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Flavour profile




Umami is the flavour profile that includes all spices and marinades that enhance the flavour of food.

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Umami is described as the fusion of the four main flavour groups (sweet, salty, bitter and acid). It causes the flavour receptors on the tongue to experience a constant alternation of pleasant sensations. Umami is the most inviting and engaging flavour, generating sensations that are precise, but also unexpected and subtle.

In Japanese, umami means “savouriness”, and it is responsible for the flavour we usually define as “savoury”, like the taste of parmesan, soy sauce, the Japanese seaweed kombu or the flavour enhancer sodium glutamate. The savoury sensation is caused specifically by bringing out the glutamic acid – a natural amino acid – present in meats, cheeses and other foods.

Umami can be considered the quintessential “delicious” flavour. Small children, whose palate is immature and instinctive, love this flavour. It is actually the flavour of mother’s milk, which contains a high glutamate content. We could say we are weaned on this flavour, and this is why it is universally liked.

Thanks to its ability to enhance the savouriness of foods, Italpepe’s “Umami Flavour Profile” selection consists of spices and spice mixes that can add to the flavour of your dishes and help you limit your salt intake. A healthy way to boost the flavour of your food without artificial glutamate, colourants or flavourings.

How best to extract the aroma?

Added directly to raw fish and vegetable dishes. The flavour can also be extracted by hot infusion.

Which spices can replace it?

What does it go well with?

Main aromatic compound

area of perception:

The umami flavour profile is the gustatory quality perceived by stimulating receptors on the tongue which are sensitive to the presence of amino acids and ribonucleotides.

Mitigated by:

Sweet and aromatic flavour profile

Balanced by:

Sour flavour profile

Strengthened by:

Spicy and fresh flavour profile

Pairs with:

Savoury, aromatic, fresh, spicy and sweet flavour profile



"Tangy with acidic notes, slight sweetness and persistent bitterness."
Chlorella is an alga originally from equatorial Africa; it belongs to the Chlorophyta family and grows in salt water. The name comes from the Greek chloros, meaning green, the distinctive colour of this agla. It is an important source of proteins, vitamins and minerals.


Chlorella is a single-celled alga belonging to the Chlorophyta family.
It is spherical in shape, with a diameter of 8 microns; it can photosynthesize and contains chlorophyll and chloroplasts. It reproduces fast and originates in the salt waters of equatorial Africa.


briny, slightly bitter


mineral with balsamic notes


brilliant deep green

in the

Origin of the plant

Equatorial Africa

Major producers

China and India


Botanical name

Chlorella vulgaris

Flowering period

Flower colour

Aromatic period

Part of the plant used

The entire alga

Don't waste it:

You can use chlorella to make natural colours to paint with. The effect will be very similar to watercolour. It's very easy to do: 1- Place the powder in a glass container (an Italpepe jar is ideal); 2- Pour in very hot water and leave to infuse, mixing at regular intervals; 3- Allow to cool and then filter through a fine sieve. Your colour is ready to use! We recommend proportions of 1:3 powder to water. To make your colour more resistant to light, we advise adding a UV-protector varnish while the mixture is infusing (proportions 2:3 water to varnish). You can also use chlorella to dye fabrics. It's very simple to do: 1 - Place sumac in a pan of water, bring to the boil and simmer for about an hour. 2 - Remove the sumac and return the water to the heat. Bring back to the boil. 3 - Remove from the heat and immerse the fabric you want to dye for about 12 hours. Then squeeze out the excess water and leave the fabric to dry. 4 - Fix the colour by immersing the fabric in a solution of white vinegar and water (recommended proportions 1:4). Leave it to soak for at least 30 minutes, moving the fabric from time to time with gloved hands. 5 - Remove the fabric from the liquid and leave to dry. Finally, wash the fabric with cold water and a delicate detergent. Proceed with a normal wash on a delicate cycle.

Typical <br>dishes:

Bread with chlorella, Chlorella pancakes

Blends it appears in:

Chlorella sauce


Chlorella was discovered in the 1950s by researchers, who found the alga had astonishing nutritional properties. It was studied and considered as a solution to world hunger, but the idea was discarded due to the vast quantities of the alga that would be needed. Today it is mainly used in diet supplements.

Fun facts:

Although chlorella is a micro-alga present on our planet for billions of years, it was only discovered in 1890 by the Dutch microbiologist Dr Beijerinck.


Where can I find it
on the shelf?

6th level
Right-hand section
Colour BEIGE

What formats
are available?

How do I
store it?

Chlorella should be stored at room temperature, in a cool dry place away from light.

Does it contain

Chlorella is naturally gluten-free.


Check the rules in your area.

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