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FLAVOR BOOSTER: Monosodium glutamate (MSG) seasoning accentuates the flavors already present in menu items without adding its own taste. | PERFECT FOR CHEFS: McCormick Culinary MSG Flavor Enhancer comes in a 27-ounce container; an ideal size to keep in any commercial kitchen for ease of use | CONSISTENT QUALITY: Explicitly sourced for culinary professionals, the consistency and quality of MSG powder means it's perfect for intensifying other flavors in marinades, sauces, salads, vegetables, poultry and beef | KOSHER: McCormick MSG seasoning is kosher, meaning you can add it to rice bowls, stir-fries, soups and other culinary creations with confidence | EASY TO USE: Use MSG flavor enhancer to make Asian dishes and other foods more potent; cook delicious food the easy way
Frequently Asked Questions
- Q: What is McCormick Culinary Flavor Enhancer MSG used for? A: McCormick Culinary Flavor Enhancer MSG is used to deepen the flavors of various dishes, including beef, poultry, vegetables, and marinades, enhancing the overall taste without adding its own flavor.
- Q: Is McCormick Culinary MSG safe for all diets? A: Yes, McCormick Culinary MSG is kosher certified, making it suitable for various dietary restrictions. However, individuals sensitive to MSG should consult with a healthcare professional before use.
- Q: How should I use McCormick Culinary Flavor Enhancer MSG in my cooking? A: You can use McCormick Culinary MSG in a variety of dishes, including Asian cuisine, soups, stir-fries, and marinades. Simply sprinkle it onto your food during cooking to enhance the flavors.
- Q: What is the size of the McCormick Culinary MSG container? A: The McCormick Culinary Flavor Enhancer MSG comes in a 27-ounce container, making it a convenient size for both home cooks and professional chefs.
- Q: Can I use McCormick Culinary MSG in vegetarian dishes? A: Absolutely! McCormick Culinary MSG can be used in vegetarian dishes to boost flavor in salads, vegetable preparations, and marinades, making it versatile for various cooking styles.

