I Can't Sleep Podcast Episode 331: Vegemite
Vegemite
Tonight, settle in as we explore the fascinating world of Vegemite and the science of umami. From its humble Australian beginnings to its reputation as a salty, savory spread, Vegemite has sparked both love and debate. But what exactly makes it so uniquely flavorful? That’s where umami—the so-called “fifth taste”—comes in. Join us as we unravel the chemistry behind umami and its presence in foods worldwide. Whether you’re a fan of Vegemite or just here for the sleepy facts, this episode is sure to satisfy your curiosity (and hopefully send you off to dreamland).
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This content is derived from the Wikipedia articles on Vegemite and Umami, available under the Creative Commons Attribution-ShareAlike (CC BY-SA) license. Read the full articles: Wikipedia - Vegemite | Wikipedia - Umami.
“Vegemite (/ˈvɛdʒimaɪt/ VEJ-ee-myte) is a thick, dark brown Australian food spread made from leftover brewers’ yeast extract with various vegetable and spice additives. It was developed by Cyril Callister in Melbourne, Victoria for the Fred Walker Company in 1922, and it was first sold in stores on 25 October 1923.”
