Vegemite

Have you ever heard of Vegemite? If you’re Australian, chances are you grew up eating it on your toast in the morning.

But for those who are unfamiliar with this savory spread, Vegemite is a thick, dark brown paste made from leftover brewer’s yeast extract with various vegetable and spice additives.

It was first developed in Melbourne, Australia in 1922 by Cyril Callister and has since become a staple in Australian cuisine.

Similar to British Marmite, Vegemite is a spread for sandwiches, toast, crumpets, and cracker biscuits. It is known for its rich umami flavor, which comes from the glutamate and vegetable extracts in the spread.

But Vegemite is not just a delicious addition to your breakfast routine – it is also a great source of B vitamins, including thiamin, riboflavin, niacin, and folate.

In fact, the British Medical Association has recommended Vegemite as a good source of B vitamins for vegetarians and vegans.

What is Vegemite?

Here is what you need to know about Vegemite:

Vegemite is an Australian icon and a staple in many Australian households.
It is a thick paste that has a salty, savory, and slightly bitter taste.
Vegemite is often compared to British Marmite, but it is more intense in flavor.
It is made from leftover brewer’s yeast extract, which is combined with salt, malt extract, and various vegetable and spice additives.
Vegemite is rich in B vitamins, including thiamine, niacin, and riboflavin.
It is a vegan-friendly food that is low in fat and calories.
Vegemite is often spread on toast or crackers and served as a snack or breakfast food.

If you have never tried Vegemite before, it might take some getting used to. The strong flavor can be polarizing, and some people love it while others hate it. However, if you are looking to try something new and unique, Vegemite is definitely worth a try.