Flavor enhancer

Flavor enhancer is an ingredient used in cooking to intensify and enhance the flavor of foods, making dishes more tasty and appetizing. It does not contribute a very strong flavor of its own, but rather improves the organoleptic characteristics of the ingredients, highlighting their natural aroma and flavor.

The origin of flavor enhancers lies in the food industry and in culinary traditions that sought ways to intensify the taste of food. One of the best-known enhancers is monosodium glutamate (MSG), discovered in the early 20th century in Japan from kombu seaweed.

Properties: Flavor enhancers act on the taste buds, increasing the perception of umami, considered the fifth basic taste along with sweet, salty, sour, and bitter. This allows dishes to have a more complete and pleasant flavor, standing out especially in soups, stews, sauces, and broths.

In different regions of Latin America, this type of ingredient may also be known as a flavor potentiator, food enhancer, or simply enhancer. It is important to use them in moderation to prevent the dish from becoming too salty or having an artificial taste.