In this blog we are going to tell you about Difference Between Vegemite and Marmite so read this blog carefully to get the complete information
Marmite and Vegemite are both brewer’s yeast spreads that are frequently substituted for butter on toast or as a sandwich filler. Marmite and Vegemite are popular in the United Kingdom, Australia, and New Zealand, but if you’re not from one of those countries, you’ve probably never tried or even heard of this spread. Both Marmite and Vegemite are manufactured from beer brewers’ yeast extract, are dark black, are marketed in famous glass jars with a yellow cover and a red emblem, and are very salty, which surprises first-timers who haven’t grown up with the stuff in the UK and Australia.They should taste the same because they’re both yeast extracts, right? Wrong—apparently, there is a significant difference between the two.
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What is Vegemite?
Vegemite is a thick, black yeast extract spread from Australia (but it is also available in the United Kingdom). Vegemite differs in that it contains other ingredients, such as vegetables and spices, as well as colouring and other additives. Vegemite, like Marmite, is spread over sandwiches, crackers, and toast, but it’s also used as a filling for pastries in Australia.
Vegemite was born out of two requirements: one, the disruption of Marmite imports to Australia during World War I, and the second, the need to find a purpose for residual yeast from beer brewers. Cyril Percy Callister, the inventor of Vegemite, combined yeast with salt, onion, and celery extracts to give it a “vegetable” flavour.
What is Marmite?
Marmite is a rich, dark-brown, yeasty spread that can be used over heated toast, wafer biscuits, as a sandwich filler, or even as a hot beverage. Marmite fans will tell you that it goes well with virtually anything. Because the spread has a thick, salty flavour, it is only used in small amounts. Marmite is a strong source of vitamin B complex and is derived from yeast extract (a by-product of the beer brewing industry).
Justus Freiherr von Liebig, a German chemist, created marmite in the late 1800s when he realized that leftover brewer’s yeast could be condensed and consumed. Marmite is so popular in the United Kingdom that data show that 25% of Britons bring it with them when they travel abroad. Marmite has recently created a new spread called Marmite XO, which is an aged version of the original that some claim tastes more like Marmite from their childhood.
How Marmite and Vegemite are Eaten?
While both meals are based on primarily the same ingredients and are most typically consumed in identical ways (thinly spread over sandwiches, crackers, and toast), The Spruce asserts that they are truly quite different. Marmite is described as a salty-sweet spread with a silky smooth texture. Vegemite, they argue, has a similar salty flavour to Marmite, but is more bitter and yeast-forward. Marmite is somewhat sweet and salty, but vegemite has a savoury and salty taste with undertones of bitterness. Marmite is a dark brown hue with a syrup-like viscosity comparable to molasses, melted chocolate, or honey, but Vegemite is jet black and thick like peanut butter. Vegemite has a stronger flavour than Marmite and should be used even more sparingly than its British counterpart. Seasoning popcorn, stirring congee, and even mixing both spreads into brownies are some of the less well-known ways to enjoy both spreads.
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Conclusion :
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