mSG
味精· wei jing
Taste & Role
MSG is a flavor enhancer rather than a seasoning with a taste of its own. Chinese cooks add a small pinch to stir-fries, soups, marinades, and braises to deepen savoriness, round out salty flavors, and make the whole dish taste more satisfying. It is typically used in tiny amounts, about a quarter to half a teaspoon per dish.
What it is
MSG (monosodium glutamate) is a purified, crystalline form of glutamic acid, an amino acid that occurs naturally in foods like tomatoes, mushrooms, and aged cheese. It is made through a fermentation process similar to the ones used for vinegar and yogurt. A staple of Chinese kitchens for over a century, it is prized as one of the most concentrated sources of savory umami flavor.
Nutrition
per 100 g- Calories
- 250 kcal
- Protein
- 3.69 g
- Total fat
- 0.47 g
- Carbs
- 79.6 g
- Fiber
- 44.5 g
- Sodium
- 10 mg
USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
Loading recipes…