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We use it on everything savoury - from chips to salads and beyond... Warning though...there's no going back to boring old salt after you try this!

Fantastic, try it on cheese on toast. Toast one side of the bread, add cheese and splash of Lea & Perrins,(no need for butter) place under grill, when almost melted, spread the cheese around a little and add a 'good' sprinkling of Aromat, place back under grill till bubbly. Remove from grill and eat.......delicious! (No need for salt!)

People love this product, Knorr Aromat, particularly in Switzerland where it is used very heavily in all kinds of prepared foods. In down-market restaurants and some homes you often see adults and children dousing everything they eat with it. Actually they are addicted to the key ingredient, monosodium glutamate (aka as flavour enhancer, MSG, sodium caseinate ... ) which falsely exaggerates the taste of food so that addicts find the natural tastes of fresh food too bland. Swiss food labelling laws are very lax so few people are aware of this. For many people, including myself, there is ca onsumption threhold beyond which it brings on very unpleasant headaches, thirst, a feeling that a metal band is being tightened around your head, sweating, etc. It also contains a lot of salt. Yes, there is some MSG in some natural foods but low levels of consumption seem to be OK.