MSG, or monosodium glutamate, is a flavour enhancer that adds umami, and is safe to eat for the vast majority of people. It occurs naturally in foods like tomatoes, parmesan and mushrooms, and the manufactured version used in cooking is chemically the same compound.
MSG has a reputation problem going back decades, largely from a single unverified 1968 letter, but modern food safety bodies including the FSA and FDA class it as safe within normal cooking amounts.
What MSG actually does
It amplifies savoury, umami flavour, the same effect you get from soy sauce, parmesan or a good stock. A small pinch rounds out a dish without adding a flavour of its own.
Is it safe?
Major food safety authorities, including the FSA in the UK and the FDA in the US, list MSG as safe for the general population. A small number of people report sensitivity with symptoms like headache after large amounts, though controlled studies have struggled to consistently reproduce this effect.
Where it is used
Frequently asked questions
Does MSG cause headaches?
A small number of people report this, sometimes called MSG symptom complex, but large controlled studies have not consistently confirmed a link at normal food amounts.
Is MSG natural or artificial?
It is the same compound found naturally in foods like tomatoes and cheese. Manufactured MSG is usually produced by fermenting starch, similar to how yoghurt or vinegar is made.
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- Ajinomoto seasoning. The most common MSG seasoning brand.
