Pure MSG

Crystallised monosodium glutamate.

It's the stable form of glutamic acid, which makes it very easy to add to foods. It's also very pure, so it doesn't add any other flavours – it just dials up the umami of whatever you add it to.

It was originally synthesised by Kikunae Ikeda in Japan in 1907, and is now produced in the millions of tons annually. One of the largest producers is the company Ikeda himself founded, Ajinomoto.

Although it was the subject of a health scare from 1968 onwards, it is in fact completely safe.

Umami strength: 10

Umami type: Basal