What’s the taste of umami?
Strictly speaking umami has no taste, but the sensation it leaves after the first contact with the food. Pure umami may be found as monosodium glutamate, but due to the associated health risks, it is not recommended to consume large quantities of this.
Umami-rich foods are: aromatic vinegar, well matured cheese, soy sauce, fish sauce, tomato sauce, teas and coffees.
Tannins and glutamates are two chemical classes that seem to contribute to the perception of savoury. Saltiness also affects this perception, even in subliminal amounts.
According to various pharmacological studies, St. John’s Wort(hypericum perforatum) is useful in treating patients with mild depression. Problem is, the exact mechanism of how it works is not fully understood.
The complex flavonoids hyperforin and hypericin are difficult to reproduce industrially, and the plant seems to have none of the common side effects of regular SSRI and SNRI. Actions: vasodilator, mild antiseptic, cholagogue.
As with all nutritive supplements, note possible interactions. It can be bought in most European countries as tea or extract.