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May 14, 2013 12:03 PM

Marmite vs Vegemite Taste Test

It's been a very long time since I've posted but I just wanted to share the not-very-scientific results of a blinded taste test of Marmite vs Vegemite we had today. It seems many folks on the internet prefer Marmite (and even more prefer neither), but I have recently found I enjoy Vegemite better and wanted to know where my work friends stood on this topic.

METHODS AND MATERIALS: Two tasters and two slices of toast with butter and either (A) Marmite or (B) Vegemite. Both yeast spreads were acquired at Cost Plus World Market.

RESULTS: Taster #1 reacted poorly to both. She claimed that Toast A (Marmite) "tasted more sour, but also slightly less flavorful" and Toast B (Vegemite) was "strong, tasted more like fake meat", and that both were "gnarly". It should be noted that she previously declared a dislike for the taste of B vitamins. Taster #2 reacted favorably to both, saying Toast A had a milder taste and Toast B was "more harsh, but still delicious," and "I would love to eat A. I would like to eat B." Taster #2 noted that she was "severly hypoglycemic and low on electrolytes" at the time of tasting.
Personally, I find Marmite to be more meaty (umami) and smoky, more rounded in flavor and very much like eating beef bouillon (which is not so terrible), and I believe this makes Marmiate more versatile for cooking. However, I like the lighter, saltier taste of Vegemite on toast.

CONCLUSION: None. People like one or the other or both or neither, and the results of this study are not statistically significant in any way, shape, or form. 66% of us participating in this study (n=3 with one of them being me) thought Marmite has a smoother flavor than Vegemite, but that did not translate into preference. Future studies are recommended.

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  1. I haven't had Marmite in years but enjoyed reading of your experiment.

    I'm interested to know if folks use it beyond serving it on toast. I seem to recall it having a very intense flavour and just assumed it was intended for something other than the way my Mom liked to eat it. I don't believe I was a fan.

    5 Replies
    1. re: Breadcrumbs

      Stirred into congee. I think this is a Singaporean/Malaysian thing.

      1. re: Breadcrumbs

        I like it on toast with cottage cheese and a healthy grind of fresh black pepper.

        There's also a dish in Malaysia called Marmite Chicken, which is fried pieces of chicken, tossed in a Marmite based sauce. It's very good, and very savory. I make it maybe once a year with a side of rice to offset the sauce.

        1. re: Breadcrumbs

          I tend to always have Vegemite on hand but I'm also more than happy to buy a jar of Marmite if the Vegemite supply is scarce.

          I use it like everyone else on buttered toast but I also will add it to my cheese and mayo sandwich. Or toast with Vegemite and smashed avocado.

          A teaspoon or two stirred into your stew or bolognese sauce adds great flavour but is unrecognizable as either.

          Mixed in with melted butter and tossed with pasta and a good shaving of parmigiano is awesome.

          I like a Vegemite and peanut butter sandwich with ice berg lettuce.

          To me, Vegemite has a sharper, even harsher taste than Marmite. I love them both!

          1. re: ChervilGeorge

            I like your recs for sauces & pasta! I will try them! I find Vegemite tastes more like beer than Marmite does.

          2. re: Breadcrumbs

            I put it on popcorn. Heat it up and mix with melted butter, drizzle on the popcorn.

          3. do try bovril if you can find them.

            i have always prefered bovril (see pic)

            2 Replies
            1. re: Pata_Negra

              Same here - Bovril's my #1 choice, followed by Marmite. Vegemite's a very distant #3 - too sharp and salty for me.

              1. re: klyeoh

                Ah, but the problem is that Bovril's bovine--not suitable for vegetarians.

                I always have a jar of Marmite in my pantry (hell, it lasts for years). I'm not much of a bread eater but when I get the urge, I've found that smooshing Marmite with butter before spreading results in a more consistent result. My toast of choice is tangy S.F. sourdough.

                Vegemite's not even in the running for me for the same reasons you cite.

            2. Marmite is meatier--I agree. I use it, stirred in hot water, when I am feeling the first effects of a head/chest cold.

              1. My Antipodean friend abhors both Vegemite & Marmite. She recommends only Promite (which I see no one mentioned).

                I have yet to find it in the states but haven't looked very hard or online.

                I have pots of both Marmite & Vegemite and they are vastly different beasts. I prefer them very thinly scraped onto very butter toast. I've heard cream cheese & a small amount of *mite on toast is excellent as well. I have thought about adding it to fake meat dishes to see if it ups the umami/beefy flavour but haven't yet. Will definitely try it.

                16 Replies
                1. re: subgirl


                  I was unaware of the existence of Promite until now. I have an Australian colleague who returns home annually. He already keeps me in Milo; I'm sure a jar of Promite won't tax his hospitality.

                  1. re: MacGuffin

                    Good luck! I have a few friends still in Oz (aforementioned friend is now in the UK so has to order from Oz shops there) so I have been planning to ask for some in a care package when we get around to swapping. I enjoy trading US sweets & oddities I like for a friend's personal choices. Like a foodie mix-tape, you get to really know people. :)

                    1. re: MacGuffin

                      You may as well emigrate - you have two of the three credentials sorted - Milo, check. *mite, check.

                      Now all you need to be able to do is order a round of schooners for your mates and you're in.

                      1. re: zootalaws

                        LOL but don't forget that I dislike Vegemite! On top of that, I don't drink and didn't like Bundaberg root beer. :(

                        I'll be seeing my friend in a few days and assume he'll be heading to Oz for Christmas. Promite it's gonna be!

                        1. re: MacGuffin

                          All will be forgiven when you get that round in.

                          We don't mind that you're a sheila in the drinking department or can't handle a mans spread, as long as your wallet is stacked with beer tokens.

                          And root beer is America's subtle form of germ warfare, as far as I can tell - who ever decided sarsaparilla was for drinking and not cleaning out drains, I have no idea.


                          1. re: zootalaws

                            ROTFLMAO (and BTW, I AM a sheila). However, your case is gaining credence because I just remembered something . . . Tasmanian honey!

                            1. re: MacGuffin

                              And apples...

                              That's the trade off the Devils had with the rest of us - we got the critters and the weather, they got the great food.

                              1. re: zootalaws

                                The apples aren't of interest (please don't hit me).

                                1. re: MacGuffin

                                  Not a problem - my wife's the apple eater - I much prefer a piece of cheese :)

                    2. re: subgirl

                      " I've heard cream cheese & a small amount of *mite on toast is excellent as well."
                      Guess what? They now have Vegemite *and* cream cheese pre-mixed - one of my fave spreads on toast.

                      1. re: klyeoh

                        Interesting! I said that I've only heard it is good because I can't eat Cream Cheese anymore so I haven't tried it myself (vegan cream cheese is such a very different thing).

                        The pre-mixed puts me in mind of Goober(?) I think it's called? The jar that has both pb & jelly in that isn't very good versions of either? :)

                        1. re: subgirl

                          Y'know, I have a recipe for a really good vegan cream cheese substitute if you're interested. It's one of Kathy Hoshijo's recipes and it's surprisingly good. It's made with Chinese firm tofu and cashew butter.

                          1. re: MacGuffin

                            Actually I would appreciate that. If you'd like you can email it to subgirl.list(at)gmail if it's too much to post.

                            1. re: subgirl

                              You should have it now (check your spam folder just in case). The only reason I didn't post it is because it could be construed as OT.

                        2. Aussie friends got us into Vegemite. Then we couldn't find it and bought Marmite instead, so now we love them both. We found both at World Market so we're no longer dependent on our friends' once-a-year visit for our supply. Now we'll have to see if there is a US source for Bovril or Promite -- would love to try those.

                          We usually eat Vegemite or Marmite on toast -- super on sourdough or toasted rounds of french bread. We have also used it on grilled cheese and added it to stews and soups for a little extra umami. I like the idea of making a chicken dish and a pasta sauce with Vegemite and the avocado, cheese and vegemite sandwich sounds amazing.