View source for Category:Umami enhancers

Ingredients used by cooks, from ancient to modern times, to increase the amount of "[[umami]]" or ''savory'' taste. Umami is one of the five basic human tastes (along with sweet, sour, salty, and bitter). This category is analogous to [[:Category:Sweeteners|sweeteners]], but instead of the underlying molecules being chiefly [[glucose]] or [[sucrose]], these umami sources are all rich in [[glutamate]]. In fact, chefs can often swap glutamate-heavy ingredients, e.g., swapping [[soy sauce]] with [[fish sauce]] -- because the underlying chemistry is similar.

[[Category:Food ingredients]]
[[Category:Flavors]]