Better known as Marmite, it is a fairly sharp-tasting spread. The more you apply, the sharper it gets. In raw form, its been around for centuries, but until a German guy discovered that yeast extract could be worked on and made into an edible form, Marmite was conspicuous by its absence.
So, what has Marmite done for us and the rest of the world? Well. it can be spread on bread and butter, toast and butter, added to recipes, is the spicy part of Twiglets, can be licked directly from whatever is used to apply it, has helped win two world wars and is available across the world.
Marmite lovers are instantly recognisable as being British, and most of us born after WWII will have been introduced to soft boiled eggs and Marmite soldiers. What is a Marmite soldier, I hear you ask. It is Marmite spread onto hot/cold buttered toast, and cut into strips narrow enough to be dipped into the top of the egg. The secret is not to apply it in thick layers. Even the toughest of Brits struggle if it is laid on with a trowel.
It is available from the Brit sections in Spanish grocery stores, and can be found in Canadian grocery stores too. Here in Canada, the locals see the words ‘yeast extract’ on the label and promptly put it with other baking goods like baking powder and paper cup cases. Is it any real wonder that without instruction, Canadians don’t know what to do with it? Baking? I don’t think so..
I can see that you are itching to become a member of the Marmite Fan Club and find out more about this heroically British foodstuff.. See here..
Lots of history, why it was called Marmite and of course the fan club..
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