Fire: Created page with "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 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., swapp..."

2025-06-26T11:45:09Z

Created page with "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 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., swapp..."

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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]]

Category:Umami enhancers - Revision history