For those who have never had Vegemite before, the flavors are intense and unusual, and not like anything most people have ever tried in the lives. It's true that it is an acquired taste but that doesn't mean Vegemite taste bad - it just means that the flavor of this thick, dark brown spread is something that must be appreciated for its benefits, rather than fully for its flavor.
The thick substance is somewhat of a mystery to many people, with no one except Australians knowing quite why it's so addicting. It's the most popular spread in Australia, to the point where, according to The Spruce Eats, some Australians even bring huge jars of vegemite with them when they travel so that they're never without it. It might sound a bit silly and somewhat overdramatic but for those who are truly in love with the flavor of this unique spread, it's nothing out of the ordinary.
So, where did vegemite come from and what, exactly, is it made out of? Furthermore, what, on earth, accounts for that salty, slight umami flavor that tastes pungent to some and delightful to others? While the love for Vegemite itself might remain a mystery, the rest of it definitely is not.
The Origin Of Vegemite
Vegemite was created in 1922 in Australia and since then, it's become a staple for the country and doesn't appear in many other places around the world if at all. In the U.K., marmite is a similar popular spread and while the color is a fair bit lighter, the flavors are very much the same, and the process of making both spreads is done in a similar manner. Vegemite was created by Dr. Cyril Callister who worked for the Fred Walker Company, which would eventually become Kraft Foods Limited. The process of making the spread is one that can, luckily, be explained quite simply: the base is made with yeast extracts, such as what's left from the brewing process of beer, which is then flavored with various spices and vegetables. The result is a thick, dark brown spread that looks like chocolate (not to be confused with Nutella) but tastes salty, savory, a bit earthy, and bold.
The beautiful thing about Vegemite is that there are no artificial additives which is exactly why some people might not be familiar with its flavor profile. Since its base is taken from the leftover yeast during the beer brewing process, that flavor alone is earthy, slightly aromatic, and very pungent, until things such as vegetables and spices are added, making the flavor bearable, lighter, and even tasty. Salt is the only true additive in vegemite, helping to bring out all the right flavors and make the spread even more flavorful. It's the only natural thing to do to spread Vegemite on a piece of toast, as bread serves as the most neutral vehicle for a spread with such a bold flavor. Over time, it has undoubtedly become a staple in most if not all Australian households.
The Health Benefits Of Vegemite
Surprisingly, and almost ironically so, Vegemite has plenty of health benefits that also support its regular use as a routine breakfast or lunch staple. The overabundance of B vitamins is one of the reasons Australians love it so much, as these vitamins are often tough to get or not eaten enough in a normal, everyday food routine.
Riboflavin, niacin, thiamine, and folate are all found in Vegemite and the spread contains them in quite large amounts, making it wholly more nutritious than nut butter, which is another place we look to find B vitamins such as these.
How To Eat Vegemite
No one would suggest just diving into a jar of Vegemite and eating it with a spoon. While it is a spread for toast, it's definitely not akin to jam, jelly, or preserves. Rather, vegemite needs some kind of wheat to back it up, such as toast or crackers. Even then, it's recommended that a light coating on each is enough to start, as the flavor is something to get used to rather than being loved right off the bat. Occasionally, it's used in things such as soups or stocks and is occasionally eaten with avocados or with cheese on bread.
As far as the flavor of Vegemite, it doesn't really compare to any other food on this earth which makes it even more of an intriguing mystery. While it does have certain flavor components, its flavor description will differ based on who you ask and whether a person loves it or hates it (there usually is no in-between). The closest description is something akin to soy sauce but intensified as if it had been boiled and reduced down to a thick syrup.