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So I decided to pack a bottle of Maggi Sauce with my lunch today. Thank God they come in smaller bottles, otherwise everyone at Starbucks would’ve probably looked at me strangely if I had pulled out the 27 oz. bottle. Up until recently, I always thought I was the only person who used Maggi sauce — my mom would always put it in my eggs, rice, banh mi, and pretty much anything that needed an extra taste boost. But, to my surprise, I found that a lot of my Asian friends grew up using it as a soy sauce alternative as well. In fact, it’s better than soy sauce.
Second to fish sauce, I cannot live without my bottle of Maggi. However, I’ve always had some lingering questions about this amazing sauce. First, the Maggi brand originated from Swiss entrepreneur, Julius Maggi, so how did a European brand become so popular amongst Asians? Second, how do you pronounce “Maggi”? I’ve always pronounced it “MAH-GEE” but got corrected by a supermarket clerk who said it was pronounced “MAGGIE.”
Whether you pronounce it “MAH-GEE” or “MAGGIE”, as the bottle simply says, Maggi seasoning “improves the taste.”
Get your bottle here!
{ 4 comments… read them below or add one }
I totally love this stuff. My mother and mother-in-law buy the big ass bottles.
Technically the correct way to pronounce Maggi is “Mah-jee”. (Is that the same as “mah-gee”?)
Similar to the Italian word for cheese, “formaggi” – Julius Maggi was Swiss of Italian ancestry. A “g” or “gg” is always pronounced as a “j” if it comes before an “i” in Italian.
I must say I don’t really like the taste of Maggi seasoning – too artificial for my taste. However, I’m sure I eat heaps of things which contain it (banh mi, for instance) and don’t mind it then.
I think you’re required to have this in your house if you’re Asian. lol So it’s basically water and salt with wheat products. I have to look up what these thing are: disodium inosinate, guanylate, dextrose. And what’s this mysterious “artificial flavor,” I wonder. http://importfood.com/sama6701.html
Love Maggi sauce! I don’t know what it’s made out of and I really don’t care because it tastes so good with so many foods.