What is MSG?
Monosodium glutamate is not table salt; it is a taste enhancer that gives umami, the full, savoury taste of a rich broth. In 1908 the Japanese chemist Kikunae Ikeda traced the distinct taste of kombu seaweed broth to glutamate and named it umami; a year later the Japanese company Ajinomoto began selling MSG, which is why many people still call it by that name. Al Laith supplies MSG 99% (Chinese salt): high purity, so a small amount does the job.
Where restaurants use MSG
- Soups and broths, including couscous broth.
- Stir-fries, noodles and fried rice.
- Chicken and meat marinades for shawarma and grills.
- Rice water or broth for mandi and kabsa.
- Tomato sauces and pasta.
- Seasoning for fries and snacks.
How to use it right
- Start small — at 99% purity a little goes a long way; the Al Laith team recommends the dose for your recipe.
- Taste before adding regular salt.
- Add it straight to liquids; it dissolves fast.
- In dry rubs, mix it with the spices first so it spreads over every piece.
- Write the final amount into your standard recipe so every chef gets the same taste.
Common mistakes
Too much MSG makes a dish heavy rather than tastier; keeping the full amount of regular salt can make it too salty; and sprinkling it on at the end works less well than dissolving it in the broth or marinade while cooking.
MSG or chicken taste enhancer?
MSG strengthens the taste already in the food; chicken taste enhancer adds chicken taste itself, and chicken bouillon powder gives a ready broth base. Many kitchens use MSG with bouillon in the same pot. MSG comes in 1 kg and 5 kg packs and 15 and 25 kg bags; store it sealed and dry, and request a quote on WhatsApp.
Frequently asked questions
What is MSG used for in restaurants?
Soups and broths, stir-fries and noodles, chicken and meat marinades, rice dishes like mandi and kabsa, tomato sauces and snack seasoning.
How do I use MSG?
Start with a small amount, add it to the broth or liquid marinade or mix it with dry spices, and taste before adding salt. The Al Laith team recommends the dose for your recipe.
Is Chinese salt the same as Ajinomoto?
Ajinomoto is the Japanese company that began selling MSG in 1909; the product's name is monosodium glutamate.
More articles you may find useful
- Mastic Uses in Cooking for Restaurants: Stock, Rice, Sweets
- What Is Chicken Taste Enhancer? A Restaurant Guide
- What Is Curry Extract Powder? Uses in Restaurants
- Chicken Orzo Soup, Couscous & Rice with Bouillon
MSG 99% (Chinese salt) — see the product page and request a quote on WhatsApp.