How do you use marmite

Although a British staple, Marmite was actually invented by a German scientist, Justus von Liebig, who realized you could transform leftover yeast from beer brewing into a high-protein by-product. Marmite's main ingredients are yeast extract, salt, and extracts from spices and vegetables. It also boasts added nutrient fortifications, including vitamin B12, riboflavin, and folic acid. The yeast extract contains free glutamic acid, the monosodium of salt that adds a rich umami flavor similar to monosodium glutamate , and gives Marmite its distinct taste.

Marmite is, in one word, salty. That's why when you see it used, it's typically a small teaspoon being added to dishes, or a very thin layer smeared onto bread.

But it goes beyond salty, with extra deep notes of umami from the yeast and a hint of vegetal flavor from the extracts it features. What a time to be alive! Here at Delish UK , we have loads of recipes for all you Marmite fans out there, including cheesy Marmite sprouts.

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You can also add some marmite to soup or stew to give it a rich, savory flavor, or pair it with a cheese spread. Also, try spreading some marmite and butter over roasted meats and seafood to create a savory glaze.

Some people even enjoy mixing a half teaspoon of marmite in with their spaghetti before eating it. To learn how to make an entire meal that goes great with marmite, scroll down!

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Tips and Warnings. Related Articles. Article Summary. Method 1. Spread Marmite very sparingly. In Britain and other places where Marmite is popular, it's often eaten as a spread on toast, crackers, and other baked bread products. Since Marmite has such a strong salty, yeasty taste, it's usually eaten in small quantities even by its fans. If you're using your Marmite as a spread, rather than using a full spoonful of it like you might for jam or peanut butter, instead, use a tiny pea-sized amount like you would for toothpaste.

Ideally, when you spread this tiny amount of Marmite on your bread, it should leave a paper-thin layer of Marmite — just enough to discolor the bread. You don't want any noticeable "thickness" to the Marmite, as this will give a seriously overpowering taste.

Mix Marmite with butter or another spread to dilute the taste. One of the most common ingredients to combine with Marmite is butter, especially when the Marmite is being used as a spread. Butter's rich, smooth taste pairs well with the strong, salty flavor of Marmite. If you hate Marmite, try applying a generous helping of butter to your bread before or after you spread on the Marmite — the more you use, the less you'll taste the Marmite. Take small bites.

Getting used to eating Marmite is like the old saying about how to boil a frog — if you drop a frog into a pot of hot water, it will jump out, but if you drop it into a pot of lukewarm water and slowly increase the heat, it won't know anything's wrong until it's too late! Gradually, as you make progress, the strong, salty taste should become more bearable. If you're having a hard time swallowing even small bites of your Marmite spread, try moving each bite carefully to the back of your mouth so that you can swallow it without much chewing.

This should minimize the amount you have to taste the Marmite, but be careful — you'll need to take small bites to be able to swallow them without choking. Take big drinks with each bite. To keep the overpowering taste of Marmite under control, try taking a drink after each bite of Marmite you take.

The drink will act as a chaser — the more you sip, the less you'll taste the Marmite and the quicker the taste will leave your mouth. Plain, ordinary tap water is a good zero-calorie chaser, but if you really hate the taste of Marmite, you may want to consider a stronger-tasting beverage. After each bite, try drinking a swig of your favorite soft drink, or, if you're old enough, a stiff cocktail.

The strong flavors of these beverages should help "drown out" the Marmite taste. Try not to smell Marmite before you eat it. Here are my favourite 7 ways to eat this gooey spread if you dare and I suppose you could use Vegemite if you are crazy enough to think it is superior, sorry Aussies :.

The classic, simply spread lightly on toast, how can you go wrong? To add butter, to not add butter that is the question. We all love salted caramel so why not Marmite chocolate? Playing on the same taste sensations this is a winner in my book. And, as its kinda savoury, you can snack on it throughout the day. One drunken stumble home revealed no carbs, but never fear, for I discovered Marmite as a dip with carrot or cucumber sticks works pretty well.