Taste #5 Umami Bomb →

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Known as the fifth taste, umami is distinct from the four other tastes of sweet, salty, sour and bitter. Made with tomato, olives, porcini mushrooms, Parmigiano cheese and anchovies, just a dollop will boost and add robust flavours to a wide array of dishes. Best described as a FLAVOUR BOMB, this transformational paste is savoury deliciousness in a tube. One squeeze is enough to make good cooks great and great cooks extraordinary.

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How Do I Use It?

Supercharge the flavors in your everyday cooking. Use raw or cooked to add magic & deliciousness to all your dishes.

1. SAUCY

Squeeze into red sauces, meat sauces, all mince dishes, mac & cheese, soups & stews to take them to another level.

2. RUB ME

Rub into meat & fish before cooking. Squeeze into burger, meatloaf & meatball mix for extra flavour. Mix with olive oil, red wine & rosemary sprigs for best BBQ marinade ever.

3. BEST GRAVY EVER

Add to your gravy when deglazing the pan with wine or stock.

4. PASTA

Stir through hot drained pasta and toss with chopped fresh tomatoes, torn arugula and basil, grated lemon zest & drizzle with olive oil.

5. SPREAD

Spread onto bruschetta, pizza bases & cheese on toast.

 
How Much Do I Use?

1-2 tablespoons in a dish for 2-4 people, or to taste when squeezing, dipping and spreading.

DISCOVER MORE

Learn more about the discovery and sources of umami in our Umami Section. Or read Laura's story of how she managed to fit umami in a tube.

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