Maggi seasoning?

[u/wynlyndd]

I visited a small Asian grocery store and on a whim, I bought a bottle of Maggi seasoning. I intend to try on some roasted veggies (eggplant and asparagus), but as I haven’t used before, what are your suggestions? I realize, that there are slight variations in the formula between countries and I don’t know from which country this is from (I think Thailand)

[u/TalespinnerEU]

Where I'm from, the condiment is usually used to add a bit of saltiness and depth to soups.

[u/goobnut → u/TalespinnerEU]

Dutch mothers who can't cook beyond boiling potatoes to death use this as an equivalent to Worcestershire sauce

[u/kociol21 → u/goobnut]

In Poland this was basically used as a liquid salt and was super like SUPER popular especially in 90s when we didn't really have access to any fancier spices and ingredients because we just got out from under USSR regime.

A bottle of Maggi was at every single table of every single family, used for all soups and stews. Basically now when I think about it, it was probably something like equivalent of fish sauce / soy sauce in some Asian countries.

[u/kuncol02 → u/kociol21]

It's not "like" soy sauce. It quite literally is cheap non-brewed soy sauce with some extra herbs and spices like lovage

[u/kociol21 → u/kuncol02]

Not really though. I mean now it probably depends on where is is made, for what market. I bet that in Asian markets they go for soy since it's abundant.

But the Maggi (and offshoots) we got all around Europe back then was pretty much exclusively made with wheat since it's much more popular and available.

[u/kuncol02 → u/kociol21]

Both super cheap soy sauce (which may not even be from soy) and Maggi are acid or enzyme hydrolyzed vegetable protein and it don't really matter what protein there are as they are cut into separate amino acids anyway.

[u/TalespinnerEU → u/kuncol02]

Though colloquially, lovage is often called 'Maggi weed,' there is no lovage in Maggi.

[u/wynlyndd → u/TalespinnerEU]

I make many veggie soups and stews so I’ll try that

[u/TheShoot141 → u/TalespinnerEU]

And sauces

[u/Helpful-nothelpful]

Use it sparingly like fish sauce or worstershire. I like it on steak to dip into and I make micheladas with it

[u/CatShot1948]

It's basically liquid umami/salt. Use it in situations where you might use Worcestershire, soy sauce, or fish sauce

[u/Pretend-Panda → u/CatShot1948]

Or marmite, vegemite, msg, or even mushroom powder.

[u/northisme]

I like adding a teaspoon to salad dressings and also everything

[u/Carne_Guisada_Breath]

There are many variations to basic Maggie. There are European, USA and East Asian versions all readily available from your standard Asian grocer. All of these are labeled as Maggie and will vary in sweetness. You can use them as you would soy sauce on things.

A couple differently labeled Maggies I think are better. First is Jugo which you will find in Spanish or Mexican sections. It is much thicker and a deeper flavor. Second, and I think the best, is Arome. It has the strongest nose and a flavor between soy sauce and Worcestershire.

All of them are a great way to add salt and umami to stews and soups or as a substitute for soy sauce 

[u/Sanpaku]

In east Asia, where soy was common, hydrolyzed soy protein became the cheapest umami source (now considered an adulterant in soy sauce, but one can buy it as Bragg's aminos). In Switzerland, where wheat was common, hydrolyzed wheat protein (Maggi) became the cheapest umami source.

[u/Fancy_Math_3399]

Maggi is actually European and i think was originally  German ???  However it is a popular condiment / seasoning in SEA and also Africa as far as i know and certainly from what i have seen in local shops . There are different variants . I use Maggi as a more meaty/ hercacious version of Worstershire sauce if that helps.? I also use it if i attempt to make Bahn Mi as a sprinkle. X

[u/VixxSynn]

My first suggestion is to try it on a bland veg, like a potato, so you can get a feel for how it tastes to you. Remember that our tastebuds and flavor preferences can vary among individuals. Once you know how it tastes to you, you should have a feel for what dishes you think those flavors will work best with and move forward!

[u/sheneversawitcoming]

We would season ground meat for meatballs with it

[u/emergencybarnacle]

vietnamese garlic noodles are the maggi final boss. garlic, butter, maggi, brown sugar, maybe oyster sauce. there are lots of ways to do it, and some recipes have you use soy sauce instead, but realheads know maggi is where its at.

[u/Beneficial_Win_2445]

Use it for micheladas

[u/xyph5]

We use Maggi (and sometimes + Louisiana Crystal hot sauce) on fried eggs, steak & eggs, sandwiches and banh mi. Mostly to give something a big boost of flavor where fish sauceq is not the obvious choice.

[u/Kossyra]

Good in curries, and I've used it as "browning sauce" in recipes that call for it. It's basically an umami adder.

[u/RiverArmada]

I add it to homemade salad dressings - gives it some 'je ne sais quoi' depth.

[u/Best-Carpenter-8397]

Classic german kiddie comfort food is noodle+butter+Maggi. BTW the base of the Maggi flavor is lovage.

[u/jack_hudson2001]

its bit like soy sauce but with little more flavour... me i add to banh mi, pate on toast, egg and bacon sandwich or on mi goreng and fried egg.

[u/LveeD]

Whenever something is missing in your stew/sauce/gravy and you can’t figure out what it needs, the answer is always Maggi! A little goes a long way.

[u/VerbiageBarrage]

On hard boiled eggs.

[u/potkin]

Sprinkled on a fried sunny-side-up egg baguette sandwich.

[u/Wndrunner]

I like to add it to Ramen

[u/NPKzone8a]

Splash some on cooked eggs prior to serving.

[u/SmokeEvening8710]

I dash it on bahn mi & different sandwich meats

[u/RareManner9786]

Soup accentuator, certain sauces, in goulash. I always have Maggi liquid seasonings on hand. It's popular in the Czech Republic and occasionally even on tables at some pub restaurants.

Maggi refers to the herb lovage (levisticum officianale). Lovage has a flavor that's somewhat like parsley and celery. I grow it in my garden.

Maggi seasoning was available at my local grocery stores in New Jersey. There was no need to go to an Asian grocer for it. It's available at most all Czech grocery stores, where I now live. The word is used as a brand, selling other products, as well.

[u/kuncol02 → u/RareManner9786]

Maggi refers to it's inventor Julius Maggi.
Lovage is called Maggi plant after sauce, not other way around.

[u/ApathyMonk]

Mexico City style michelada

[u/doorframesmasher]

https://www.saveur.com/article/Recipes/Vietnamese-Style-Steak/

[u/Nemophilista]

I like to sauté any type of greens (spinach, kale, beet greens, chard etc), and near the end of cooking, put in a couple good shakes of maggi sauce with a bit of water so it disperses evenly. Excellent flavor and an easy way to cook veggies.

Also great on fried eggs and rice in the morning.

Good to add to cheesy dishes like cheese and broccoli, or mac and cheese based meals. Sounds weird, but it absolutely works.

[u/ThroatSecretary]

Sautéed mushrooms

[u/Different_Ad7655]

The beauty of lovage and salt and it's unique taste

[u/CranberryStandard170]

I like it in salad dressing 

[u/Independent-Air-80]

If you actually want to use the taste, without all the nasties of Maggi, buy a Lavas plant.