Monosodium Glutamate

Ah yes, MSG. Almost everyone seems to have a negative opinion about this seasoning, even though the vast majority of knowledge is hearsay or anecdotal at best. People who suffer from "Chinese restaurant syndrome" are most likely affected by the chili and spices used in the food, not the MSG.

I use MSG in lots of saucy and soupy recipes. Usually, I substitute all of the salt in a recipe for MSG. It tastes great, costs almost nothing, dissolves instantly, and has a near-infinite shelf life. How could you ask for anything more from a seasoning?

I've tasted the stuff right out of the package, and it tastes salty, with a meaty flavor -- like chicken stock. The technical name for this flavor is umami. Read more about MSG here:
http://en.wikipedia.org/wiki/Monosodium_glutamate
http://en.wikipedia.org/wiki/Umami