There's no strict definition for liquid seasoning, either. The term could describe anything from soy sauce to Worcester sauce to vinegar, but in practice the term appears on a particular range of products that all seem to come in bottles with red and yellow labels. For this installment of Pantry Essentials, I picked three well-known varieties of liquid seasoning and set out to explore where they come from and what makes them different.
The label reports that Bragg has been in business since , but their Liquid Aminos appear to only date back to the mids. I first encountered Bragg's liquid seasoning at the home of a gluten-intolerant vegetarian friend. It's her go-to seasoning ingredient when she wants to add savory depth to her food, essentially as a gluten-free soy sauce alternative. Bragg is named for Paul Bragg, an American nutritionist regarded as one of the founding fathers of the American health food movement.
Bragg was an early advocate of fasting, juicing, organic food; a pioneer of health stores and a self-proclaimed "health crusader. The label on Bragg's liquid seasoning makes no particular health claims, but it boasts of being gluten-free, kosher, and non-GMO. It only lists two ingredients —soybean vegetable protein and purified water. Though it has no added MSG, the very similar molecule glutamic acid is a natural by-product of the manufacturing process.
The makers claim levels are minimal. The label also carries a Bible verse citation, 3 John 2, which reads as, "Beloved, I wish above all things that thou mayest prosper and be in health, even as thy soul prospereth. Bragg tastes very salty for a product with no added salt, but it's less salty than the product it most resembles, Maggi's Liquid Seasoning.
Labelled as Jugo in some markets, Maggi is a familiar sight in kitchens all around the world, though its origins lie in Switzerland in the late 19th century. Maggi Liquid Seasoning was the creation of Julius Maggi, the son of a mill owner who was commissioned by a Swiss welfare group to come up with a cheap way to feed the working poor.
His first attempt was a legume flour used to make broth, which became the basis for the Maggi line of soup mixes. Maggi had more instantaneous success with his liquid seasoning, created as a way to make unappetizing food more flavorful.
It was a cheap alternative to Baron Justus von Liebig's "Extract of Meat," the forerunner of the bouillon cube, which was itself a cheap alternative to actual meat. These products were two of the earliest examples of mass-produced packaged foods.
Maggi cleverly tweaks the formula to fit local palettes, varying the piquancy, the pungency, or the sourness, which might explain why cooks across Africa, Asia, and the Middle East have incorporated the seasoning into their cuisine. Wherever it's sold, it's used to add a dash of umami to soups, stews, noodles, eggs, and more— it can even be used to flavor popcorn!
Maggi is made from fermented wheat protein, so it's not gluten free. That being said, you're unlikely to need a tablespoon. The rich, meaty, umami flavor of Maggi is intense, and much stronger than Bragg.
Before Julius Maggi invented his liquid seasoning, Jules Tournade traveled from his native France to New Jersey to make his fortune as a confectioner, and invented a liquid seasoning of his own.
Tournade was the inventor of the browning sauce that has been sold for over years as Kitchen Bouquet. You might think browning sauce serves a different purpose to seasoning sauces - its role is to improve the aesthetic of a dish, especially roast meats and gravies, giving them a deeper, more appetizing color.
That's true; but it also calls itself a seasoning sauce right there on the label, and it has a distinctive flavor. As seems appropriate for a sauce made by a confectioner, Kitchen Bouquet is made with caramel. It's darker and more viscous than Maggi and Bragg, and it's sweeter, a little fruity, with a slightly burnt aftertaste. Though it's typically used in meat dishes, it's entirely vegetarian, made from a base of carrots, cabbage, turnips, parsnips, celery and onion.
When you first start to incorporate it into dishes, go sparingly, as you would with soy sauce. They are similar, but Maggi is based on wheat protein which means it's not gluten-free ; it is high in sodium and is a bit of an acquired taste. Maggi is also practically interchangeable with Golden Mountain sauce from Thailand.
Although it's a salty sauce used in cooking, sometimes it can be found as a condiment on the tables of home cooks and restaurants. Maggi smells and tastes like lovage, an herb that has the flavors of celery, parsley, and fennel rolled into one. It is unclear if lovage is one of the herbs in the "secret" recipe, but Germans seem to think so. Since the sauce was invented, the Germans colloquially call lovage maggikraut and the Dutch call it maggiplant.
Some claim it tastes like soy sauce and Worcestershire sauce mixed together. All over the world, Maggi seasoning is used in a variety of dishes. It's added to meat patties in Germany, casseroles in eastern European countries, and stir-fries and ramen throughout Asia.
Use it in chimichurri, add a dash to roasted veggies such as broccoli and cauliflower, or in Mexican pozole. The liquid comes in a dark brown bottle with a yellow label. The cap color differs from country to country. It is red in Switzerland, Germany, Canada, and France. The cap is yellow in the U. Asia has eclipsed Europe in its use of Maggi, including even Germany and Switzerland. Maggi products are all shelf-stable and much like soy sauce, the sauce doesn't need to be refrigerated.
Store any unopened Maggi products in a cool, dry, dark place. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile.
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