Marmite: A new spread I like (and why you should try it)
We’ve all been there… standing in some aisle of a grocery store, staring at an item and wondering if today will be the day to try something new. More often than not, I find myself there. On this occasion, I was standing one evening in Waitrose in Canary Wharf, originally looking at various types of peanut butter. Next to me, there were a couple people just scooping up jars of Marmite close by on the shelf as if it was never going to be made again.
If you have never heard of Marmite before, know that it is a pretty polarizing spread. Many people either love it or plain hate it. The Australians have their own version, called Vegemite (equally as polarizing and baffling to the world).
The person I was with said that they always wanted to try it, and considered a big jar. After consideration, they put it down and turned their attention back to deciding between smooth and crunchy peanut butter (very wise considering they HATED it later). I was still curious, so I grabbed the smaller, original flavor jar for a few pounds.
For some unknown reason, I thought it would be sweet.
When we got back to the apartment, dipped a butter knife in the jar and then put some on my finger to try, expecting it to be some strange sweet vegetable spread. Why? I guess I just assumed that most jammy looking things you spread onto bread and toast are sweet. I was clearly wrong.
It was the opposite of sweet. In fact, it was savory with deep, dark and salty undertones. It was rich and unique. And, I liked it.
But maybe I like it because it also reminds me of something. When I taste Marmite, I can’t help but warmly think of eating the slightly overcooked ends of a marmalade ham my family would make every Christmas. I recognize this nostalgic association of mine may not feel outright appetizing to some, but don’t let it scare you away from trying it (there are a few different ways).
But first, what exactly is it?
A little bit of Marmite history
Word on the street is that our beloved savory spread was an accident originating in Germany from the scientist, Justus von Liebig, in the late 1800s. He discovered that the yeast from brewers could be concentrated and consumed. It was in 1902 that the Marmite Food Company was then founded in Britain.
Marmite is actually rich in B vitamins from the yeast. It’s dark and savory flavor is umami due to the higher amount of glutamates in the spread. You may have recall the word “umami” being thrown around a lot in reference to some Asian food. It is a sensation of taste we get to enjoy and is hard to explain, but it adds a fullness and richness to the flavor of the dish.
Time to dip into the Marmite jar
Ok, so beyond just sticking your finger in a jar, how exactly are you supposed to try this stuff? Fortunately, I have a few suggestions below.
Toast, toast, toast, toast.
Right now, the way that I have been mostly eating it has been spread onto buttered toast. You don’t need to layer it on thick to appreciate the added depth in flavor. In fact, I wouldn’t recommend that you do (at first at least). It is pretty thick and runs like honey, so just take a knife and then drizzle some over the bread to try first.
It’s all about the eggs, baby.
This is really just taking the toast move, and turning it up a notch. You may be a big eggs-for-breakfast kind of person (like myself). Or, you could just be hankering for something extra savory on a Sunday morning. Either way, this will be right up your alley. Eating the Marmite buttered toast with the eggs (I literally like to put my eggs on top of the toast and eat it like an open-faced sandwich) is a completely complimentary experience. The eggs can be over easy, sunny-side up, or even scrambled with a few things. Experiment with a new combo each week 😉.
The soup edition.
Because of the umami and rich nature of the spread, adding a spoonful to a soup could give it more depth and richness – just like stock or a boullion cube. What I will try (and update) is to add to a Vegetable soup, Chicken noodle soup, Tomato soup or Ramen broth. So, next time your soup feels a little underwhelming, give it a little Marmite twist, and share it with us!
Let’s get roasted.
I’m talking meat OR vegetables. Bored of roasting chicken the same old way? Melt some butter (or olive oil for), throw in some Marmite and some herbs and slather the bird up before popping it in the oven to switch things up. Easy peezy. But, don’t let the bird get all goods. I don’t know about you, but I am also always looking for ways to dress up veggies. Toss some of your chopped vegetables in a Marmite mixture as well before roasting (although, I am sure this would also be amazing on the grill).
Closing thoughts on trying Marmite
Did this convince you to give it a shot? Yes? No? Maybe? Regardless, I hope your mind has been opened to the possibilities, and I would love to know all the ways in which you use it!
Figuring out that Marmite may not be for you? That’s ok. Check out some ideas on healthy snacks here.
