Maggi is an excellent savory liquid seasoning that enhances flavors. It has a slight saltiness and a robust, savory profile that brings out flavors. Typically, most Maggi seasoning recipes do not need added salt. Maggi gives you a flavorful and slightly salty complementary flavor in one liquid seasoning. It also pairs well with dry seasoning ingredients to enhance a recipe's flavor profile. Choosing complimentary dry seasoning, low in salt or salt-free, works well.

How to Use Maggi Seasoning

Maggi is suitable for many gourmet recipes to boost savory flavor. It is particularly good at moderating bitter tastes, such as the bitterness of Brussels sprouts. Many vegetable recipes have broader acceptance when Maggi is used as a seasoning. It is also good with vegetables that brine well, such as asparagus. Another use for Maggi is as a marinade for mushrooms. I will clean and quarter the mushrooms, lightly coat them with Maggi, garlic powder, pepper, and some Madeira wine, and refrigerate them overnight before cooking.

Maggi Liquid Seasoning for Beef

I like to use Maggi on beef, such as a filet or steak. I will use the Maggi for a steak or filet instead of a salt rub, as it contains a fair amount of sodium; I use it instead of a dry salt brine. I simply place the steak or filet in a zip lock bag, add enough Maggi to wet the surface, and then refrigerate it for 1 hour to 24 hours before cooking. When you remove the meat from the zip lock, pat it dry with a paper towel to improve searing.

Maggi History And International Versions

Maggi is a liquid seasoning with a well-established history. It was formulated in Europe over 100 years ago. There are country-specific versions with slightly different formulations to suit regional cuisine.

My preferred types are the American and the French version called Arome. I have also seen Maggi Przyprawa from Poland, Maggi Würze from Germany, and Maggi Jugo from Mexico. Regardless of the version of Maggi Liquid Seasoning, they all can be classified as flavor enhancers that boost the savoriness of foods. Maggi is an umami-boosting ingredient; you can read more about umami on our umami sauce page.

Maggi Arome Seasoning - The French Version

The French Maggi Arome liquid seasoning contains MSG and other flavor-enhancing ingredients, unlike the American Maggi, which does not. When I decide which Maggi to use, the French Arome with MSG is better aligned with vegetables and foods with naturally occurring lower levels of glutamate, such as asparagus, carrots, onions, celery, Cremini mushrooms, and beef.

Maggi Seasoning - The American Version

The American version of Maggi does not contain MSG. Still, it does have other flavor enhancers that can naturally amplify the umami of foods high in glutamate. Some of the foods with naturally high glutamate levels better suited for the American version of Maggi are anything with tomatoes or tomato paste, recipes with garlic and peas, recipes using anchovies, dishes with dried or fresh Shiitake mushrooms, chicken recipes, and anything with dried or cured meats.

Gourmet Recipes to Try Using Maggi Seasoning

Maggi liquid seasoning can be used in our Savory Asparagus Side Dish.
Maggi can be used in sauces; I use it as one of the ingredients in the French heritage Cuisine Duck Fat Zip Sauce recipe.

Maggi Seasoning Liquid For Gourmet Recipes