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Written by Ankit Jindal » Updated on: July 16th, 2025 32 views
If you’ve ever taken a bite of something and thought, “This is good, but it’s missing that punch...”—chances are, what you’re missing is umami, the deep, savory flavor that lingers and satisfies in a way nothing else quite does.
Now, before you get squeamish: I’m talking about MSG. Yep—Monosodium Glutamate. Not a fad, not a cheat code—just a smart way to bring out the best in your cooking. And no, it doesn’t make food “fake-tasting.” Used correctly, it just makes it better.
I’ve cooked with MSG for years—particularly Chukde Monosodium Glutamate, which gives me consistent flavor without overpowering the dish. I’ve even run blind taste tests in my kitchen, and trust me: once you get the balance right, people don’t ask what’s in this?—they just ask for seconds.
So here’s a list of my Top 10 Dishes That Taste Better with MSG, based on real experience, trial and error, and a few happy accidents along the way.
We’ve all made that sad, flat-tasting version of fried rice at home—too salty, too bland, or just... meh. Here’s the trick: after the soy sauce and before tossing in the eggs, add 1/4 tsp of MSG per cup of rice. Suddenly, the dish comes alive. I once tried this at a potluck, and people were shocked it wasn’t from a restaurant.
Pro Tip: Add MSG after the oil but before the wet sauces to keep it from clumping and to help it dissolve evenly.
Tomatoes already have glutamates naturally, but when you slow-roast them or reduce them in a soup, that umami can go flat. A pinch of MSG brings it back to life. It’s not “cheating”—it’s seasoning.
Unexpected Bonus: MSG smooths out the acidity in tomatoes without needing sugar. Try it in your next bisque.
I used to follow all the karaage recipes strictly—marinate, double-fry, cornstarch crust—but something was always off. Then I saw a Tokyo street vendor sprinkle MSG into the marinade. Game over. It’s now a must in mine.
My Mix: Soy sauce, ginger, garlic, sake, and 1/2 tsp of MSG for 500g chicken. Rest for at least 2 hours.
Indian dishes are often deeply spiced, but that doesn’t always translate into depth of flavor. Adding MSG can unify the masalas with the sweetness of peas and the richness of paneer.
Tip: A light sprinkle when the gravy is reducing works best.
You know when you taste ramen in Japan and it just tastes different? That’s not a magic ingredient—it’s umami, often from kombu, bonito, or... you guessed it, MSG. Adding 1/2 tsp of Chukde MSG to a homemade broth transforms it from “pretty good” to “where have you been all my life?”
There’s nothing wrong with just soy, chili, garlic, and noodles—but MSG adds that lingering depth that makes you crave it again the next day. And I do mean crave.
Life Hack: If your chili oil lacks oomph, add MSG directly to the bowl before pouring hot oil on the aromatics.
Yes, mushrooms already have glutamates. But you can push that umami into overdrive with MSG. I made two versions of the same risotto—one with Parmesan and salt, the other with half the cheese and a dash of MSG. The MSG version won by a mile in blind testing.
A classic Indo-Chinese dish—and often a letdown when made at home. The sauce feels weak or the balls taste like cabbage fritters. MSG turns the sauce into something you'd expect at a legit dhaba in Siliguri.
My Go-To Ratio: 1/2 tsp MSG per 2 cups of gravy. It plays especially well with ginger, garlic, and soy.
This one’s personal. In college, we had a Maggi cooking war every week. My trick? Fry the masala in a little butter with a sprinkle of MSG before adding the water. My version always disappeared first.
Secret Weapon: A spoon of tomato ketchup, 1/2 spoon of black pepper powder and a pinch of MSG turns 2-minute noodles into a midnight masterpiece.
I once tried adding MSG to a lentil-and-rice stuffing for bell peppers on a whim. The result? That elusive “something” everyone talks about. It elevated the pepper’s sweetness and gave the filling a meaty punch—without using meat.
Bonus Tip: MSG works especially well in vegetarian and vegan dishes, where you need to build flavor without relying on fats or bones.
After trying a few brands, Chukde MSG became my go-to for two reasons: it dissolves quickly and doesn't leave a metallic or bitter aftertaste, even when I accidentally add a pinch too much. That makes a big difference in recipes where the balance of flavors is delicate, like broths or stir-fries.
It’s also the one I’ve recommended to friends who were new to MSG—and they all came back with the same reaction: “Why didn’t I try this sooner?”
This myth's been around forever, but science doesn’t back it up. Most studies show no consistent harmful effects, and glutamate is already found in tomatoes, cheese, mushrooms, and more. Like salt, it’s all about moderation.
Not exactly. MSG isn’t salty—it enhances flavor. Try using less salt and a bit of MSG for a more rounded, balanced taste.
Start small: 1/4 to 1/2 tsp per recipe, depending on volume. It’s potent, and a little goes a long way.
Absolutely not. It shines in everything from risotto to meat rubs to stews. MSG enhances savory flavor—it doesn’t care what continent you’re on.
Yes! Most MSG is made from fermenting plant-based starches, making it an ideal flavor booster in vegetarian and vegan recipes.
Cooking at home is already a labor of love—there’s no reason not to use every tool available to make your dishes sing. MSG isn’t a cheat—it’s seasoning. Just like you’d use a squeeze of lemon to brighten up a dish or a dash of vinegar to cut through richness, MSG adds depth and harmony.
Start with one of the dishes above, add a little Chukde MSG, and taste the difference for yourself. You might just rediscover some of your favorite recipes in a whole new light.
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