Marmite - Love It or Hate It

Dear Diary,

What’s one of our favourite toast spreads?

Sure, we do love jam and honey. But there’s something else.

A very controversial condiment that divides the nation.

Marmite.

It’s dark in colour, sticky and goey in texture. It smells strongly of yeast.

It’s something else.

When I first came across it as a kid, I was sceptical.

Now I’m a lover!

The history of Marmite

Marmite is essentially a by-product of the beer industry.

It was invented by a German scientist in the 19th century, who discovered that he could transform leftover yeast from brewing into a high-protein product.

Marmite's core ingredients are yeast extract, salt, and extracts from spices and vegetables. Which makes it vegetarian.

It’s also known for its high Vitamin B content, so you could argue it’s healthy too.

In 1902, Marmite was finally commercialised.

It was even included in the soldiers’ rations in WWI.

The taste of Marmite

How to describe Marmite: it’s rich and salty.

But there’s more to it. It’s full of umami flavours coming from the yeast extract.

Some describe it a bit like soy sauce, however, with a more meaty taste to it.

It’s also malty, and it even has a tiny bit of sweetness to it.

You have to try it to make up your own mind.

How to eat Marmite

1) On toast

The classic combination, a thin layer of Marmite on toast, is delish!

Don’t forget to add the butter underneath. Or try it with a slice of cheese on top.

2) In sauces & soups

A dollop of Marmite in your sauce or soup acts like a flavour booster.

Get the meaty flavour without the meat.

3) As a marinate

Marmite enhances the flavour of meat.

Combine it with honey and vinegar, and it makes up for a delicious roast.

Find some more recipe ideas here.