Food - Drink
Switzerland's Maggi Seasoning Transcends Culinary Borders
By KATHERINE BECK
For over 100 years, bottles of Maggi liquid seasoning have been used to add flavor to a variety of dishes the world over. It is often described as having a rich, savory umami taste with some saltiness, and enhancing the flavor of whatever they are making, from soups to sauces and Asian noodle dishes to Mexican tacos.
Maggi seasoning was founded in 1886 by Julius Maggi, a Swiss inventor. As the seasoning grew in popularity, it was distributed in different countries around the world, where the flavor was slightly changed to suit local taste, like the Filipino version of Maggi seasoning has a stronger taste of garlic, while the version sold in Mexico has a more intense flavor.
The original Swiss-German product tastes highly of vegetables, and according to the Maggi website, has a "strong aromatic liquid flavouring." Today, Maggi seasoning has found customers in different areas of the world with very different cuisines, including Africa, the Middle East, Mexico, and the Philippines, resulting in creating nine different Maggi varieties.
Bon Appétit emphasizes that the Mexican version of Maggi seasoning is well-suited for use with seafood, such as Baja-style ceviche, or with chiles güeros or tacos. Maggi also tastes good on a variety of international foods, such as stir-fries and noodle- and rice-based dishes, as well as steamed greens, soups, stews, stocks, bloody Marys, pickling liquids, and marinades.