Umami is one of the five basic tastes, along with sweet, sour, bitter, and salty. It is described as a pleasant, savory, meaty taste and is often called the “fifth taste”. Certain spices contain compounds that activate our umami taste receptors, making them rich sources of umami flavor.
What is Umami?
The word “umami” comes from the Japanese word meaning “pleasant savory taste”. It was identified as a fundamental taste in 1908 by Japanese scientist Kikunae Ikeda while he was studying the broth from seaweed. He isolated glutamate as the compound responsible for the distinctive savory taste of the broth and named its taste umami.
Glutamate is an amino acid that acts as a neurotransmitter in our body. When glutamate binds to specific receptors on our taste buds, known as umami taste receptors, it sends signals to our brain that we are tasting something savory and delicious.
In addition to glutamate, nucleotides like inosine monophosphate (IMP) and guanosine monophosphate (GMP) can also elicit the umami taste. They bind to their own specific umami receptors. When glutamate and nucleotides are present together, as they are in many foods, they have a synergistic effect, greatly enhancing the overall umami taste.
The umami taste sensation makes us crave more of that delicious flavor and causes our salivary glands to start producing saliva. This improves the digestibility of proteins and prepares the stomach for the incoming food. That’s why the umami taste makes us feel hungry.
Spices High in Umami Compounds
Many spices contain natural sources of umami compounds like glutamates, nucleotides, and amino acids. They add a savory depth of flavor to dishes. Here are some of the most umami-rich spices:
Dried Shiitake Mushrooms
Dried shiitake mushrooms are packed with umami flavor. They contain high amounts of guanylate, which is a nucleotide that interacts with glutamate receptors to amplify umami. Shiitakes also have good amounts of glutamate. Add powdered dried shiitakes to stews, broths, meat rubs, and vegetable dishes.
Dried Seaweed
Seaweed is rich in glutamates, particularly kombu. It also contains IMP which synergizes with glutamate. Dried seaweed like nori is commonly used in Japanese cuisine. It’s great for making dashi stock, wrapping sushi rolls, sprinkling on rice, etc.
Soy Sauce
Soy sauce is brewed from fermented soybeans and wheat. This process breaks down proteins into amino acids like glutamate. Soy sauce also contains ribonucleotides which boost the umami taste. Use it in marinades, stir fries, broths, and dipping sauces.
Marmite/Vegemite
These savory yeast extracts are byproducts of beer manufacturing. They are extremely high in glutamate, with vegemite containing over 3000 mg per 100 g. A tiny smear of marmite or vegemite on toast packs an umami punch.
Dried Bonito Flakes
Also known as katsuobushi, these thin shavings of dried, fermented, and smoked skipjack tuna are used in Japanese cuisine. They contain high levels of inosinic acid which acts synergistically with glutamates to boost umami flavor. Use bonito flakes to make dashi stock or furikake seasoning.
Fish Sauce
Fish sauce is made from fermented anchovies, salt, and water. The fish proteins break down into amino acids like glutamate, making fish sauce high in umami compounds. Southeast Asian cuisines regularly cook with fish sauce. It can be used in soups, noodles, stir fries, and dipping sauces.
Dried Mushrooms
Varieties of dried mushrooms like porcini, morel, chanterelle, and oyster are rich sources of umami. They pack intense savory flavor and contain natural glutamates and nucleotides. Rehydrate dried mushrooms in hot water before adding to risottos, pasta, etc.
Tomato Paste
Concentrated tomato paste is high in glutamates, particularly when caramelized. It’s used as a flavor enhancer in dishes like pasta sauce, stews, chili, etc. A little goes a long way in boosting savory umami taste.
Nutritional Yeast
Nutritional yeast is made from deactivated yeast and is high in protein, B vitamins, and umami flavor. It has natural glutamate as well as nucleotides for synergy. Nutritional yeast is used to add a savory, cheesy flavor to pastas, sauces, soups, popcorn etc.
Sundried Tomatoes
The process of drying concentrates the umami compounds in tomatoes. Sundried tomatoes are packed with glutamates and have intense savory flavor. They go well in pastas, pizzas, tapenades, sandwiches etc.
Miso Paste
This Japanese fermented soybean paste contains glutamates formed during the fermentation process. There are many types of miso with varying umami intensity. Use lighter white and yellow miso for dressings, marinades and sauces. Dark red and brown miso work well for hearty stews and broths.
Parmesan Cheese
The aging process of parmesan cheese increases its glutamate content. It also contains nucleotides that enhance the umami taste. Grated parmesan can amplify the savory flavor of pastas, salads, risotto and more.
Green Tea
Matcha green tea has high amounts of natural L-theanine amino acid which contributes to its umami taste. Regular green tea also has some umami compounds. Enjoy a warm cup of umami-rich green tea on its own or use it to poach fish or chicken.
Worcestershire Sauce
This complex sauce is made from fermented anchovies, vinegar, molasses, tamarind and other ingredients. The fermentation process breaks down the fish into savory compounds like glutamate. A few dashes of Worcester sauce can add deep umami flavor.
Bragg Liquid Aminos
Bragg Liquid Aminos is made from soybeans and contains 16 essential and non-essential amino acids. Amino acids like glutamate contribute to its natural umami flavor. It can be used as a healthy substitute for soy sauce in Asian dishes.
Conclusion
The savory fifth taste of umami comes from compounds like glutamate, nucleotides, and certain amino acids. Many spices, sea vegetables, aged and fermented ingredients are naturally high in these umami components. They add incredible depth of flavor and appetite appeal to dishes.
Some of the most umami-rich spices to cook with are dried shiitake mushrooms, kombu seaweed, soy sauce, bonito flakes, tomato paste, miso paste, parmesan cheese, and Worcestershire sauce among others.
Use these umami spice bombs solo or in combination to make your cooking more craveable and delicious. A little goes a long way in enhancing savory flavors and leaving everyone wanting more.