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Umami was first scientifically identified in 1908 by a Japanese professor of the Tokyo Imperial University. He noticed that the taste of kombo seaweed was distinct from sweet,sour,bitter and salty. He discovered that glutamate (or glutamic acid) was the main ingredient in kombu and coined the term 'umami' to describe it's taste.

We are able to offer fermented broad and soya beans that give a real depth of flavor and authenticity to a number of Asian style sauces. 

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Tomato Umami Paste
Asian Umami Paste
Black Bean Paste
Yellow Bean Paste
White Miso Paste
Dark Soy
Light Soy
Natural Umami Paste
Natural MSG replacer
Italian Umami Paste
Cajun Umami Paste
North African Umami Paste
Yuzu Kosho