Monosodium glutamate and Murri (condiment)

Shortcuts: Differences, Similarities, Jaccard Similarity Coefficient, References.

Difference between Monosodium glutamate and Murri (condiment)

Monosodium glutamate vs. Murri (condiment)

Monosodium glutamate (MSG, also known as sodium glutamate) is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Murrī or Almorí (in Andalusia) was a condiment made of fermented barley or fish used in medieval Byzantine and Arab cuisine.

Similarities between Monosodium glutamate and Murri (condiment)

Monosodium glutamate and Murri (condiment) have 2 things in common (in Unionpedia): Garum, Umami.

Garum

Garum was a fermented fish sauce used as a condiment in the cuisines of ancient Greece, Rome, and later Byzantium.

Garum and Monosodium glutamate · Garum and Murri (condiment) · See more »

Umami

Umami, or savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness).

Monosodium glutamate and Umami · Murri (condiment) and Umami · See more »

The list above answers the following questions

What Monosodium glutamate and Murri (condiment) have in common
What are the similarities between Monosodium glutamate and Murri (condiment)

Monosodium glutamate and Murri (condiment) Comparison

Monosodium glutamate has 82 relations, while Murri (condiment) has 30. As they have in common 2, the Jaccard index is 1.79% = 2 / (82 + 30).

References

This article shows the relationship between Monosodium glutamate and Murri (condiment). To access each article from which the information was extracted, please visit:

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