I grew up with the German version. We added it to lentil soup, beef stew, the little meatloaf/hamburger patty hybrids Mom made… My favorite is leftover noodles lightly fried in butter and Maggi shaken liberally over the bowl.
I live in Tennessee, and bought my last bottle at the Kroger down the street, hardly a hotbed of exotic foods.
All our Krogers closed a few months ago 
If I can’t find anything locally, I may have to go with Amazon …
Using it with butter noodles sounds really good!
If you don’t have any luck, I can send you the Polish stuff. Just PM me.
When I was in Malaysia something called “Maggi Mee”* was practically the national snack food. *Mee *means noodles boiled in broth. Same as what we call ramen.
*Not to be confused with any songs by Rod Stewart or the Beatles.
Since I’m Italian, I can’t help seeing the name Maggi without hearing it pronounced in my mind /ˈmaddʒi/ (sort of like DiMaggio). Because it is a name of Italian origin, even though the company is German. Founded by somebody whose ancestor came from Italy. Of course I recognize that willy nilly it’s going to be pronounced /ˈmægiː/ just like in a Rod Stewart song.
That would be the gift of the Maggi.
I’ve seen Maggi sauce by the Kitchen Bouquet sauce at the supermarket. Sometimes that’s in the spice/sugar aisle.
My partner is Vietnamese, and he always has a huge bottle of Maggi in the pantry. He puts it on fried eggs, and on lots of random vaguely Asian dishes he makes. If he’s eating a fairly plain combo of rice, vegetables, and meat, he drenches it in Maggi. It smells horrible, like chemicals, to my nose. It comes out of the bottle fast, and it’s easy to overdo it.
I don’t put it on anything, but do add a few drops when I’m preparing a pot roast, much as I add a little Worcestershire.
In the DC suburbs, we can easily get it in most grocery stores. It’s usually the Chinese version. He says the European versions are tastier, but he has to order those online.
We used to have it in the cupboard all the time when we lived in the Netherlands. My mum would put it in pea and ham soup. To me, it’s most like Worcestershire sauce, but with its own flavour. I didn’t know there were different versions though.
The Chinese grocery stores in Toronto often have two kinds: one with a red cap and one with a yellow cap. I think I usually get the red cap one. The top 5 ingredients are: water, salt, wheat gluten, MSG and sugar (plus a bunch of additives after that). I often put a glug of it in homemade soups or on top of dumplings/wontons because hey, more salt and MSG for me.
Funny… My wife lived in Singapore for many years and longed for Maggi’s but I think hers was much different from what most are describing here.
Here is what she loves
We have a bottle in the fridge currently. Great on homemade Spring Rolls.
That’s a sweet chili sauce, I believe the others are referring to a dark sauce similar to soy sauce or worcestershire.
We live in the U.S. and always have it. My husband grew up with it. We sometimes buy it in huge bottles off the internet and will go through four or five small bottles a year. Its like soy sauce, but less fishy tasting. Its gluten and salt. It is difficult to find - grocery stores hide it - but yeah, often its sitting next to Kitchen Bouquet or next to gravy and buillion.
My wife puts it on almost everything savory. I don’t hate it but I don’t particularly like it, and I don’t like the smell.
Um, yeah… that is my point. In Singapore it apparently is common to say I want some Maggi’s and this is what they mean instead of what others are talking about. I guess it is kind of like saying “this would be better if we added some Heinz.” I understand Heinz makes more than one product… maybe even 57 or more.
You know, I meant to say more than that to sort of make a complete post about something, but I got interrupted and it turned into kind of a ‘the sky is blue’ type post, and now I don’t recall what else I was going to say 
I just checked the Sainsbury’s (UK supermarket) webite and they list 30 different Maggi products. A few sauces but mostly shake-n-bake type seasoning bags.
I’ve seen Maggi products in the tiny “International” section of supermarkets. Never tried it though.
OK, so I got myself down to the Polish-Mexican-focused supermarket and found three different versions of Maggi sauce there: one made in China, one made in Mexico, and one in Poland. Since I have the Polish one, I bought the Maggi Jugo (Mexican) and the Maggi Seasoning (China.)
They are certainly different. Maggi Jugo just has two ingredients: Hydrolized Soy Protein and Caramel Color. If you’ve ever had Bragg’s Liquid Aminos, this is what it reminds me of, but saltier and a bit thicker. Or maybe a bit like Marmite in liquid form, though it’s not made from yeast extract. It’s the darkest and thickest of the Maggis (but still plenty liquid.)
The Chinese version is thinner, like the Polish version. Its ingredients are: Water, iodized salt, wheat gluten, roasted wheat flour, less than 2% of: sugar, caramel color, acetic acid, wheat bran, artificial flavor, disodium guanylate, disodium inosinate, dextrose. This one is somewhat more soy-sauce-y (maybe from the wheat), but not quite as rich, and with a detectable his of sourness to it.
The Polish one is: water, salt, flavor enhancers (monosodium glutamate, disodium ribonucleotides). vinegar, lovage extract, glucose, yeast extract, aroma. This one tastes more well-rounded to me than the Chinese one, which leaves more of an odd sour taste in my mouth. They both have acetic acid/vinegar, but the Polish one doesn’t leave me with as much an aftertaste. It also has the distinct lovage flavor to it which the others two don’t.
Despite being the most straight-forward one, the Maggi Jugo (Mexico) does have a lot of depth of flavor to it and would probably work best as an all-purpose umami booster. Obviously, I love the Polish one, as I grew up with it (and it is probably closest to the Swiss and German versions of it). And the Asian one is an interesting one, though tasting it on its own, it was my least favorite. But it’s not fair to really judge them on their own, as they should be used in conjunction with foods. In the context of a dish, I think the flavors would balance out.
Incidentally, they only had one Polish one left, so I bought it for safekeeping. In case you can’t find any, as I said above, this one has your name on it should you want it.
Same with my Polish family. There are tons of Maggi products, but when someone asks for the Maggi, it refers to the soy-sauce-like product. And, as I said above, one of the names for lovage in Germany is Maggikraut (“Maggi herb” – and disregard the umlaut I had in a previous post on Maggikraut) because is reminds people of the smell of Maggi (the sauce). So “Maggi,” on its own, is very much associated with the sauce in at least a few cultures.
Right. When I go shopping in Colombia, this is what “Maggi” means.