Marmite, the name brings visions of English bread, toast, crackers, and other baked goods covered in a thin brown layer of yeast extract. I recently tried Vegemite, the Australian adaptation of Marmite, but I wanted to try the original the the Aussie version is a substitute for.
Marmite, the British standard in yeast extract.
Marmite is a gooey brown stick concoction that is somewhat translucent. It is much easier to spread than its Vegemite competitor. The taste is a bit stronger. I found the taste quite agreeable. I tried some on a bagel and a bit on a ham sandwich. Both had a nice taste.
Marmite versus Vegemite, which is better? Sorry, they are both good. I think it comes down to whichever is easier to obtain in your area and what is at a better price point for you.
The more I try Vegemite and Marmite, the more I like them.
Australia is known for kangaroos, Crocodile Dundee, and Koalas but more importantly, they are known for one other thing, Vegemite. Vegemite is to Australia what peanut butter is to the United States.
Vegemite, the Australian standard for yeast extract.
describes Vegemite as:
“Vegemite is a dark brown Australian food paste made from leftover brewers’ yeast extract with various vegetable and spice additives developed by Cyril P. Callister in Melbourne, Victoria in 1922.
A popular spread for sandwiches, toast, crumpets and cracker biscuits as well as a filling for pastries, Vegemite is similar to British, New Zealand and South African Marmite, Australian Promite, Swiss Cenovis and German Hefeextrakt. With the brand now owned by American company Mondelez International, other Australian-owned spreads have entered the market to provide an alternative, such as the yeast-based AussieMite and Ozemite products.
Vegemite is salty, slightly bitter and malty, and rich in umami – similar to beef bouillon. The texture is smooth and the product is a paste. It is not as intensely flavoured as British Marmite and it is less sweet than the New Zealand version of Marmite.”
I managed to get a few brave souls at work to taste test some Vegemite on buttered bagels. The result was half hated it, half didn’t hate it. It should be noted that only two brave souls tasted the Vegemite…
I found the taste interesting. I can’t wait to try it as a thickener in gravy. I think it may be the perfect ingredient for that occasional chili that is too darned sweet.
Quick consumer tip. Vegemite does not need to be refrigerated.