I had it for the first time three weeks ago. Yes, I’ve been living in German-speaking Europe for 12 years now, but it never occurred to me to try it before. Well, I was sitting in a cheap local diner that had a bottle on every table. I remembered this thread and decided to put a few drops on my Wiener Schnitzel.
I am hooked.
Way back in 2003, a German colleague warned me that Maggi was addictive. I see now that he was right. I am putting it on almost everything savoury now, with various degrees of success. So far I find that it’s great on scrambled eggs, schnitzel, tarhonya, french fries, potatoes, rice, and fish. It’s almost completely supplanted Aromat as my go-to umami seasoning.
