Monday, June 14, 2010


Vegemite is considered a truly Australian food item which enjoys wide popularity in this country. Its analogues may be called British marmite and Swiss cenovis. It should be noted that vegemite is practically consumed only by Australians having become the national flavouring. It represents dark brown thick paste with a pungent smell. Vegimate is made of beer wort’s remainders and various flavour additives. The paste reminds of processed cheese mixed in brewer’s wort. Vegemite taste is saline-bitter and it leaves yeasty aftertaste and thus this taste bears a slight resemblance to the beef bouillon. The paste’s texture is uniform and viscous and it resembles peanut oil.

Australians adore this food additive which contains vitamin B complex. It used mainly in the capacity of spread, which is smeared on bread, sandwiches and crackers. Vegemite is also used as filling for typical Australian buns, known as Cheesymite scroll. Some people like to add vegemite in porridge.

Vegemite was invented by the young specialist Cyril Callister in 1922 by order of Fred Walker who at that time was the chief of the company Fred Walker & Co. The young chemist had to create a spread from Brewer’s Yeast which is considered a rich natural source of the Vitamin B complex. Dr. Cyril P . Callister spend many months in laboratory carrying out various tests and finally he presented to the world this tasty and wholesome food item. In 1939 Vegemite was approved by the British Medical Association. Since that time Australian doctors began to recommend this spread as a rich source of Vitamin B complex.

Now in the 21st century Vegemite has preserved its initial recipe and label. Over 22 million jars of Vegemite are sold from year to year. People also try to invent new recipes which contain this spread.

It is worth mentioning that Vegemite is practically five times more concentrated than yeast. Therefore the given Australian national food is one of the richest sources of the energy.


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