Misconception: Monosodium glutamate (MSG) is evil and must be avoided at all costs

First off, MSG is a naturally occuring substance found in things like tomatoes, mushrooms, and seaweed. It was first isolated and presented in pure powder form in 1907 and 1909 respectively. MSG is a flavor enhancer that excites the fifth taste sense umami (the others being salt, sweet, sour, bitter). MSG is to umami, as sugar is to sweet. Another term for umami (and a relatively good description of it) is “savory”. When you add MSG to a bland soup or stock, it can greatly increase the flavor and add a roundness that can not be obtained elsewhere. Most fine chefs will use natural MSG when possible - through the inclusion of tomatoes or mushrooms, but many will also use the powder directly.

It is a myth that MSG makes you ill - thanks to media scares around the world, people have an great horror of MSG, but those self-same people have no problems scoffing chips and other fast-food and pre-packaged foods, almost all of which contain it. The English “ready-made” gravy granules “Bisto” contains a large amount of MSG, as do many seasonings and sauces that are available at the supermarkets of the world. MSG is E number E621 and is labelled as “flavour enhancer 621″ in Australia and New Zealand.
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