Maggi seasoning is a food flavour enhancer that is available in a thin, concentrated dark brown liquid, granulated powder, and cube form. Invented in Switzerland during the late 1800s and introduced in Germany, it’s an ingredient with uses that have transcended cultures, dishes, and cuisines, thanks to its umami-rich, soy sauce-like flavour. Maggi shows up in sauces, stir-fries, soups, and more.
Fast Facts :
Main Component: Wheat protein
Varieties: sauce, powder, and cube forms
Place of Origin: Switzerland
Substitutes: Soy sauce, tamari
What Is Maggi Seasoning?
Julius Maggi, a miller from Switzerland, created and marketed the first instant pea-and-bean soups during the late 1800s to serve the need for nutritious, vegetable-based foods for the working class. His first factory, in Singen, Germany, was established in 1887. (In Germany, it’s called Maggi Wรผrze; the word wurze means spice or seasoning.)
Maggi VS Soy Sauce :
Both rich in umami, Maggi and soy sauce are made in a similar way, but Maggi is made from hydrolysed wheat protein and is not soy sauce. Its flavour is deeper and more complex than soy sauce. You can, however, substitute equal parts soy sauce (or tamari) and Worcestershire sauce for Maggi in a recipe if you can’t find it.
Maggi่ฐๅณๆๆฏไธ็ง้ฃ็ฉๅข้ฆๅ๏ผๆๆต็ผฉ็ๆทฑ่ค่ฒๆถฒไฝใ้ข็ฒ็ถ็ฒๆซๅ็ซๆนไฝๅฝขๅผใๅจ19ไธ็บชๆซๆ็ฑ็ๅฃซๅๆ๏ผๅนถๅจๅพทๅฝๅผๅ ฅ๏ผ็ฑไบๅ ถๅฏๅซ้ฒๅณ็้ ฑๆฒน่ฌ็ๅณ้๏ผๅ ถ็จ้่ทจ่ถไบๆๅใ่่ดๅ็น้ฅชๆนๅผ็็้ใMaggiๅบ็ฐๅจ้ ฑๆใ็่ใๆฑค็ญๅ็ง่่ดไธญใ
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ฑๆฒน
ไปไนๆฏMaggi่ฐๅณๆ๏ผ
็ๅฃซ็็ฃจๅไธปJulius Maggiๅจ19ไธ็บชๆซๅ้ ๅๆจๅนฟไบ็ฌฌไธ็งๅณ้ฃ่ฑ่ฑๅ่ฑ็ฑปๆฑค๏ผไปฅๆปก่ถณๅทฅไบบ้ถ็บงๅฏน่ฅๅ
ปไธฐๅฏใไปฅ่ฌ่ไธบๅบ็ก็้ฃ็ฉ็้ๆฑใไป็็ฌฌไธๅฎถๅทฅๅไฝไบๅพทๅฝ่พๆ น๏ผๅปบ็ซไบ1887ๅนดใ๏ผๅจๅพทๅฝ๏ผๅฎ่ขซ็งฐไธบMaggi Wรผrze๏ผWรผrze็ๆๆๆฏ้ฆๆๆ่ฐๅณๅใ๏ผ
Maggiไธ้
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Maggiๅ้
ฑๆฒน้ฝๅฏๅซ้ฒๅณ๏ผๅฎไปฌๅถไฝๆนๅผ็ฑปไผผ๏ผไฝMaggiๆฏ็ฑๆฐด่งฃๅฐ้บฆ่็ฝๅถๆ็๏ผไธๆฏ้
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ฑๆฒนๆดๆทฑๆดๅคๆใไฝๅฆๆไฝ ๆพไธๅฐMaggi๏ผไฝ ๅฏไปฅๅจ้ฃ่ฐฑไธญ็จ็ญ้็้
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