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Umami Seasoning Erma's Experiment Recipe

Ingredients

How to make it

  • I use my coffee grinder, or my personal size grinder,
  • and powder all of the items, except the Bay Leaves.
  • I like to put it into an old shaker,
  • Like a pizza place would have for the dried Parmesan Cheese.
  • Of course, do not powder the bay leaves, just add them to the mix.
  • Use it on everything.
  • Eggs, soups, ramen...
  • Let your imagination lead the way!!!
  • ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
  • Indian Umami source, Asafoetida - Asafoetida,
  • the resin of the Ferula assafoetida
  • add a bay leaf or 2, to each jar.
  • Methi (Fenugreek) - adds bitterness - main ingredient
  • to that curry smell that stays in your clothing
  • cumin, black cardamom, paprika, carraway, carom,
  • Bay and Indian Bay, turmeric,
  • glutamic acid or glutamate - Japanese Dashi contains the seaweed Laminaria Japonica
  • glutamic acid or glutamate - soy and marmite
  • glutamic acid or glutamate - Tomatoes are loaded with it
  • MSG - monosodium glutamate
  • dried shiitake mushrooms
  • dried porcini (cep) mushrooms, It has a deep umami flavor
  • Tamari
  • Nutritional Yeast - Actually tastes like cheese!!!
  • I have an adverse reaction to this, diarrhea/stomach upset....
  • ~ ~ ~
  • What is carom seeds in English?
  • Ajwain, known as carom seeds in English, is an Asian Spice
  • used for adding flavors to various dishes.
  • These seeds have a bitter-pungent taste which is unique.
  • The benefits of these seeds are not only limited to the aroma
  • and taste but go much beyond that. Mar 29, 2018
  • ~ ~ ~
  • Dashi - the embodiment of umami - Miso Soup Base
  • ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
  • NOTES:
  • Umami is glutamic acid or glutamate
  • mushroom powder is fantastic -- but be aware that unlike most
  • spices, it won't completely dissolve in solution.
  • You'll be left with tiny grains. –
  • Wikipedia says that “Currently, most of the world production of MSG is by bacterial fermentation in a process similar to wine, vinegar, yogurt and even chocolate.” How could anyone get hysterical over something that's made in a way similar to chocolate?! ;)

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The Cook

Erma_E_K_Monie Central, Mid-Missouri

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