MarmiteYeast Extract, 4.4-Ounce Bottles (Pack of 4)

Having lived in the US all of my life (although I have traveled quite a bit) I had never heard of Marmite until last week. I've been participating in an on-line, UK based think-tank dealing with international brands and digital advertising. As we discussed products that we grew up with and are still loyal to Marmite came up several times. I looked at some Marmite ads (the British call them "adverts"), and then searched for it on Amazon. Being a dedicated foodie I decided to give it a shot. Here is my impression:When I first opened the glass jar and gave it a whiff it seemed oddly familiar. I put just a dab on my spoon and tasted it straight. Again, strangely familiar. The taste was very strong, almost condensed. I could taste the beer-like yeast but I was also getting a savory, deep vegetable flavor. Then it hit me.I love to make sauces and I often use pre-made glaces and demi-glaces which have a very thick consistency when gently heated (before heating they are almost solid). They come in many different varieties: beef; duck; veal; chicken; lamb; seafood; mushroom; vegetable; etc. Marmite has a strong resemblance to a straight, undiluted, vegetable glace. Pungent, earthy and with that quality that the Japanese refer to as "Umami". WOW! Who knew? Well, I guess a lot of people did but it was new to me. Now, what to do with it...My on-line British friends gave me some sage advice: use it sparingly and on some sort of bread with butter. I bought some fresh English Muffin bread from a local artisan bakery shop, lightly toasted it, coated it thinly with about 2/3 teaspoon of Marmite and spread some salted Vermont cultured butter onto it. HEAVEN! The Marmite balanced out the heaviness of the butter perfectly. That gave me the inspiration for my next test. I've alway loved a toasted bagel with cream cheese or Marscapone but need something to cut the palate-coating fat of the cheese besides a slice of onion (lox works well if you have it). Marmite fit the bill technically, but I think that I will have to get used to the combination. Still, I will keep using it here for a while and I think that it might become a favorite for me.Next I tried it in a simple sauce. I browned a tablespoon of finely chopped shallots in 1 tablespoon of unsalted butter (who am I kidding? I used 2 tablespoons of butter). After the shallots were browned I added 3 tablespoons of Marite and 1 teaspoon of water. I reduced it a little and added 1/3 cup of heavy cream, a small bouquet garnet in cheesecloth and 1 tablespoon of dry sherry. I reduced it by about half and adjusted the strength by adding more Marmite (I needed more, maybe I should have used less cream). When finished it tasted really good, not great but it could certainly WOW most people. Put this on fish, chicken, turkey, or any light meat or veggie and it works.Marmite has an advertising campaign that tells people that they will either love it or hate it. I am definitely in the love camp. Veggie-Glace Gold (Classic Roasted Vegetable Demi-Glace) - 1.5oz More Than Gourmet Veggie-stock Gold; Vegetable Stock, 16-Ounce Packages

What can I say? It's Marmite, you either love it or hate it. Fantastic on toast with butter, great for adding a bit more depth of flavor to soups, stews, casseroles and more plus it's vegan. On a per ounce basis, after doing some diligent searching and comparisons, this was the best price at 82c an ounce (some were as high as $1.40. Happy and satisfied Brit expat.

After years of hearing rumors about Marmite and seeing and reading all the Marmite satire I bought these after visiting British friends brought a large jar with them and gave it to me as a house gift. Believe me, it was with great trepidation that I first tried it. I was shocked! It is good!It has a taste similar to concentrated vegetable base or paste very similar to  Better Than Bouillon reduced sodium vegetable base . But the key thing is that it's more savory - it has a richer, deeper, more satisfying flavor. I tried this on an unsalted saltine cracker and found that the yeast extract is the dominant flavor at first (and can be overwhelming) but then the taste of the vegetable blend just fills the mouth.It IS very good indeed when thinly spread on a slice of buttered toast. I've experimented using it on various roasted steamed, and baked vegetables and found it best when used sparingly with baked potatoes, roasted carrots, and even beets. The key word is sparingly because the taste can overwhelm.It's actually best thinly spread on a slice of buttered toast - use a fine grain white bread. Artisan breads or English muffins are not the best vehicle for this since they're rough grained and tend to hold more Marmite than you may really want.Surprisingly good. Give it a try.

This product is good for you but be aware if you have high BP don’t take. I recommend it.

Yum yum get you some

I discovered Vegemite a month or two ago and really fell in love with the stuff. Putting it on some buttered toast in the morning along with a big cup of coffee is my new favorite routine.I was curious to try Marmite to see how it compared, and since I'm now addicted to Vegemite, I had to go with the 4 bottle order…So, it's a bit milder, and a bit "gooey-er" for lack of a better term. Still good, but more like trying to get honey out of a jar. Still trying to master it, slowly getting there.I still think Vegemite is my favorite, but I'm good with this stuff (and I bought 4 bottles of it, so I better be). Really enjoying this on toast in the mornings.

As others have said, this is an intensely flavored yeast product that's not for everyone.But I love it!Sharp, tangy, rich dark flavor of yeast, like a really yeasty beer that's been condensed into a demi-glace.Wonderful on toast, great stirred into sauces, and even good on vegetables.YUM.This used to be so difficult to come by, I'd have British friends bring me jars whenever they traveled back to the UK, and now we can get it on Amazon. How cool is that?Way cool.Try it - you'll hate it or love it, but you'll never know until you try.

It is wonderful to be able to have a constant supply of wonderful Marmite in the house again. I was raised on it back home in England and missed it so much. Great price too. For consumers who are new to the wonderfully addictive Marmite, remember to use sparingly as it is concentrated. Wonderful on toast or on untoasted bread and butter and I like it on crispbread.