MarmiteYeast Extract (250g) - Pack of 2

This is the best stuff. Great, easy transaction. Good price too.

Title: A Must-Have for Any Pantry!I recently purchased the Marmite Yeast Extract (250g) pack of 2, and I couldn't be happier! This iconic spread has been a staple in my kitchen for years, and having a backup is a game-changer.First off, the unique umami flavor is simply unmatched. Whether spread on toast, mixed into soups, or used as a seasoning, Marmite adds depth and richness that elevates any dish. The 250g jars are perfect for easy storage and the packaging keeps it fresh.One of the best things about Marmite is its versatility. I love spreading it on warm, buttered toast for breakfast, and it also makes a fantastic addition to savory dishes. It’s packed with B vitamins, which makes it a healthy choice too!The pack of 2 is incredibly convenient; I never have to worry about running out. Plus, the value for money is excellent!If you’re a fan of bold flavors or looking to try something new, I highly recommend Marmite. It’s truly a love-it-or-hate-it product, but for me, it’s definitely love! Five stars all the way for this classic!

I am of British extraction, so the taste agrees with me. :)

I have been introduced to this particular "yeast" by my wife who knows and use it since her English period; long long time ago.We mostly cook at home and we use it mainly to enhance flavor and texture of broths; soups and the occasional recipe x which it seems good (interesting) to use it. On time I have also discovered that it works well with home made bread; giving it just a little hint of aggressivity and character and more recently I been thinking about adding a little bit of it; perhaps diluited, in the pasta dough (just an experiment).Being a wise man I know that wives know better and therefore I did not indulge in researches about its benefits; alas, my better half can talk for hours about them; so, I am assuming that it has beneficial properties.As for myself, being a typical "son of a free range mother", I always try new things and in the case at hand, I can tell you that one of the best ways to try the Marmite is on a piece of bread or, like Nutella; by itself on a spoon.The one thing that I do not like much about it is that my wife keeps it in the refrigerator and therefore the "creamy" yeast is very dense and sticks on everything it touches. Not a big deal, really.The one serious issue (if we want to call it so) with the product is that, given its organic composition, after every use the jar remains very hard to open and you need to pay attention to not apply too much pressure on it since the glass could break. Personally I run hot water on it for about 10 seconds and it opens like a charm (remember, in the kitchen safety is paramount).We always keep one or two jars of Marmite in the pantry (usually the 250 gr. ones) and we have also tasted the "competition" which is an Australian product called Vegemite. It is a little bit cheaper but (to me) less refined and a little too intense.Finally, shipment times may vary according to the calendarial period and availability but it usually ships well padded and packaged and so far, we have always received the product in .... one piece

How have I passed on this all my life? As a 50-something chef and a fanatic for cusine of all cultures, I have no solid explanation as to why I waited so long to try it. It was really on a whim.I can tell you this, Marmite for some reason has received a HUGE bad rap and constant negative press which is just dead wrong. Marmite is AMAZING!!!My first smell of Marmite, and it is a dead ringer for the smell of baking chocolate!! Honest! It has no commonality in flavor, but the smell is identical! Off to a fine start!!However, one must treat The Marmite with respect, and one must utilize The Marmite sparingly. :) It is a powerful Umami flavor agent, and it can definitely overpower anything it touches. But what it does is brilliant in the same way a soy sauce used sparingly can do for many dishes, only better.I made the UK classic toast with butter, Marmite and cheese. Incredible!!! I fell in love instantly. I used it soati you, and sort of "strung" it over the butter in thin threads using 2 spoons and about "2 peas" in amount on the toast. (it's beyond thick, thicker and stringier than molasses, with a bit of a Nutella look), topped it with cheddar cheese and toasted for 5-6 minutes. I later took some nokedli noodles I made the day before from leftover chicken paprikash, heated some butter and Marmite in a pan, and browned it all off lightly, WOW!! So simple yet so complex, pure comfort food. I spent an hour today looking at recipes that use Marmite and it's fantastic to see how popular the use us, and how widely varied the uses are, limitless!! I'll be making Marmite foods for weeks on end.I can honestly go on for days about how happy I am about Marmite and how much I love it. You HAVE to try it if you haven't already!! It takes on a great sort of pseudo-Maillard vibe when roasting or browning, certainly enhances the Maillard process at the least, and the flavor is just complex and somehow familiar when used correctly.Get a jar, check it out. Try the classic toast with butter, Marmite, and cheese. See if you don't absolutely adore this stuff. I get it. I get Marmite. I get the fans. I get why it's been around so long. I only wish I'd ignored the "lore" about it being awful stuff decades ago! It is brilliant!

Still discovering new recipes to use this in. Love it!

Marmite. Marmite. Marmite. Life.

Delivered all leaked and dried on the outside of bottle and stuck to the packaged bag as if it had been like that for sometime, while stored.