Savoury and umami
Asafoetida, fermented pastes and dried mushrooms: a deep, meaty savour.
Umami spices give a savoury, meaty depth. Asafoetida, dried mushrooms, fermented pastes, tomato, dried seaweed and shrimp paste are the main sources.
What makes them umami
Umami is the taste of glutamates and certain other compounds. It appears in fermented and dried foods, where proteins have broken down. Spices that carry it include asafoetida, which gives an onion and meat note, and fermented pastes such as doubanjiang and gochujang.
How cooks use them
Shrimp paste is used in Southeast Asian curries, fermented black beans in Chinese food, and miso in Japanese. Asafoetida gives depth to vegetarian dishes in India. Dried chilli and tomato also add savour.
Tips
Umami also comes from slow cooking and browning. Combine sources, such as tomato and mushroom, for a fuller effect.
Savoury and umami on EveryMasala
The spices written up so far, best known first.
🇮🇷 Iran and 2 moreAsafoetida
A pungent gum-resin from the Ferula plant, used as a garlic and onion substitute in South Asian cooking.Resin · Sharp and pungent · Earthy and deep
🇮🇳 India and 3 moreBlack saltकाला नमक
A kiln-fired rock salt with a sulphurous aroma used in South Asian cooking and Ayurveda.Sharp and pungent · Sour and tart
🇦🇺 Australia and 3 moreSeasoned salt
A dry mix of salt and spices used to flavour fried foods and meats.Savoury and umami
🇬🇠GhanaShitoshitor din
A dark, spicy sauce made from fried fish and peppers, central to Ghanaian cooking.Hot and fiery · Sharp and pungent
Photo credits on this page
The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.
- Black salt: Jellyboots ( talk ), CC BY-SA 3.0, source
- Asafoetida: Toyah, CC BY-SA 3.0, source
- Seasoned salt: John Phelan, CC BY-SA 3.0, source
- Shito: Flixtey, CC BY-SA 4.0, source