Savoury

Savoury, umami-rich rubs and seasonings, the deep, moreish, meaty blends built on garlic, pepper and mushroom rather than sweetness or heat. That moreish savoury depth is umami, the fifth basic taste, identified in 1908 by Japanese chemist Kikunae Ikeda from the glutamate in kombu seaweed. Use them as everyday all-rounders on beef, chicken and veg wherever you want rich, savoury flavour without sugar or fire.