MSG in Indian Food: Understanding Umami, Sodium Reduction and Food Safety
Indian cuisine is known for its rich flavours, aromatic spices and diverse cooking traditions. From vegetable pulao and soups to restaurant-style gravies and snacks, every dish brings together different ingredients to create a distinctive taste. Among the ingredients used to enhance savoury flavour, monosodium glutamate (MSG) has attracted considerable attention. But what exactly is MSG, how does it work in food, and can it support efforts to reduce sodium consumption? Understanding the science behind MSG can help consumers make informed decisions about food, flavour and nutrition. What Is MSG and Why Is It Used in Indian Food? Monosodium glutamate is MSG , a flavour enhancer made from sodium and glutamic acid, an amino acid naturally present in many foods. It is widely used to strengthen the savoury character of dishes without introducing another dominant flavour. In Indian food, MSG may be used in selected restaurant preparations, packaged snacks, instant noodles, soups...