Move Over Salt. Experiment with Umami

Wednesday, September 13, 2017

Looking for another taste to please the palate? Try the flavour-boosting power of umami, the so-called fifth flavour (after sweet, salty, sour and bitter). 

 

A small batch of potatoes on a table
Although many umami ingredients are high in salt (including anchovy paste, cured meats and aged cheeses, Worcestershire sauce and olives), others can be lower in salt. 
 
Umami can also be enhanced through the cooking process. Try caramelising onions or browning meat through roasting or sautéing. Or use a sparing amount of anchovy paste or Parmesan cheese to provide a lot of flavour without adding lots of salt.
 
You’ll find umami in:
 
Tomatoes
Mushrooms
Potatoes
Sweet potatoes
Most meats and seafood
Carrots
Spinach
Green tea
Walnuts and almonds
Peas and other legumes
Red bell peppers
Winter squashes
Beer, sake and wine
 

Three salt shakers in a row

It’s personal

Sensitivity to salty tastes differs from person to person, which can be a challenge when you are serving over 100 meals per day to 100 different people.
 
These differences are due to several factors including number of taste receptors on the tongue, overall health, and environmental influencers.  
 
Some medicines can also change how a person experiences taste. One solution is to use a minimal amount of salt and let each diner customise the meal.
 
For more information about Nestlé’s nutrition, health and wellness commitment, please contact us.