Flavor enhancer

Flavor enhancer is an ingredient used in cooking to enhance and boost the flavor of foods. It is an additive that intensifies the taste of dishes without altering their original essence, making the flavors more pronounced and balanced.

This type of condiment can be composed of various substances, among which monosodium glutamate (MSG), yeast extracts, or natural mixtures of spices and herbs stand out. Its use is very common in global gastronomy, especially in Eastern and Latin American recipes.

The origin of the flavor enhancer is linked to the need to improve the taste in culinary preparations, with monosodium glutamate being discovered in Japan in the early 20th century from kombu seaweed. Since then, its use has spread across various culinary cultures to enhance the umami flavor.

Properties: This condiment helps intensify the umami flavor, considered the fifth basic taste along with sweet, salty, sour, and bitter. Furthermore, it can facilitate the reduced use of salt in recipes, providing flavor without significantly increasing the sodium content.

Synonyms in Latin American Spanish: flavor enhancer, flavor booster, flavor intensifier, taste accentuator, flavoring. It is important to differentiate that although these terms are interchangeable in culinary contexts, "flavor enhancer" specifically refers to ingredients whose main function is to enhance flavor.