If you’re an avid home cook, you know that sometimes the search for just the right ingredient to add something special to a dish can prove challenging.
Marmarite is an increasingly popular condiment used in many different recipes and dishes around the world, so much so that it has become difficult to find at some stores and markets.
Fortunately, we are here to help with plenty of alternatives and replacements that will provide your meals with similar taste benefits as marmite.
Read on to find out more!
What is marmite?
Marmite is an English savory spread made from yeast extract. It has been around for over a century, featuring a distinguishable dark brown color and somewhat salty taste.
Marmite can be enjoyed in several different ways, such as directly on toast or crackers, mixed into soups and stews for added flavor, or even used as an ingredient in baking.
Despite its strong flavor being an acquired taste, it has become a popular condiment for many people across the country and beyond.
What is the taste of Marmite?
Marmite is a savory spread made from yeast extract and spices that have gained popularity in many parts of the world. Its flavor profile can be described as intense, salty, and savory, with hints of umami.
Many people say that it has a beefy or meaty taste, which can make it an excellent addition to toast, sandwiches, or crackers for those who enjoy its punchy flavor.
Some compare its taste to that of strong cheese. Others suggest pairing it with sweet accompaniments like fresh fruit or jam to balance out the saltiness and bring out the subtler notes in its flavor.
Ultimately the taste of Marmite is complex and subjective; one person’s delicacy is another’s distaste!
Nutritional facts and benefits of Marmite
Marmite is a dark brown, yeast-based spread made from vegetable extracts. It has a strong, iconic taste that makes it undeniably unique and loveable by some while unloved by others.
Marmite is known for providing a range of nutritional benefits which make it an ideal supplement to your diet.
Not only does it provide essential vitamins like B1 and folic acid, but it also includes traces of iron and magnesium.
In other words, having a bit of Marmite in your diet can support a wide selection of functions in the body from boosting energy levels to aiding digestion.
Most importantly though, Marmite provides amazing tastes and flavors that can take any meal or snack to the next level!
Best Marmite Alternatives
Many people are turning to yeast extract substitutes such as Vegemite or Bovril instead of the traditional Marmite.
If you’re looking for a tasteful substitute for Marmite, there aren’t many alternatives available.
However, one of the best substitutes is Vegemite. Often referred to as the Australian alternative to Marmite, Vegemite is made with yeast extract and a blend of vegetables and spices, providing a similar taste to Marmite.
Some people find that it’s saltier than Marmite, but Vegemite still has a great umami flavor and can easily be spread over toast or crackers just like its slightly more famous relative.
Other possible alternatives to consider include Promite, which is quite similar in flavor and ingredients with some added garlic and onion powder; or Miwita Tonkatsu Sauce, which has an almost cult following.
Soy sauce is another go-to substitute, with certain brands boasting an umami flavor that may appeal to those who like Marmite.
Yeast extract can also be used as a replacement – it will work in any recipe calling for Marmite and its flavor profile is similarly savory and salty.
Many of these substitutes are vegan-friendly too, so those following a plant-based diet should find satisfactory replacements.
Either way, these are all great options if you’re looking for something to replace your beloved Marmite!
Vegemite
Vegemite is a popular Australian spread made from yeast extract. It has a dark brown color and a strong, salty flavor.
Vegemite is often used as a sandwich spread or added to dishes such as soup and pasta.
Vegemite is often claimed to be the best substitute for Marmite due to its similarities in taste and texture. Vegemite and Marmite both contain yeast extract and are dark brown, salty spreads.
Depending on personal preference, Vegemite may be considered to have a smoother texture than Marmite.
Additionally, it does not contain fish or dairy products like Marmite does and has over 50 percent less sodium.
In terms of taste however, both are incredibly similar with a robust umami flavor that makes them perfect for adding an extra punch of flavor to many dishes while still providing several essential B vitamins.
Overall, Vegemite is arguably the hopeful successor of Marmite due to its near similarity in flavor combined with its vegan-friendly ingredients and lower sodium content.
Bovril
Bovril and Marmite are two popular spreadable condiments made from yeast. Although they are similar in base ingredients, they differ in flavor and consistency.
Bovril is a savory beef-tasting product made of boiled beef extract, while Marmite is an initially intense yeast extract with a salty flavor profile.
This difference offers an interesting dynamic, as those who don’t favor the strong taste of Marmite may find Bovril to be an ideal substitute due to its savory beef-like taste.
There are also similarities between the two products, primarily their use as sandwich spreads on toast or crackers, and for adding a kick to gravy or stew.
In short, Bovril may be the better alternative for those seeking something akin to Marmite that provides a more subtle flavor.
Promite
Promite is an Australian-made spread that bears some similarities to the more famous Marmite.
It has a rich, yeast extract-like taste, and just like Marmite it contains no cholesterol and is free from artificial colors and flavors.
While the tangy flavor of Promite can be enjoyed in many of the same ways as Marmite, it is a milder take on the traditional yeast extract spread – with less sodium than other varieties.
Ultimately, this means that Promite provides a great alternative for those who love the taste of Marmite but want something a bit lighter.
Plus, its all-Australian credentials ensure that those who choose to use Promite support local businesses at the same time!
Miso
Miso and Marmite are beloved condiments of many, both with the ability to truly enhance any dish.
Those looking for a flavorful alternative to Marmite should consider Miso – it has some similarities in its earthy, umami-rich flavor, yet offers some distinct differences as well.
For one thing, unlike Marmite which is made from yeast extract, Miso is made from fermented soybeans and barley or rice malt.
The fermentation lends a unique sweetness to Miso compared to the salty taste of Marmite that many enjoy.
In addition, there are many varieties of miso available to bring even more complexity and color to dishes—from lighter yellow miso to darker red miso—allowing for an even greater culinary experience than Marmite can offer.
Nutritional yeast
Both Nutritional Yeast and Marmite are considered ‘superfoods’ due to their high nutritional content, making them popular vegan ingredients. Both have a similar flavor profile, nutty and savory, with a hint of umami.
While Marmite is made from brewer’s yeast extract produced during the fermentation process for beer, Nutritional Yeast is grown on molasse or sugarcane before being harvested and dried.
This difference in the production process makes Nutritional Yeast a much more affordable option than Marmite.
Additionally, Marmite actually contains salt which can be off-putting to many while most varieties of Nutritional Yeast do not contain added salt. However, they will naturally contain some sodium but far less than found in Marmite.
Ultimately, Nutritional Yeast’s affordability and reduced sodium content make it the best alternative for those wanting to enjoy a similar tasting spread without the price-tag or expensive ingredients of Marmite.
Soy Sauce
Are you out of Marmite but have a bottle of Soy sauce handy? If so, you may be wondering if it can be used as a substitution. Both condiments share some similarities in that they are both salty, savory sauces.
However, there are also differences between them – Soy sauce is a thin, dark brown liquid made from fermented soybeans, while Marmite is thicker and lighter in color with more of an umami flavor profile.
If you’re looking to use Soy sauce as a replacement for Marmite in a recipe and want similar results, it really depends on the dish – Soy sauce should work well as a sub for Marmite when used as a flavoring for soups or stews.
For other uses like spreading on toast or adding to sandwiches though, consider blending equal parts of soy sauce and Worcestershire sauce instead.
HP Sauce
HP Sauce is a British savory sauce made from tomatoes, vinegar, molasses, dates, and spices.
It has a dark brown color and a tangy, sweet-and-sour flavor. HP Sauce is often used as a condiment or added to dishes such as meat pies and chips.
HP Sauce and Marmite both have a pungent, salty flavor that makes them popular condiments and spreads. HP Sauce has a sweeter taste because of its use of tomatoes whereas Marmite’s rich umami flavor comes from the use of yeast extracts.
In terms of texture, HP Sauce is smoother while Marmite has a semi-solid texture.
If you want to get that sweet and savory flavor profile but need a thinner consistency, then HP Sauce would make an excellent substitute for Marmite.
Additionally, since HP Sauce contains less sodium than Marmite, it can be used in situations where reducing saltiness is desired.
All in all, if you’re looking for an alternative to Marmite with a slightly different flavor profile but similar nutritional content and consistency thickness, HP Sauce could be substituted for the classic yeast extract spread.
Brewers yeast
Brewer’s Yeast and Marmite are both full of B vitamins and can be used in baking, as well as spreads on toast. They have similar flavor profiles with earthy, umami undertones.
The main difference between the two is that Brewer’s Yeast flakes are obtained from beer-making processes, whereas Marmite is made from yeast extract.
Brewer’s Yeast makes a good replacer for Marmite if you’re looking for a vegan alternative or simply do not like the strong taste of Marmite – its milder flavor is less overpowering.
It can also give food dishes an indulgent yeasty flavor while adding important vitamins to your diet.
That said, it is not recommended to substitute in Brewer’s Yeast if the recipe specifically calls for Marmite, since they produce different results when cooked.
Worcestershire Sauce
If you’re out of Marmite, it is sometimes possible to substitute Worcestershire Sauce instead – though there are some important considerations to keep in mind. Both Marmite and Worcestershire provide a deep umami flavor, but the similarities between them stop there.
Worcestershire Sauce is a British condiment made from vinegar, anchovies, molasses, tamarind, and spices.
It has a dark brown color and a tangy, savory flavor. Worcestershire sauce is often used as a condiment or added to dishes such as steak tartare and Caesar salad.
Worcestershire is much sweeter than Marmite and contains ground anchovies and tamarind paste.
For that reason, it’s best to use Worcestershire as a replacement for Marmite when sweet notes won’t clash with the rest of the dish – think barbeque sauce or salad dressing. But in any other application, a true marmite substitute should be used instead.
Fish sauce
Fish sauce and Marmite are both strong-flavored condiments with unique tastes.
While they may seem similar in composition, there are some fundamental differences between the two.
Fish sauce is made of fermented anchovies or other fish gutted and salted with light seasoning, whereas Marmite is made up of Yeast, sugar, and vegetable extracts. As a result, when used as a substitute for one another in dishes they will yield different results.
The strong flavor of fish sauce makes it appropriate for use in marinades and dressings but not as an accompaniment to sandwiches like Marmite’s cuisine more commonly holds. In certain cases, it can even be used as an alternative to Worcestershire Sauce.
All in all, if used carefully and according to subtle taste variations, fish sauce can be an acceptable choice for replacing Marmite.
Yeast extract
If you are looking for a substitute to replace the iconic, love-it-or-hate-it Marmite spread, then yeast extract could be a great alternative.
Yeast extract is a popular flavoring derived from the same primary ingredient as Marmite – brewer’s yeast.
In comparison to Marmite, yeast extract has a milder flavor, so it is much less intense and won’t overpower your dish. It can also add nutrition and an umami depth of flavor to virtually any meal – soups, pasta, bread, and stews.
Yeast extract can easily be found in grocery stores in different forms depending on how you wish to use it: jars of paste or yeast flakes as a seasoning topping.
It is also simple to make at home, which only requires boiling some Brewer’s Yeast powder in water.
Discovering the perfect replacement or alternative to suit everyone’s taste may not be easy, but considering yeast extract as an option may just give you the added flavor variety that your meals need!
Peanut butter
Peanut butter and Marmite are both thick spreadable pastes with a strong flavor, although the taste of each is unmistakably distinct.
While they share some similarities, they also have their own unique qualities.
Peanut butter is a milder-tasting paste made from peanuts, vegetable oils, and sugar.
Marmite, meanwhile, is made from yeast extract and has a more robust and distinctive flavor that’s very salty and meaty.
As substitutes for each other, Marmite can be used to add a certain depth of flavor without too much salt whereas Peanut Butter can provide sweetness without overpowering the dish.
Ultimately it depends on the desired outcome but next time someone runs out of either ingredient, it might be worth considering making the switch!
Homemade Marmite
Making homemade Marmite is a great way to savor the taste of this traditional British spread without spending a fortune.
It’s also an excellent way to customize it by playing around with different ingredients and creating unique flavors!
The process works much like making beer, as you need to boil up sugar, water, and yeast for about three hours in a very clean pan.
After that time has elapsed, you add malt extract, citric acid, and your choice of spices for additional flavor – which can be anything from chili powder to mixed herbs.
Once the mixture has cooled down it’s ready to serve – either cold or after warming gently in a pan or microwave before serving; whichever option gives you the best taste experience!
Recipe for homemade Marmite
Making your own version of the beloved Marmite spread just got simpler with a homemade recipe!
If you love Marmite, now you can make your own authentic tasting variation in your own kitchen.
All it takes is a few ingredients, like vegetable oil, various vegetables, yeast extract, and spices.
With these simple steps, you can create a unique flavor enjoyed by many around the world in no time.
The result will be an imaginative, customized adaptation that you can call your own! So why not give this classic Marmite recipe a try?
Ingredients:
– 1 kg of sourdough bread
– 7 g fresh yeast
– 10 g sugar
– 4 liters of water
Instructions:
Cut the sourdough bread into cubes and place it in a large bowl.
In a separate bowl, mix together the yeast and sugar with the water.
Pour the yeast mixture over the bread cubes and soak them for 12 hours.
Remove the bread cubes from the liquid and squeeze out any excess liquid.
Cover the bowl with a cloth or lid and leave to ferment at room temperature for two days.
Once done, place the liquid in a large pot and reduce on low heat for several hours.
Once the liquid has reduced, it will produce around 200 grams of Marmite which can be stored in an airtight jar or container.
Enjoy your homemade Marmite as a spread, added to recipes, or however you like!
In conclusion
If you are in a situation where you need a Marmite substitute, there are many options available to choose from.
Some of the substitutes will work better than others depending on what dish you are making.
Ultimately, it is up to the cook to decide which substitution will work best for them. Or, you can try and make one on your own.
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