination and neighbourhood restaurant, situated on the edge of residential Marylebone. The kitchen is headed up by Arnaud Stevens, whose Anglo-French background is reflected in the menu of modernised classics. Every meal starts with a bread basket in which you might find soda bread, ficelles and the Marmite bread that locals happily pop in to buy during the week. We’ve asked them to share their recipe with us here.

Marmite and cheddar muffins

Marmite adds a deliciously savoury kick to these cheesy muffins. They make a delicious on-the-go snack, and are a great way to use that jar in your cupboard. Try our other muffin recipes here

Marmite bagels

This recipe for Marmite bagels combines two of our favourite breakfast items in one great bake. Smother them in butter or more Marmite, if you can handle it.

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You can read more about Marmite and its potential powers here

Trust us: It can be good. Photo: Melissa Hom

Few condiments inspire strong feelings like the yeast extracts Marmite and Vegemite. An unscientific survey of my American friends and family deemed them universally awful, and when Barack Obama met Australia’s prime minister, POTUS called Vegemite “horrible.” I agree that when spread on toast, as it is in Australia, England, and New Zealand, they’re putrid. But when you properly apply their deeply concentrated salty and savory flavors, you can put them to work in surprisingly engaging ways.

These spreads are a by-product of making beer: Spent brewer’s yeast is boiled for days with salt and vegetables until it becomes a sticky, pungent brown paste. Germans invented the process, but it became famous in England, where the Marmite Food Extract Company was created in 1902 in a tiny town called Burton-on-Trent. Vegemite came along twenty years later.

Connoisseurs will debate the differences between Marmite and Vegemite, but for our purposes it’s enough to say that Marmite is the English version and Vegemite is the Australian version.

And unless you grew up with it, the stuff doesn’t taste great on its own — if there were such a thing as too much umami, yeast extract would have it. Like fish sauce, it’s concentrated and pungent, loaded with the amino acid flavor compounds called glutamates. But that’s why it works so well when combined with other ingredients: Its strength is softened and its umami-boosting properties can amplify a dish rather than overwhelming it.

Chefs (typically Brits, Aussies, or Kiwis) have put it to work in surprising ways: Jamie Oliver uses Marmite in a recipe for Dark, Sticky Lamb Stew. Brooklyn’s Kiwiana restaurant, headed by New Zealand chef Mark Simmons, serves a very good Marmite-and-honey-glazed baby back rib. You can take a cue from those ideas, or simply try the recipes below.

Welsh Rabbit is a classic beer pairing, and the addition of Marmite gives it earthiness that the cheese-and-mustard alone don’t have. It’s great with a pint of stout. In the pad Thai, I swapped out the tamarind paste that usually serves as the dish’s anchor flavor. The Marmite works almost like a stock, intensifying the dish. And in the Marmite-butter-basted chicken, the yeast extract accentuates the roasted flavor on the skin, achieving a slow-cooked flavor in the oven that would take much longer on a rotisserie.

In case you’re wondering, there’s no actual rabbit here.Photo: Ian Knauer
Welsh Rabbit
Serves 4 to 6

3/4 cup warm water
2 teaspoons Marmite
1 tablespoon unsalted butter
1 tablespoons all-purpose flour
1 teaspoon Dijon mustard
6 oz sharp cheddar cheese
1 large egg yolk

Whisk together water and Marmite until dissolved.

Heat butter in a medium heavy saucepan over high heat until melted. Whisk in flour and cook roux until flour is golden, 2 to 3 minutes. Whisk Marmite mixture into roux in a stream and bring to a boil, whisking. Whisk in mustard and cheese, whisking until cheese is melted. Remove from heat and whisk in yolk. Serve with toast.

The yeast extract makes the chicken taste as if it’s been roasted for hours.Photo: Ian Knauer
Marmite-Butter Roast Chicken
Serves 6

3 tablespoons unsalted butter
1 tablespoon Marmite
1/2 teaspoon freshly ground black pepper
1 (4 lb) chicken

Preheat oven to 400°F.

Melt butter in a 10-inch skillet (preferably cast iron) over medium heat. Whisk in Marmite and pepper until combined. Transfer butter mixture to a small container.

Truss chicken, then place in skillet and brush with about 1/2 of butter mixture. Place chicken in oven and roast 45 minutes. Brush chicken with remaining butter mixture then continue to roast until chicken is cooked through about 30 minutes more.

Let chicken stand 15 minutes before carving and serving.

A British ingredient gives this Thai-American favorite a new dimension.Photo: Ian Knauer
Marmite Pad Thai
Serves 4 to 6

3/4 cup hot water, plus additional for noodles
1 tablespoon Marmite
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
8 oz pad thai rice noodles
3 tablespoons vegetable oil
4 scallions, sliced
1 shallot, sliced
1 garlic clove, sliced
8 oz bean sprouts
5 oz sliced snow peas
2 large eggs, beaten
Garnishes: roasted, salted peanuts; cilantro; mint leaves; Sriracha sauce; lime wedges

Stir together 3/4 cup hot water with Marmite, fish sauce, soy, and sugar until combined, then reserve.

Soak noodles in hot water to cover, 10 minutes, then drain.

Heat oil in a large heavy skillet or wok over high heat until hot, then add scallions, shallot, and garlic, stirring until browned, about 6 minutes. Stir in sprouts and snow peas and cook, stirring, until crisp tender, about 4 minutes.

Whisk eggs into vegetable mixture in skillet and cook, whisking, until eggs are cooked. Add reserved sauce and noodles and cook, stirring, until noodles have absorbed liquid. Serve pad Thai with garnishes.

Ian Knauer is the author of The Farm: Rustic Recipes for a Year of Incredible Food.

Earlier: Flavor Ammo: How to Cook With Your Vaporizer

You should cook with Marmite yeast extract

Marmite yeast extract and its nearly interchangeable Australian sister, Vegemite, are essentially yeast proteins, byproducts of the alcohol industry. If that sounds pretty gross to you, you’re not alone; salty, savory, and enormously potent, one smear of the paste is enough to send most unacclimated palates running. The UK company has long poked fun at its own divisive flavor with the tagline “Love it or hate it” and now with a tongue-in-cheek campaign to end #marmiteneglect. Lopéz-Alt admits that the paste is an acquired taste eaten on its own, but recommends pairing it with other umami-rich ingredients to maximize impact and minimize the likelihood that a single source of flavor will overpower a dish.

Could Lopéz-Alt usher in an American Marmite revolution? Indeed, the rest of the English-speaking world has been harnessing the power of yeast extract for more than a century, both in cooking and as a dietary supplement. Beginning in the 1920s and 30s, it was given to pregnant women as a powerful source of folate and to prevent anemia. Marmite yeast extract and Vegemite were included in the ration packs of British and Australian soldiers during WWII to keep “fighting men fighting fit.” Today, the NHS recommends Marmite as a good source of B12 for individuals on a vegetarian diet, who don’t regularly absorb the vitamin from animal foods. Its high B-vitamin content has even led to the widespread myth that regular consumption will ward off mosquitoes.

But unless you’re planning to hunker down to a hot cup of Marmite, that nutritional kick will likely be a fringe benefit to the condiment’s instant flavor-boosting properties. Like any umami-rich ingredient, the thick brown paste lends a savory, full, “meaty” taste to drab dishes. Vegan-friendly foods and condiments that are high in glutamates—such as kombu, tomatoes and tomato juice, umeboshi paste, miso, and mushrooms—all have the power to add savory oomph to cooking. But keeping a jar of Marmite in your pantry is a great safeguard for those moments when your soup, stew, or roast needs a boost and anchovies or parmesan just won’t cut it (or aren’t on hand). The folks at Marmite even offer Marmite-laced recipes on their website. One inexpensive jar keeps in the pantry, opened, for a good while, and ask anyone who’s tried it—a little bit goes a long, long way.

Read more : here
Find our recipes for yeast extract in food application here.