Sodium Inosinate and Guanylate - I+G (100 gram)

I'm so glad I bought this stuff a while back. I've enhanced my restaurant-sized containers of MSG, since a little bit goes a long way. Not only does it give foods (ESPECIALLY meat) a gourmet boost it allows you to enhance flavor without adding so much salt. Great for osmosis marinating. It might seem expensive but for how versatile it is and how little you'll need to use you won't regret purchasing this. Also check make it meaty's other products. They are all around my top pick when it comes to flavoring and flavor enhancement.

If you regularly use the umami-powerhouse MSG in your cooking (and really you should), this is the other secret ingredient you should have around. Not an amino acid like MSG , Sodium Inosinate and Sodium Guanylate used in very small amounts work to amplify MSG's flavor-boosting properties (the word is "synergism", even that of naturally-occurring MSG (from things like tomato paste or fermented foods). This mixture (I+G) is expensive, but you use it at a ration of 3 parts I+G to 97 parts MSG, so a little goes a long way. I keep mine pre-mixed in the kitchen.

As a home cook who eats a lot of plant based whole food meals, one of the hardest things is a lack of meaty savoriness. After using this for about 6 months I can confirm that it, when mixed with free glutamates (any of: soy sauce, msg, mushrooms, nutritional yeast, yeast extract), tells your body you're eating high quality protein. Think ramen noodles: they have little protein but you feel like you're eating a full meal. In animal tests it showed no toxicity at extremely high doses. If you're a home cook you should measure out about one or two tenths of a gram of this and then add it with a free glutamate source (see above). So this container has 500-1000 meals in it (expires in 5 years). It hasn't replace spices, but using it as above creates a subtle feeling a satisfaction after meals and makes them more cravable while eating.

Start with a blend of 1 cup kosher salt (not too coarse), 1/4 cup MSG, and 1 tsp of this powdered magic for an umami kick that will have people asking you what you used.

I read that mixing I+G in a 1:16 ratio to MSG could really amp up the flavor punch it brings. I've been using this for a while now and that certainly seems to be true. If I'm making a homemade seasoning blend that includes MSG, usually just a pinch of this stuff is all I need. Lately my favorite blend is Italian seasoning, garlic salt, black pepper, MSG, and I+G; after air frying chicken tenders, a little brush of melted butter and a sprinkle of that seasoning mix elevates them from drab to addictive. The little container I purchased has a prominent place on my everyday spice shelf alongside the MSG, but it'll take me a long time to go through it because you need so little. If you don't use MSG yet in your cooking, it's worth giving it a try on its own first. If you already use MSG and are ready to take it to the next level, 16 parts MSG to1 part I+G is what you want.

Great but slow. Maybe use Amazon distribution rather than USPS.

Add a pinch to your msg....youre welcome

This tastes like sodium bicarbonate, baking powder. Do they have an issue with quality control?