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What Is Marmite?.
Marmite is a savory spread made from yeast extract and fortified with B vitamins. It’s especially popular in the United Kingdom, where it’s frequently spread onto toast, crackers and sandwiches. Its strong, salty flavor profile makes it divisive too—either you love it or you hate it.
Marmite was invented in the late 19th century by Justus von Liebig, a German scientist who discovered that leftover brewers' yeast could be concentrated and consumed. In 1902, the Marmite Food Company was founded in England and launched the production and packaging of marmite. Today, marmite is produced by Unilever.
What Is In Marmite?.
Marmite’s ingredient list includes yeast extract, which contains barley, wheat, oats, and rye; salt; vegetable juice concentrate; vitamins, including thiamin, riboflavin, niacin, vitamin B12 and folic acid; and natural flavoring (which contains celery). Marmite is a vegetarian spread that is halal and vegan (except for the 70g jar, according to the product website). Marmite is not gluten-free.another (g) Size have other production in any country people like, favorite this marmite,Country :( indiya ,japan,etaly ,dubai, srilanka , newziland,......... all country have this item in marmite lover taste.( eat bread,rotti,parata,biscuit ,bun,rols,eat rice marmite.
How to Eat Marmite?.
In the U.K., marmite is commonly used as a spread for toast, sandwiches or crackers. Sometimes it’s used as a dip for veggies or stirred into boiling water to make Marmite tea (some people believe that it helps you sleep, so they drink it before bed). If it’s your first time trying marmite, use it sparingly and spread a thin layer onto a piece of toast or a plain cracker. If the flavor is too strong for your liking, try spreading butter on a piece of toast or a cracker first to diffuse the pungency.
Marmite Recipes?.
Besides using marmite as a spread for toast and crackers, try cooking with it to add savory depth to dishes. Keep in mind that since marmite has a salty, concentrated flavor, you’ll want to use it sparingly. Try adding a touch of marmite to caramelized onions, melt some in oil to coat potatoes for roasting or add a spoonful to bolster slow simmered dishes such as beef stew, short ribs, chili or Bolognese. You can also whisk in a bit of marmite to add a salty component to dressings or marinades for grilled meats, stir-fries or hardy roasted vegetables. For a low-lift marmite fix, try using it to jazz up a bowl of plain noodles or slick some onto a grilled cheese sandwich. Speaking of cheese, opt for marmite as an accompaniment to your next cheese board—it pairs especially well with aged cheddar.
Company of srilanka :Unilever
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