Last updated on June 5, 2021 by Roger Kaufman
Really cool advertising from Maggi. I bet these Idea They stole from their children.
Funny Maggi advertising alphabet soup
10 truths about Maggi, a Swiss spice
The designer of the popular Maggi bouillon cubes has additionally developed the timeless Swiss liquid flavor that is similar to soy sauce and adds a salty, delicious taste to your cooking.
If you've never tried it, here are 10 truths about Maggi Würze (German) or Arôme Liquide Maggi (French).
1. The brand Maggi was founded in Switzerland in 1886 founded. Julius Michael Johannes Maggi developed at the request of the Swiss Government launches a range of instant soups to supplement the diets of malnourished factory workers.
At that time, these products were established as inexpensive foods with high nutritional content. The Maggi liquid spices, Maggi seasoning, were produced in 1887.
2. Mr. Maggi was born in Frauenfeld, Switzerland, the capital of the canton of Thurgau. He died in 1912. The well-known bouillon cubes that Mr. Maggi founded in the early 20th century can be purchased worldwide.
3. Maggi seasoning consists of vegetarian-healthy proteins and also MSG. Here is the complete checklist of active ingredients:
Hydrolyzed Vegetarian Healthy Proteins (Water, healthy wheat proteins, table salt), water, fragrance (with wheat), flavor enhancers (monosodium glutamate, disodium inosinate), salt and sugar for food preparation.
4. It shows up in the offer Swiss Standard foods of the Patrimoine Culinaire Suisse (Swiss Culinary Heritage).
Maggi Würze, referred to in Switzerland as the “basic universal spice”, has been part of the Nestlé product portfolio since 1947.
5. Swiss usually add Maggi seasoning to soups and salad dressings.
The bottle of this spice also recommends its use in pasta recipes, omelettes, émincés (sliced meat dishes) and vegetables.
Swiss blogger Funambuline told me that Maggi seasoning, similar to Worcestershire sauce, gives food an umami flavor.
6. To make Maggi wort, an organic fermentation process is applied to plant-based healthy proteins.
While it is not made from any type of lovage, this product apparently has a smell comparable to this herbal plant.
In the German-speaking area of Switzerland, the colloquial name for this plant is Maggi herb.
7. In the German-speaking part of Switzerland you can hear the term Maggibrot (Maggibrot). All you have to do is sprinkle Maggi seasoning on a slice of bread.
In contrast, the Swiss on the French-speaking side might be more likely to spread Cenovis on their bread.
I tried both, and to be honest, I like the Maggi seasoning.
8. The layout of the Maggi wort bottle has remained remarkably the same over time.
The dark brown bottle and red cap with the distinct red and yellow label resemble the original late 19th century design.
You can also get a 1 liter bottle of this liquid flavoring.
In addition to the original flavor, Maggi has also developed Scharf (Fort), a spicy variant of its liquid flavor.
9. During the last century, Maggi has actually used “bonus products” for its customers.
The Alimentarium in Vevey has numerous examples of these things, such as a defining cup (from around 1900) and a blade for the cooking area (from the 1950s).
They served as a species Advertising and marketing to make this brand known in Switzerland.
10. As with the Maggi stock cube, the popularity of the liquid one continues Spices across the borders of Switzerland out.
Although my household did not use Maggi seasoning when I was aging in Minnesota, a 1975 recipe for wild rice soup calls for 3 teaspoons of this product.
This recipe, published in the Star Tribune newspaper, uses Maggi to enhance the flavor of a rich, luscious soup famous in my home state.
