Hefeextrakt

Toast, cold butter, the thinnest possible scrape. The fat is not optional.

Starch dilutes it to a survivable concentration. That is the entire function.

Two salt-savoury things whose bitterness lands in different places entirely.

Yolk fat blunts the tar note; a scrape in scrambled eggs disappears usefully.

Same pyrazines as a hard sear. A teaspoon in the stew reads as longer cooking.

Guanylate plus glutamate, and both taste of a dark room. Compounding savour.

It is a stock concentrate that never met a bone. Use it to fix a thin one.

Glutamate on top of fermentation acid: savoury with a sharp back end.

Brewing yeast, spent. Glutamate and malt were always the same production line.

Melted into butter and starch water it emulsifies into a sauce with no cheese.

Roasted, salty, bitter and brown on both sides. The overlap is almost total.

Yeast glutamate over beef inosinate. Brush it on the roasting tin.

Yeast extract doubles the glutamate and blackens the pan. Cheap porcini.

Both bitter and both fermented; the salt drags cocoa toward savoury caramel.

Two aromas that carry across a room. One is cheap, and nobody can tell in soup.

Both are dark, malty and bitter at the edges. Yeast extract turns sugar savoury.

Spent brewing yeast folded back into a yeast dough. The loaf tastes of its own process.

Marmite is pyrazine, not ester. Salt and roast under ripe fruit, like caramel gone savoury.

Yeast tar and cane tar. Absurd on paper and obvious once it is on toast.

Both are the by-product nobody wanted, and both taste of iron and yeast.

Two British jars of dark sticky opinion. On hot toast they finally agree.

Both are what is left after fermentation goes to the bitter end. Try a scrape in the glaze.