First manufactured in Britain in 1902, a by-product of the brewing industry, the sticky dark brown paste will not win any beauty pageants. Rich in Thiamin, Riboflavin, Niacin and folic acid, a little goes a long way. A four gram serving provides you with 60% of your RDA of vitamin B12, has no sugar, fat and only 6 calories.
According to Wikipedia the origin of the name has to do with the original vessels in which it was sold.
‘The image on the front of the British jar shows a “marmite”, a French term for a large, covered earthenware or metal cooking pot. The British Marmite was originally supplied in earthenware pots, but since the 1920s has been sold in glass jars that approximate the shape of such pots. A thinner version in squeezable plastic jars was introduced in March 2006.”
The best way to eat marmite is to spread a thin layer on hot buttered toast and wash it down with tea. It is also a great secret ingredient in stews and soups due to it’s salty flavour and rich umami quality. Vegetarian devotees dissolve a teaspoon in boiling water for a hot beverage similar to miso. Nigella has been known to put it into her spaghetti sauce, there’s even a cookbook devoted to this ingredient!
Die hard fans can go to Compare the Marmite, a website that’s all about sharing recipes using this unique ingredient. Marmite Crunchy Nut Chocolate, Marmite Fish Cakes, Marmite & Cheddar Cheese Straws, McMarmite Burgers, the list goes on…
Are you a fan?