All About MSG Seasoning: Who Invented It And How Does It Boost Flavour?
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MSG or Monosodium glutamate is a flavour-enhancing seasoning that is widely used in Chinese cuisine and also added to other restaurant foods, canned vegetables and soups. Just like sugar adds sweetness to a dish and salt adds saltiness, MSG contributes to adding the fifth flavour -- umami -- to a dish. For the unversed, umami is a category of taste in food, besides sweet, sour, salt, and bitter. Scientists identified umami taste receptors on the human tongue in 2002. It can be most closely associated with savoriness. In Japanese, umami means "essence of deliciousness".Also Read: Kosher Salt Vs Regular Salt: How They Differ In Taste And TextureA Quest For Flavour: Invention Of MSG It all started with a bowl of Kombu dashi in 1908. While savouring this dish, Japanese chemist Kikunae...