|Ingredient Type||Fat Free, Vegetarian, No Added Sugar, Halal, Kosher Certified, No Artificial Colour|
|Item Package Quantity||1|
|Item model number||Bcool-burn-00396|
|Product Dimensions||1 x 1 x 1 cm; 349 Grams|
Vegemite (220 gram)
|Price:||(S$13.29 / Ounce)|
Enhance your purchase
- Virtually fat-free
- No artificial colors or flavors
- No added sugar
- Suitable for vegetarians
- Kosher and Halal certified
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This is a resource centre for learning about Vegemite from its humble beginning in 1922. Read about how Vegemite was invented by Fred Walker and Cyril callister. The Vegemite time line is arranged in decades that bring to life the challenges and the changing times for Vegemite in Australia. Also, step back in time to see how our community and country changed over the past 80 years. Ingredients Yeast Extract, Salt, Potassium Chloride, Malt Extract (From Barley), Colour (E150d) Contains Preservative Sulphur Dioxide, Vegetable Extract Contains, (Onions,Celery), Niacin, Thiamine, Riboflavin,Folic Acid
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Most helpful customer reviews on Amazon.com
I have lived long term in three different countries. One of those countries was Australia. I lived there for thirty years. My children are Australian. I now live in the US and have been here for 13 years and counting. I am married to an American who loves Vegemite. As a self-described Vegemite expert and familiar with both Australian and US food cultures, I am here to give you the lowdown.
-Think of Vegemite like soy sauce. It tastes similar to soy sauce in a spreadable form.
-It does not need to be refrigerated. In fact, it shouldn't be refrigerated as it will become harder to spread thinly. I don't think it ever goes off, that is why they sell it in pails. Any Aussie would have a pail of Vegemite in their pantry for years and not think twice about using it. Don't take that as gospel as I don't want to be responsible for you eating old food, but in all honesty, if you think that yours has gone off you probably just don't like Vegemite or don't know how best to use it.
-The reviewer who said it doesn't taste like Australian vegemite maybe has been living outside of Australia for too long. I was back there in 2019 and Vegemite is Vegemite.
-Vegemite 101: For your first taste, do not, I repeat, do not eat it out of the jar. Not even a tiny bit. Not even an Aussie would do that.
Toast a lovely piece of bread, preferably a nice crusty white loaf. Toast it so it's golden and while its warm put far too much butter on it. Slather it on. Then apply a small scraping of vegemite. Again, think of it like soy sauce. Do you drown your take out in soy sauce or do you use it like salt? Do that. A thin scraping then taste test it. Can you taste it at all? If not, add a bit more. Taste good? Ok, onto lesson two....
Vegemite Lesson Two:
-Put it on buttered toast (you can add a bit more here if you like) and top with sliced avocado. Eat. Enjoy.
-Put it on the aforementioned buttered toast and top it with cottage cheese for a high protein, savory, quick breakfast. (Good Culture cottage cheese is the best in my opinion)
-Put it on toast (lightly toasted), you can butter it or not (I do) add some thin slices of a good cheddar, put under the griller until cheese is melty. Eat it.
-If you liked all of that, get a bit more daring. Put it in a sandwich with some good crusty white bread and butter, add a thin scraping of vegemite and some thinly shredded iceberg lettuce and some wafer thin slices of a good cheddar cheese. Trust me, the cool crunch of the lettuce, the saltiness of the vegemite and the creaminess of the cheese and butter and the fresh, soft crusty white bread. It's really good. But my favorite is the cottage cheese toast. A great quick high protein brekkie (as we call breakfast in Australia) for when you don't want to make eggs. Plus no cholesterol.
Vegemite Lesson Three:
-You have now discovered you like Vegemite, but it's going to take a while to use up that jar. How else can you use it? Some people put vegemite in gravy, in stews, in meatloaf etc. Its all about adding a bit of umami. Again, it's like adding a touch of soy sauce. It has more flavor than salt, but won't work with every recipe. Anything you would put soy sauce in, you could put a bit of Vegemite in. Mix it with hot water to thin it out. then add. Go easy, its powerful. You shouldn't actually taste the Vegemite in your cooking. Just like soy sauce, you want the umami, you want the salt, but you don't want your dish to only taste of soy sauce. The same with Vegemite.
There you have it. Now you are a Vegemite expert too!
If this review has been helpful to you would you please click the button? It makes my day to see my reviews helped a like minded shopper. You may also be interested in some of my other reviews, as I review a lot of kitchenware and cookbooks. I have been known to buy 8 lemon zesters to find the best, and taste tested 9 different Yacon syrups in one sitting to rank them in an Amazon list. You might also like to follow me to be notified when I post something new.
Happy cooking (and eating) because Food is Glorious!
I will say that the majority of Americans probably won't like the taste, which is very strong and unlike anything that I have purchased in the US. My wife hates the taste. However, I really like it. I am the kind of person who likes strong flavored foods, especially fermented cheeses, etc... I love anchovies, which is what my wife compared this taste to. I disagree with her, but I can see where she gets that. It has a strong salty taste, coupled with a slightly bitter barley flavor, as well as being somewhat yeasty. It is impossible to describe. You just have to taste it, and you will either like it or you won't. I would encourage anyone who is interested to just give it a try. It is best used as a spread on toast, crackers, and that sort of thing.
This spread was first made after World War 1 in Australia when supplies for other yeast based spreads from Europe were disrupted. It was made from the discarded yeast from breweries, with a bunch of added vegetables and spices. It is the richest food source of B-vitamins, except for B12.
I give it 5 stars, which is based on the quality of the product and the packaging, not the taste. I am not reviewing the taste. I like the taste. You may or may not.
The taste is different, in a good way. Nothing widely sold in the US compares. I was expecting something close to beef bouillon cubes, but Vegemite is more astringent and savory. You can still roughly compare it to bouillon cubes, but perhaps with notes of dark Stout and mushrooms added? The taste coats the tongue. It's clearly for those people that like strongly flavored foods. If you don't like sharp cheeses and dark beers, you probably won't like Vegemite.
I tried in the suggested manner, thinly spread on (French peasant bread) toast with butter, and loved it enough on first taste to make myself a second slice. It worked less well for me with poached eggs over toast (all I could taste was the Vegemite) but it was fantastic on my sandwich with leftover chicken tika masala! My next try will likely be the traditional Vegemite sandwich (I speak-a your language) with tomato and cheese on toasted bread.
I see myself adding this to tomato sauces, gravies, stews and soups to kick them up. It will also likely make its way into barbecue glazes. Any place where a rich, meaty flavor is desired. It's also won me over enough where I'd like to try it's British cousin, Marmite.
If you're an American who likes strong, salty/bitter foods, give this a try. It may just fill a hole in your culinary life. Worst case, you're out six bucks and are forced to use it as a beef bouillon substitute or (even better) give it to an Australian expat that you know and love.
As far as Amazon goes, the only downside is the long wait time. This product ships (free!) from the U.K., so that really can't be helped. Personally, I got impatient and paid my grocers outlandish prices for the first taste, but will use this seller for restocking.
Edit 12/14/16: for those interested, my package from Tora Foods arrived 6 days later than the latest posted shipping day. About six weeks total to get this Vegemite. Considering it had to cross an ocean to get here and the shipping was free, I'm okay with this.
The price for this product also appears to have crept up a bit since I bought it. Considering the delay in receiving the product and price change, paying the extra couple bucks to get this at my local market makes more sense than ordering online. This is still worth it if you don't have any nearby store that sells Vegemite.