Top positive review
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For those who like savory flavors, a real treat on toast
on October 12, 2004
This tiny jar of concentrated yeast extract is quite the breakfast food. To use Marmite, spread it thinly on toast or sandwich bread. Wait! What do you mean by "thinly?" I mean, practically thin enough to be a monolayer of molecules, because if you spread it any thicker, it will taste pretty strong. Well, actually, I use a quarter of a teaspoon on each piece of toast, which is buttered first to lubricate the process. And wait, how would one spread it thinly on fresh, untoasted AMERICAN bread without it tearing the fluffy crumb into tiny balls only suitable for feeding the koi? Again, a bit of softened butter, then a schmear of Marmite, a slice of tomato and you have a super tea sandwich. This is often my dinner, when I want something light.
How and why was Marmite invented, and how did it become a beloved British traditional food, right up there with hedgehog-flavoured potato crisps? Back in 1902, some genius took the lees of good old British Ale, that is to say, Brewer's Yeast, and boiled it down to a tarry, black substance that no one in their right mind would eat unless their Mum forced them to. Because of the B-complex, Marmite became popular as a supplement for prisoners-of-war, served in hospitals, schools, to troops in WWI and WWII. It almost was rationed in WWII, with mothers told to spread it "very thinly, for now."
Traditionally, Marmite is served on sandwiches and especially on toast at breakfast on toast "soldiers" or triangles of toast that kids can dip into their boiled eggs. The flavor is meaty, salty, though it has less salt than the butter you might use with it, and it has no meat or animal product--it's made of yeast so is vegetarian-vegan.
The flavor, frankly, takes some getting used to if you don't like strong, savory things. However, if you like savory, meaty flavors and want something non-sugary sweet on your breakfast toast, Marmite is fantastic. The closest I can describe the flavor is on the order of soy sauce, beef bouillion or mushroom pate. Other uses for Marmite are to flavor soups, meat or vegetable loaves, and stews, as a mix in dips or on bread for sandwiches and canapes.
4 grams or about 1/8 ounce of Marmite has the following B vitamins:
Riboflavin 0.28mg (17.5% RDA)
Niacin 5.4mg (35.6% RDA)
Folic Acid 100ug (50.0% RDA)
Vitamin B12 0.5ug (60.0% RDA)