Who could’ve imagined that a battle between yeast spreads would reach epic proportions? Which is why, Tastessence does a quick Marmite vs. Vegemite analysis and tells you like it is.
Thin is In!
We usually tend to be lavish with our bread spreads, be it jam, cream cheese, peanut butter, marmalade, or even Nutella (especially Nutella). But with yeast spreads like Marmite and Vegemite, it’s better to spread them as thin as possible, owing to their highly pungent flavor.
The interesting thing with yeast spread is that you’d be hard-pressed to find an innocent, everyday food item that evokes such extreme reactions from those who have tried it―you’ll love it or loathe it.
But if you do happen to love it, there is an almost certainty that you’d be in favor of either Marmite or Vegemite. Never both. And as far as giving out a verdict is concerned, there isn’t any because one may prefer either one, solely based on personal tastes.
How are they consumed?
Both Marmite and Vegemite are yeast spreads to be consumed like any other bread spreads. The most popular way of eating it is to thinly spread it over buttered toast. Some like to make a sandwich of it by adding slices of fruit like bananas or avocados. Then there are those die-hard fans who even dare to dab with a finger and lick it off as it is.
But you’ve got to be warned!
The fact is that these are yeast spreads. They’re both quite salty, and to beginners, it feels like their tongue has been stung with the first bite. To be frank, yeast spreads are more of an acquired taste, as they call it, which is the polite way to say that they’re certainly not meant for everyone. But try them you certainly should.
Now, let’s get down to knowing them better.
Marmite Vs. Vegemite
What are they?
Marmite is a British favorite, derived from yeast extract, and is basically a by-product of the brewing industry. It is known to be a rich source of B-complex vitamins.
Vegemite is the Australian version of the yeast spread and has the same origins. The twist is that the ingredients differ, which lends it a different character.
Marmite ingredients include yeast extract, salt, vegetable extract, niacin, thiamin, spice extracts, riboflavin, folic acid, celery extract, and vitamin B12.
Vegemite ingredients include yeast extract, salt, malt extract, color (caramel), vegetable flavors, and a selection of vitamins.
Marmite is caramel-colored and slightly lighter to look at.
Vegemite is a lot darker, almost black in comparison.
Marmite’s texture is thickly syrupy and quite runny.
It comes in the form of a paste, way more thicker than Marmite.
Is there a verdict?
When personal tastes come into play, you can’t be realistic about a fair result. It’s more like to-mah-to or to-may-to; you go with whatever floats your boat.
Another aspect to be considered here is that both these products are cherished symbols of nationalism in their respective nations of origin. Marmite is known to have made a veritable contribution to British victory in the World War, boosting the morale of the troops in those dark times. The Australian version may not have reached those fancy heights, but its popularity Down Under cannot be disputed.
As far as the American palate is concerned, they usually tend to find yeast spreads too salty for their liking. However, there are a few who seem to claim that the taste has somehow managed to grow on them. Maybe that’s what it needs―give it some time, and decide whether you like it or not.