Umami enhancers

liquid seasoning

chemical compound, flavor enhancer

Parmesan (, ) is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months. It is a grana-type cheese, along with Grana Padano, the historic , and others.

amino acid and neurotransmitter

Umami ( from , ), or savoriness, is one of the five basic tastes. It is characteristic of broths and cooked meats.

is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae), and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spreads; pickling vegetables, fish, or meats; and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple food. Miso is high in protein and rich in minerals, and it played an important nutritional role in feudal Japan. Miso is widely used in both traditional and modern cooking in Japan, and as of 2018 had been gaining worldwide interest.

an amber-coloured liquid extracted from the fermentation of fish with sea salt

sauce

thumb|Some common brands of packaged instant dashi

thumb|upright|Garum amphorae from [[Pompeii]]

Maggi (, ) is an international brand of seasonings, instant soups, and noodles that originated in Switzerland in the late 19th century. In 1947, the Maggi brand was acquired by the Swiss giant Nestlé.

fermented condiment

condiment

Vegemite ( ) is a brand of a thick, dark brown Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additives. It was developed by Cyril Callister in Melbourne, Victoria, for the Fred Walker Company in 1922 and was first sold in stores on 25 October 1923.

thumb|Dried kombu thumb|Dried kombu sold in a Japanese supermarket

Marmite ( ) is a British savoury spread based on yeast extract invented by the Marmite Food Company in 1902. It is made from by-products of beer brewing (lees) and is produced by the British company Unilever. Marmite is a vegan source of B vitamins, including supplementary vitamin B12. It is traditionally eaten spread thinly on buttered toast.

Japanese chemist (1864–1936)

thumb|Steam animates katsuobushi thumb|A bag of katsuobushi flakes is simmered, smoked and fermented skipjack tuna (Katsuwonus pelamis, sometimes referred to as bonito). It is also known as bonito flakes or broadly as .

Doenjang () or soybean paste is a type of fermented bean paste made of soybean and brine used in Korean cuisine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish.

dehydrated broth or stock formed into a small cube

species of Phaeophyceae

food

chemical compound

type of deactivated yeast

Douchi (), also known as tochi, fermented black soybeans, Chinese fermented black beans (), or salted black beans, is a type of fermented and salted black soybean most popular in the cuisine of China, where they are most widely used for making black bean sauce dishes.

A scientifically unsubstantiated syndrome that is said to occur when consuming foods containing high concentrations of monosodium glutamate.

spicy seafood sauce from Hong Kong

Bovril is a thick and salty meat extract paste, similar to a yeast extract, developed in the 1870s by Scottish entrepreneur John Lawson Johnston. It is sold in a distinctive bulbous jar and as cubes and granules. Its brownish-black appearance is similar to Vegemite and Marmite. Bovril is owned and distributed by Unilever UK.

Prahok (; , ) is a salted and fermented fish paste (usually of mudfish) used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the time of the year when fresh fish was not available in abundant supply. Because of its saltiness and strong flavor, it was used as an addition to many meals in Cambodian cuisine, including soups and sauces.

chemical compound

dried shrimp used as seasoning

fermented foods made from ground soybeans

Ngapi ( , ) is a pungent paste made of either fish or shrimp used in Burmese cuisine. Ngapi is typically made by fermenting fish or shrimp that is salted and ground then sundried. Like cheese, it can be distinguished based on main ingredient and regional origin. Ngapi can be distinguished by the type of fish used to make it. Ngapi can come from whole fish (such as ngapi kaung), from small fish (hmyin ngapi) or from prawns (seinza ngapi). Ngapi is a main ingredient of Lower Burmese cooking and is used as a condiment or additive in most dishes. Raw ngapi, with some exceptions, is not intended fo

Cenovis is a dark brown food paste from Switzerland consisting of yeast extract, onions, carrots and spices. Sold internationally under the brand Sonaris, it is similar to English Marmite, Brazilian Cenovit, and Australian Vegemite. Rich in vitamin B1, it may be used to flavour soups, sausages, and salads. The most popular way to consume Cenovis, however, is to spread it on a slice of buttered bread, as stated on the product's packaging. It can also be blended into butter and used as a spread or a filling for croissants and buns.

flavor enhancer

solution derived from the hydrolysis of a protein into its component amino acids and peptides

Fish sauce originating from Kelantan

brown sauce for seasoning of steaks

Padaek or padek (Lao: ປາແດກ) is a traditional Lao condiment made from pickled or fermented fish that has been cured. It often contains chunks of fish and is thicker, as well as more seasoned than fish sauce. Unlike other versions of fish sauce in Southeast Asia, padaek is made from freshwater fish, owing to the landlocked nature of the former kingdom of Lan Xang. Padaek is used in many Lao dishes, most notably tam maak hoong.

fish cured by fermentation to reduce spoilage

food ingredient brand

Pissalat or pissala, is a condiment originating from the Nice region of France. The name comes from peis salat in Niçard and means 'salted fish'. It is made from anchovy puree flavoured with cloves, thyme, bay leaf and black pepper mixed with olive oil. Pissalat is used for flavouring hors d'oeuvres, fish, cold meats, and, especially, the local specialty, pissaladière.

200px|thumb|"Akita shottsuru" made from hatahata (left). The other bottle is ishiru made from sardine. Shottsuru (塩魚汁) is an aromatic regional Japanese fish sauce similar to the Thai nam pla. The authentic version is made from the fish known as hatahata (Arctoscopus japonicus or sailfin sandfish), and its production is associated with the Akita region.

type of Korean soy sauce

highly concentrated meat stock

Aromat is a food seasoning, developed in Switzerland by Walter Obrist for Knorr Thayngen, the Swiss branch of the German food company Knorr, in 1952. Aromat was originally called "", which means plant extract in German. Knorr dropped the name in 1953 and altered its form, from cubes to a powdered seasoning. Aromat was marketed internationally and is described by Knorr as an "all purpose savoury seasoning".

condiment served with food in the UK and Ireland

British anchovy paste

food ingredient made by protein hydrolysis of plant protein with a meat-bouillon-like taste