- eclecticsynergy Jul 2, 2012 01:43 PM
I've been a fan of Maggi Seasoning since I was a child, when it was a fixture on every restaurant table in Austria. Have long loved Maggi on a steak, or in gravies, soups, sauces & dressings, or with butter on vegetables of all sorts, or in stuffings & croutons, or with sour cream for a truly excellent 30-second dip, etc, etc.
Now that it's less hard to find here in the States, I've seen a couple of variations on the shelves but don't know anything about them. Maggi Saveur looks to be similar to the original, but I've had no luck learning about it- it doesn't even appear on the Maggi website.
Any Chowhounds have experience with this stuff? Can someone let me know what it's about?
I already know where I can buy it; I'm curious, though, about the difference between Arome Saveur and regular oldstyle Maggi. I suppose it'd be easier just to get a bottle and try it. But I wasn't sure if I'd find it was essentially the same thing, simply in a French-made version.
Still curious, if anyone out there knows more about it.
I have Maggi Seasoning in my cupboard. I got it at my local grocery store in the ethnic food aisle.
Still hoping for an answer from anyone who knows. What's the difference between Arome Saveur and regular Maggi? Is it simply the French version or is it an entirely different thing?
Thanks for pointing me to that blog link, EM23; it's just what I was hoping for. Next time I'm in the pan-Asian market up here I'll get the French version and maybe a couple of others too- there were five or six on the shelf when I last was there.
I already have the lime one and the American MSG-free one. I am a confirmed Maggi addict and hadn't realized that all those various versions were so different from each other.
I also never knew it was the Maggi family who invented the bouillon cube.