| | |  | Marmalades | | Home » » » | | | | | | | Description: | | The basic production method has changed little since Marmite was first invented. Basically, the used brewer's yeast is broken down to release soluble amino acids and proteins. This soluble material is then concentrated and filtered a few times before going through a unique (and top secret) process for flavour development. At the end of all this, we end up with yeast extract paste - nearly Marmite but not quite. The finishing touches make all the difference. We add an extra blend of vitamins, vegetable and spice extracts to create the taste your mouth adores! | | | Features: | |
• Marmite 500g
• Toast with Marmite tastes better than most vitamin pills...
• Made in England
• Includes Vitamin B
• Founded in 1902 the Marmite Food Company (later Marmite Ltd) was set up in Burton on Trent.
| | | Product Details: | | | Average Customer Rating:
|  based on 8 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
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A Yankee's take on a British stapleAug 18, 2010
Having lived in the US all of my life (although I have traveled quite a bit) I had never heard of Marmite until last week. I've been participating in an on-line, UK based think-tank dealing with international brands and digital advertising. As we discussed products that we grew up with and are still loyal to Marmite came up several times. I looked at some Marmite ads (the British call them "adverts"), and then searched for it on Amazon. Being a dedicated foodie I decided to give it a shot. Here is my impression:
When I first opened the glass jar and gave it a whiff it seemed oddly familiar. I put just a dab on my spoon and tasted it straight. Again, strangely familiar. The taste was very strong, almost condensed. I could taste the beer-like yeast but I was also getting a savory, deep vegetable flavor. Then it hit me.
I love to make sauces and I often use pre-made glaces and demi-glaces which have a very thick consistency when gently heated (before heating they are almost solid). They come in many different varieties: beef; duck; veal; chicken; lamb; seafood; mushroom; vegetable; etc. Marmite has a strong resemblance to a straight, undiluted, vegetable glace. Pungent, earthy and with that quality that the Japanese refer to as "Umami". WOW! Who knew? Well, I guess a lot of people did but it was new to me. Now, what to do with it...
My on-line British friends gave me some sage advice: use it sparingly and on some sort of bread with butter. I bought some fresh English Muffin bread from a local artisan bakery shop, lightly toasted it, coated it thinly with about 2/3 teaspoon of Marmite and spread some salted Vermont cultured butter onto it. HEAVEN! The Marmite balanced out the heaviness of the butter perfectly. That gave me the inspiration for my next test. I've alway loved a toasted bagel with cream cheese or Marscapone but need something to cut the palate-coating fat of the cheese besides a slice of onion (lox works well if you have it). Marmite fit the bill technically, but I think that I will have to get used to the combination. Still, I will keep using it here for a while and I think that it might become a favorite for me.
Next I tried it in a simple sauce. I browned a tablespoon of finely chopped shallots in 1 tablespoon of unsalted butter (who am I kidding? I used 2 tablespoons of butter). After the shallots were browned I added 3 tablespoons of Marite and 1 teaspoon of water. I reduced it a little and added 1/3 cup of heavy cream, a small bouquet garnet in cheesecloth and 1 tablespoon of dry sherry. I reduced it by about half and adjusted the strength by adding more Marmite (I needed more, maybe I should have used less cream). When finished it tasted really good, not great but it could certainly WOW most people. Put this on fish, chicken, turkey, or any light meat or veggie and it works.
Marmite has an advertising campaign that tells people that they will either love it or hate it. I am definitely in the love camp.
Marmite is the best - but watch for the shipping costsNov 30, 2009
The 500g bottle has a $10+ shipping and handling tag, making it simpler and possibly cheaper to pick it up at a local grocery store. We have a number of stores in the (SF) bay area that carry Marmite.
1 of 2 found the following review helpful:
 Keep an open mindOct 08, 2009
When you open your jar, you won't get too far by just digging in. You will wear a grin by spreading it thin. On toast you will get the most out of your expenditure; this culinary adventure is quite tasty, I can boast. IF you please, you can eat it with cheese, it really doesn't taste gross.
Marmite Yum Yum (Vegemite too)Sep 25, 2009
I have never been outside the U.S. and I don't think I have a drop of British or Australian blood, but I love both Marmite and Vegemite, and get both at World Market (formerly Cost Plus World Market) for about $5 a jar. Marmite is more syrupy and salty than Vegemite / Vegemite is more solid and less salty (but still quite salty) than Marmite. VEGANS TAKE NOTE : both are good sources of vegan B vitamins, but Vegemite lacks the crucial B12 and Marmite HAS B12.
2 of 2 found the following review helpful:
I love marmiteAug 07, 2009
I'm American and have never been to the UK. I don't even remember how or why I first tried Marmite. Years ago anyway. I love it. Loooooooooove it. If you like salty flavors and like chips over sweets, then you'll probably like this. Very salty and slightly meaty flavored. And it is vegan. My dad says it tastes like an old barn smells. He may be right. I guess I like the taste of an old barn.
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