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Using MSG is similar to adding glutamate-rich foods to enhance a recipe’s savoriness foods naturally high in glutamate include ripe tomatoes, aged cheese, mushrooms and soup stocks.

Because glutamate has a unique affinity with the umami taste receptors on the tongue, glutamate is the purest source of umami taste.

However, it contributes little or nothing to sweet or bitter foods.

MSG can effectively enhance foods that are savory.

A very small amount of MSG can increase the level of umami flavor by adding glutamate to a recipe.

First and foremost, MSG makes good-quality food taste better, but it will not improve the flavor of poor-quality food.MSG Makes Good-Tasting Foods Taste Better Listed below are clear-cut reasons why MSG (umami seasoning) should be in your cupboard for use in cooking – alongside pepper, garlic powder, salt and other typical condiments. The truth… about MSG’s role in the culinary world. As a dear great aunt used to say, “Let’s get down to brass tacks” and talk about why MSG is used around the globe. Putting safety myths aside for the time being (we’ve covered many of those on this website), perhaps the doubting-Thomas cooks have been in the dark about how and why to use MSG.

However, there are some cooks who still need to be convinced about the benefits of MSG. That is why I have a shaker of MSG on the spice shelf in my kitchen… and I use it all the time. This condiment – often referred to as “umami seasoning” – can make savory foods taste better than when prepared without it. There is no doubt in my mind that MSG (monosodium glutamate) enhances the flavor of many foods.