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If you are a Peruvian gastronomy enthusiast or a Chinese gastronomy enthusiast, then you surely have seen recipes with Aji-no-moto spice as an ingredient, but that brings up a big question: What is the aji-no-moto? Why do they use it? Is it safe to use? Where can you find it? These and other questions will be answered if you keep reading.
Aji-no-moto is a spice known as the secret spice, it is made out ofmonosodium glutamate, now this might sound too chemical but it is a natural salt obtained usually from the fermentation of sugarcane, sugar beet or corn. It is a compound found in food with proteins like meat, milk and some vegetables and our body produces it and uses it for many processes.
It is used as a seasoning for meals like meat, chicken, fish, salads and others; it brings a flavor described as a mixture between salt, acid and bitter. Just a little bit is enough to enhance the flavor of the dish and to increase a person's appetite.
Many investigations have been made and found that eating aji-no-moto represents no harm, such as:
There is no limit established on how many aji-no-moto a person may eat, but since it is used in small quantities on each meal there should be no worries on any second effect on our body.
The Peruvian gastronomy usually uses a lot of spices and peppers, most of them are originally from Peru, but they are some exceptions. The Peruvian cuisine is the product of a mixture of different continents like Europa, Asia, and Africa, of course considering the Incas gastronomy influences. The Aji-no-moto spice is a condiment used in Peru as a result of the Asian influences in their gastronomy and it has been well received thanks to its great taste.