This Umami-Packed Seasoning Might Be the Pantry Upgrade You Didn’t Know You Needed
Liquid aminos… “liquid who?” I hear you.
If the word “aminos” rings a bell, that’s probably because of amino acids, the building blocks of protein. When it comes to liquid aminos, you’re getting a mix of about 16 or 17 amino acids (depending on the brand) made up of both essential and nonessential types. And whenever you see the word essential next to a nutrient, here’s your reminder: that means your body can’t make it on its own, you have to get it from food.
Amino acids are key players in everything from muscle building and gene regulation to cell signaling, hair growth, and immune function. So not only do liquid aminos taste amazing, but they’re also a functional way to level up your seasonings.
Now you may be wondering, “What exactly do they taste like?” Think soy sauce, but smoother. In my opinion, liquid aminos taste like a less salty version of soy sauce, which works well because I’m super sensitive to salt. If you overdo it, no worries, a squeeze of lemon can mellow the saltiness.
If you’re a foodie, you might’ve heard the word umami before. Umami is one of the five basic tastes, along with sweet, salty, sour, and bitter. It’s that savory, meaty depth of flavor, and liquid aminos bring it. Why? Because they naturally contain free glutamate, which triggers that umami taste (yep, that’s the same compound behind MSG, but in this case, it’s naturally occurring through fermentation or breakdown of proteins in soy or coconut sap).
Interestingly, some research suggests that consuming umami-flavored broths before meals can help reduce hunger. Is it umami? Is it the warm liquid? Both? The science is still out, but it’s a fascinating area of study, and one more reason to add a splash of liquid aminos to your cooking.
Let’s talk about sodium. While both liquid aminos and traditional soy sauce pack a salty punch (around 300 mg of sodium per teaspoon), coconut aminos come in with significantly less sodium, often under 100 mg per teaspoon. So if you’re watching your salt intake, coconut aminos might be your best bet.
This is a big one for me. One of the main reasons I prefer liquid aminos over soy sauce is that liquid aminos are typically preservative-free. On the other hand, traditional soy sauce often contains sodium benzoate, a preservative that helps extend shelf life. It’s considered “generally recognized as safe,” but some people — myself included — react to it.
If you’ve ever had hives, a runny nose, or swelling after soy sauce, it could be your body’s way of saying “no thanks” to sodium benzoate. That’s what happened to me, which is why I now go for liquid aminos.
The best part? Liquid aminos are super versatile. You can use them:
- Over veggies for a quick flavor boost
- On fish or rice for that umami hit
- In soups, broths, stir-fries, marinades, or salad dressings
- Or even to dip sushi if you’re gluten-free
Since soy-based liquid aminos are gluten-free, they’re a great alternative for anyone with celiac disease or gluten sensitivity. Just remember, traditional soy sauce contains wheat and yeast, so that’s where the gluten comes in.
If you’re avoiding soy altogether (maybe due to an allergy or specific dietary plan), coconut aminos are your answer. They offer a slightly different flavor, a little sweeter and milder, with a subtle coconut undertone, and can be swapped in just as easily.
If you’re steering clear of soy, beans, legumes, or need to keep an eye on sodium, coconut aminos might be your move. But if your only concern has been what the heck liquid aminos even are, now you’re in the know.
So next time you’re browsing the shelves at the grocery store, maybe grab a bottle. It’s a simple way to upgrade your pantry, add some umami magic, and sneak in those amino acids, no MSG required.