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| Customer Reviews: | | Average Customer Review: ( 12 customer reviews )
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27 of 27 found the following review helpful:
 Worth a try. Sep 14, 2009
By Notvinnik
"MP"
As an American, I was curious about this spread that the British like so much. It's expensive here, both for the product itself and shipping costs, although you could save a little by ordering in bulk. I decided I could afford one jar.
No, you don't either have to love it or hate it; I just like it. It does kind of grow on you, and is probably better the fifth time you try it than the first. Very, very, salty, but I like salty things. Other than that, the flavor is vaguely reminiscent of something, but it would be hard to say what; the point is that it's not actually a *strange* taste. It's also one of those unusual foods that tastes better than it smells, at least in my opinion.
I'll finish off this 125g jar, mostly on my morning toast. After that, if it ever became available in my regular grocery at, say $2 to $3 a jar, I'd definitely keep some in the house, but mail order prices are a bit too much to make a habit of it. I'm not blaming distributors for charging what they do for imported food, it's just a matter of how much it's worth to me.
[EDIT] I have to edit this one more time, as I've unfortunately developed a Marmite addiction. I said this is better the fifth time than the first. By the time I finished the jar, it had become a habit. One local grocery store does have this, $6.99 for a 125g jar, but at least there's no sales tax on groceries in this state. And I've found an online source which is only $6.40 a jar, including shipping, if I buy in quantities of 6.
12 of 12 found the following review helpful:
 A Yankee's take on a British staple Aug 18, 2010
By Timothy B. Riley
Having lived in the US all of my life (although I have traveled quite a bit) I had never heard of Marmite until last week. I've been participating in an on-line, UK based think-tank dealing with international brands and digital advertising. As we discussed products that we grew up with and are still loyal to Marmite came up several times. I looked at some Marmite ads (the British call them "adverts"), and then searched for it on Amazon. Being a dedicated foodie I decided to give it a shot. Here is my impression:
When I first opened the glass jar and gave it a whiff it seemed oddly familiar. I put just a dab on my spoon and tasted it straight. Again, strangely familiar. The taste was very strong, almost condensed. I could taste the beer-like yeast but I was also getting a savory, deep vegetable flavor. Then it hit me.
I love to make sauces and I often use pre-made glaces and demi-glaces which have a very thick consistency when gently heated (before heating they are almost solid). They come in many different varieties: beef; duck; veal; chicken; lamb; seafood; mushroom; vegetable; etc. Marmite has a strong resemblance to a straight, undiluted, vegetable glace. Pungent, earthy and with that quality that the Japanese refer to as "Umami". WOW! Who knew? Well, I guess a lot of people did but it was new to me. Now, what to do with it...
My on-line British friends gave me some sage advice: use it sparingly and on some sort of bread with butter. I bought some fresh English Muffin bread from a local artisan bakery shop, lightly toasted it, coated it thinly with about 2/3 teaspoon of Marmite and spread some salted Vermont cultured butter onto it. HEAVEN! The Marmite balanced out the heaviness of the butter perfectly. That gave me the inspiration for my next test. I've alway loved a toasted bagel with cream cheese or Marscapone but need something to cut the palate-coating fat of the cheese besides a slice of onion (lox works well if you have it). Marmite fit the bill technically, but I think that I will have to get used to the combination. Still, I will keep using it here for a while and I think that it might become a favorite for me.
Next I tried it in a simple sauce. I browned a tablespoon of finely chopped shallots in 1 tablespoon of unsalted butter (who am I kidding? I used 2 tablespoons of butter). After the shallots were browned I added 3 tablespoons of Marite and 1 teaspoon of water. I reduced it a little and added 1/3 cup of heavy cream, a small bouquet garnet in cheesecloth and 1 tablespoon of dry sherry. I reduced it by about half and adjusted the strength by adding more Marmite (I needed more, maybe I should have used less cream). When finished it tasted really good, not great but it could certainly WOW most people. Put this on fish, chicken, turkey, or any light meat or veggie and it works.
Marmite has an advertising campaign that tells people that they will either love it or hate it. I am definitely in the love camp.
7 of 7 found the following review helpful:
Marmite, how I love thee Aug 12, 2011
By Eliza
Even if you grow up with Marmite like I did, you either like it or you don't. If you don't care for salty food this is not for you. Marmite has a yeasty, beer-like flavour and a slightly bitter aftertaste, but is a salty flavour explosion in your mouth. If you have a big mouthful it's seriously overwhelming, but spread on toast with cheese it becomes something delicious and thoroughly yummy.
I have not been able to convert my American husband yet, although I do have him eating salty black liquorice, so we'll get there eventually. I took a jar of Marmite, some crackers and cheese to work with me and had anybody brave enough taste some. All of my colleagues (Texans, the lot) liked it except for one lady who made a face. She has no tact, so for all I know all the rest secretly hated it but was being polite.
If you end up with a jar of Marmite and find yourself to not be a big fan of Marmite on bread, try adding some to soup broth. It's vegetarian friendly, and a nice way to introduce a new flavour to your veggie only fare.
I can not sing the praises of this delicious black goop enough - to be fair though, if it came to a choice between Marmite and Bovril, I'd go for Bovril every time.
2 of 2 found the following review helpful:
I LOVE Marmite! Sep 16, 2011
By Don
"quod licet Iovi, non licet bovi"
I can't really add much to the other positive reviews, but I'll give it a go.
I am an American, and I love Marmite! If used correctly, it is wonderful. Don't think this is like jam or peanut butter, it's not - use Marmite sparingly, and you'll be well rewarded!
I spread it on sandwiches (turkey, roast beef, etc..), on sliced cheese and crackers, in soups, and even as an addition to home made salad dressing. The savoury possibilities are endless!
Also, some might benefit from giving it more than one chance. If you don't like it at first taste, try it again on something else. You may find yourself falling in love!
10 of 14 found the following review helpful:
A food of the Gods Aug 10, 2007
By Mr. J. Ward
Marmite, so they say, is something you either love or hate. I love it and I'm suspicious of anyone who doesn't like it. What's their problem? Even people who do like it fall into two camps - those who spread it thin, and those who spread it thick. What's the point of thin? You might as well not bother. Thick is best. I like the way it tastes like magical burning salt and makes your mouth hurt when you eat too much of it.
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