Aromat Seasoning
Dry Seasoning
Aromat dry powdered seasoning comes in various types and is available in different countries. One of my favorites is the European version called Aromat Wurzmittel, which is sold in France, Germany, and Switzerland and is also purchasable in the US. Aromat Wurzmittel contains 3% onion, flavor enhancer (monosodium glutamate), salt, and yeast extract, which bring out the onion flavor to enhance many recipes. The flavor enhancer and salt also bring out the flavors of other ingredients in recipes, while the yeast extract adds Umami. Aromat, a well-balanced seasoning, makes cooking easier by eliminating the need to process raw onions and the need for additional salt while reinforcing the flavors of other ingredients. The Aromat also helps control the salty taste in recipes as flavor enhancers tend to reduce the level of salt needed to bring flavors out.
How To Use Aromat Seasoning
A good rule of thumb for using Aromat seasoning is 1/4 tsp per 1 cup (1 tsp per 4 cups) of dry or liquid ingredients, such as eggs or vegetables. The seasoning works particularly well with egg dishes like quiches and omelets. It also yields good results in yeast-fermented dough for pizza and focaccia breads. Some favorable results may come from the yeast extract in the Aromat ingredients, which provides additional nutrients to the live yeast during fermentation and a boost in Umami.
