Adventures Making Vegemite
Home-made attempts to recreate Vegemite and Marmite spark wide-ranging comparisons of their flavor, saltiness, and production methods, with some speculating about industrial processes like yeast separation and color development. Commenters trade serving tips (from “very thin on buttered toast” to unapologetically thick), debate national variants such as UK vs New Zealand Marmite and related products like Bovril and miso, and share cultural anecdotes about how strongly people either love or hate these intensely umami spreads. Many conclude that expectations—especially mistaking them for something sweet like Nutella—largely determine whether newcomers find them revolting or addictive.
Flavor and product comparisons
- Strong consensus that Vegemite/Marmite are intensely salty, umami-rich, and polarizing (“love or hate”).
- Multiple comparisons:
- Vegemite vs UK Marmite: differing sweetness, saltiness, and “off” or “medicinal” notes depending on the commenter.
- NZ Marmite is described as noticeably sweeter (due to sugar), with some loving it and others disliking the sweetness.
- Promite seen as softer, smoother, and less intense than Vegemite by some.
- Bovril and “Beefy Bovrite” mentioned as meat-extract relatives but not direct substitutes.
- Some describe Vegemite as resembling concentrated beef stock/beer byproduct or “solid soy sauce,” while others find it metallic or “industrial.”
Ways to use it
- Common uses: on hot buttered toast or crumpets, in sandwiches, and as a compound butter.
- Cooking applications:
- Added to vegetarian “mince” dishes or chili for meaty umami.
- Used as a vegan stand-in for anchovies in Italian recipes.
- Blended with avocado and topped with a poached egg on toast.
- Compared functionally to miso paste or Worcestershire/soy sauce in savory dishes.
How to eat it / first-time experiences
- Repeated advice: spread very thinly at first; thick layers can be overwhelming.
- Disagreement from heavy users who insist thick spreading is ideal once acclimated.
- Many anecdotes of people mistaking it for chocolate or Nutella, leading to shock or gagging, often framed as a running prank on visitors.
Cultural divides and availability
- Clear “camps” within and between countries: Vegemite vs UK Marmite vs NZ Marmite vs “none of the above.”
- Described as a staple in some Australian, British, and New Zealand households, often introduced in childhood.
- Comments from Americans and others show both strong aversion and genuine enthusiasm, often tied to broader tolerance for strong/fermented flavors.
- Availability issues: easier to find Vegemite than NZ Marmite in some places; some stockpile or import.
Production and DIY attempts
- Discussion of industrial processes separating yeast from bitterness (e.g., centrifuges) and speculation that home boiling of beer may retain unwanted bitter notes.
- Concern that using stout would increase bitterness despite desirable color; the exact cause of the commercial products’ deep black color is noted as unclear.
Health, variants, and dietary notes
- Mention of salt-reduced Vegemite being milder and closer to Marmite-like sweetness.
- Gluten-free variants of Marmite/Vegemite appreciated by those needing them.
- Fun fact raised that Vegemite is kosher and halal.
Humor and metaphors
- Numerous jokes liken -mite fandom to addiction or alcoholism, and compare national attitudes via Nordic-country analogies.
- Marmite referenced as British shorthand for anything highly divisive.