My thoughts exactly. I discovered Aromat from recipes for latkes. Researching it, I found it has a huge Scandinavian, Australian, and South African fan base. I'm a bit fascinated.

Well, MSG certainly can give a pop of umami to foods but:

My Chinese friend's father, who was hands down the best Chinese chef I've ever encountered, never used added MSG. His opinion was that Chinese restaurants that slathered it on did so because they used cheap ingredients and needed it to make up for the flavor deficit.

Secondly, to most people it's a non-issue, but if you have a tendency towards migraine headaches stay away. It's noted by most neurologists as one of the prime triggers for migraines in most sufferers.

Interestingly, when you make things like dashi (Japanese soup stock) you use bonito flakes and konbu, a type of seaweed rich in natural glutamates.

This is an original Swiss product. Here is an excerpt from a Swiss newspaper.

What their Vegemite is for the Australians and their Peanut butter for the Americans, their flavour for the Swiss. Aromat is not a spread. It is a vegetable seasoning, a finished product that was promoted from the very beginning by its manufacturer Knorr as an "all-rounder". And so the golden rain trickles out of the yellow-green mini-shaker with the red hat onto the tomato bread as well as into some soup or fish roulade. Every Swiss child knows Aromat - according to Knorr the awareness level is a phenomenal 96 percent. The product, which seems to hit the Swiss gustatory nerve exactly, is not just made from original Swiss ingredients. The flavour enhancer E 621, for example, a sodium glutamate, is a modern type of fermented algae from the Far East. Other ingredients sound more Swiss: table salt, lactose, wheat starch, yeast extract, vegetable fat. Onions, anti-caking agents and spices are also in it. The exact recipe is secret, of course.

*

The inventor of the Aromat has travelled a long way to be able to mix the perfect spice for Swiss cuisine. Walter Obrist joined Knorr in Thayngen in 1945 at the age of just under 30. Knorr, originally a German company and today a brand of the Unilever Switzerland consumer goods group, has been producing dry soups since 1907. In his search for new herbs and spices, Obrist travelled the world for up to four months each year. In 1952, he found the Aromat recipe and for a year he had been tinkering around, trying out various new components until the management approved the recipe, the 87-year-old had it aligned via Knorr. After the media hype two years ago on the occasion of the 50th anniversary of his spicy creation, he wants to remain undisturbed himself. With his invention, Obrist had to fulfil requirements with which Knorr Maggi, at that time the dominant force on the so-called seasoning market, wanted to outperform. The management wanted a product that would emphasise the taste of the food, be free of meaty ingredients and easy to dose. Above all, however, the natural colour of the food should not be distorted, as the brown meat stock cubes and the liquid seasoning of the big competitor did. All this succeeded. Knorr initially launched the wort as "Knorr plant extract" in a powder bag. But "plant extract" was a name without sex appeal, and so the spice was relaunched in 1953 as an aromatic - first in cube form, then, for better dosage, in the shaker. At the time, the 90-gram can cost CHF 1 65, and she promised the housewife to shorten the cooking time so that she would have more time for all the other blessings of the new prosperity in the 1950s.

*

Aromat seasoning has been a great success for Knorr. A broad-based advertising campaign made a major contribution to this. Knorr Aromat was praised on the one hand as a "universal seasoning". On the other hand, Aromat spreaders were distributed to restaurants in the first years. These were prominently placed on the tables next to salt and pepper. Other ingredients of the campaign were cooking demonstrations in department stores, cooking studio events for housewives and shop staff, tasting trolleys on campsites and, of course, recipes and samples as well as classic print advertising. Last but not least, an advertising figure promoted sales - Knorrli had already seen the light of day in 1947. Today the red man with a plate face and a pointed cap is swinging his cooking spoon more visibly than before, and soon he receives a Swiss cross at his side. Of the 900 Knorr employees in Thayngen, 200 work in aromat production for Switzerland and the world. 3000 tons per year, half of which is exported, mainly to Germany, France, the USA and Canada. "Aromat is everywhere Swiss," says Knorr. One hardly finds it in Northern Germany, but in Southern Germany, Alsace or the Canary Islands. Product manager Sabine Strehle even reports of diplomatic missions that had asked Knorr about sales outlets abroad after they had been approached by co-advocates with deficiencies. Smart Swiss travellers, as Internet travel reports show, carry their cans with them.

beojeff wrote:

As this site celebrates the Danish lifestyle and gives many of us insights into such, I was curious about Scandinavian (and even the rest of the world's) thoughts here. I recently stubbled upon something completely unheard of here in the U.S.: Aromat. I was curious and ordered some from Europe. It seems that it has quite a huge Scandinavian following. I'd be interested in hearing more about this. At this moment, I'm seasoning some sautéed mushrooms with Aromat. I'm sure this is not the intended use. Please do educate me! Perhaps this is a staple in Danish B&O homes?

Never heard of it - had to google it!

Have you looked at what is in there ;-(

Certainly not anyrhing that is used in ‘det nye danske køkken’ (you surely won’t find that in better restaurants in DK).

A typical product for those, who can’t make cooking tastefull with ordinary, good and natural products including herbs and spices.

MM

I wonder if it is meant to replace all of this 

I live in Schleswig Holstein, a region that was once danish :)

I really don't know if there is a unique danish cuisine? For me it's pretty much the same what we have in northern Germany. Except that the Germans usually use Flensburger Pilsener or Dithmarscher Bier instead of tuborg grön.

Stereomensch wrote:

I live in Schleswig Holstein, a region that was once danish :)

If so, you should be able to understand this ;-)

https://www.dr.dk/presse/smag-paa-danmark-med-meyer-paa-rundtur-i-det-danske-koekken

You may be right for the part of Denmark right north of the border....which was once german

Fair enough -  I should have written ‘new nordic....’.

Actually I think you can find this kind of industrial flavour enhancing (monosodium glutamate-containing) product everywhere.

I don’t think Aromat is very common in Denmark.

Might be more common the more you go south in Germany to the ‘other border’:

https://cuisinehelvetica.com/2017/05/12/ten-facts-about-aromat/

What’s in it (and why I prefer what we have in our cupboard shown above):

link

Anyway - as with everything....the choice is yours.

By the way - I would pick the Flens (or the Dithmarcher) over the Grøn Tuborg at any time.

link

Ok, here a few differences / similarities:

(Sorry, I don't know the english expressions for the meals :( ).

1. The Germans from the north don't use Röstzwiebeln that much.

2. In Jütland the danish eat Grünkohl like we do. I don't know if they eat Grünkohl it in the region of Kopenhagen.

3. the German sausages are not red. Red sausages have a long tradition in Denmark.

4. The north Germans usually don't use salted butter.

5. We have white bread, too. But the danish eat their Franskbröd always with poppy (Mohn).

6. Danish limonade is not available in Germany. Instead we have Fritz Cola and Fassbrause.