Maggi seasoning is a seasoning sauce similar to soy sauce that is also called Maggi liquid, Maggi sauce, and Maggi wurze. Julius Maggi, the founder of the Maggi brand, invented Maggi seasoning. It came after the Swiss government contracted Maggi to create meals for working-class people.
Table of Contents
- Maggi seasoning flavor profile
- Health benefits
- Health concerns
- Common uses of Maggi seasoning
- Must-read related posts
In the eyes of the Swiss government, meals that could be prepared quickly had become necessary since this was during the Industrial Revolution, and more women were now working outside the home. To make these meals, Maggi began experimenting with different flours and created concentrated soups.
His first two instant soups were a bean and a pea soup, which he used as the basis for creating bouillon cubes. Maggi founded the now world-famous Maggi brand in 1884 and began selling Maggi seasoning in 1886. The liquid seasoning was intended to be a concentrated soup base that would be a substitute for a meat base, which can be time-consuming to make. Maggi seasoning was immediately successful.
In 1947, Nestle and the Maggi company merged. Maggi has continued as a division of Nestle.
Maggi seasoning flavor profile
Maggi seasoning contains a high concentration of glutamic acid, the same compound that gives the umami note to soy sauce. Umami is the main element of the Maggi seasoning flavor profile.
Despite having a similar flavor to soy sauce and having wheat as the main ingredient, Maggi seasoning is said to be a different product from soy sauce. Maggi seasoning is used to give savory foods a meaty, brothy flavor but with added herbaceous complexity.
For example, many people detect notes of the celery relative lovage in the flavor of the classic version of Maggi seasoning. So pronounced is the taste that many people have speculated that lovage might be among the secret ingredients.
In the years since the invention of Maggi seasoning, Germans have nicknamed the lovage herb maggikraut because of the similarity. Other possible herbs that contribute to the flavor include parsley.
Despite claims about its nutritional value in the past, Maggi seasoning does not appear to be a good source of any nutrient. The nutrition information on the Maggi website shows only trace amounts of protein and carbohydrates.
Maggi seasoning is high in sodium, which contributes to high blood pressure and can cause a range of serious health problems. Increased blood pressure can make you more likely to suffer heart attacks and strokes.
Another important health concern stems from the wheat used to make it. Maggi seasoning contains gluten, which can cause health problems for people with celiac disease and gluten intolerance.
Common uses of Maggi seasoning
Maggi seasoning is used worldwide with formulations that differ from region to region. Outside of immigrant communities, Maggi seasoning is not widely known or used. It is a niche ingredient in the United States. Maggi seasoning is used in Mexican dishes (common with taco meat and carne asada) and in Eastern European and African dishes.
It works well in marinades for meats cooked over an open flame, tomato-based pasta sauces, and Bloody Mary cocktails. It is a popular addition to soups and noodle dishes from Asia, and you can use it to replace soy sauce in dipping sauces for dumplings and fried foods.