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Marmite Yeast Extract, 4.4 oz
$18.72
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Product Details
Marmite is the British yeast extract spread, first made in 1902 from the spent brewer's yeast left behind by beer making. What comes out is a glossy, near-black paste with the salty, concentrated savor of a reduced stock, closer in spirit to soy sauce than to anything sweet.
The brand has sold itself on division for decades, with love it or hate it printed on the label, and the split is real. The mistake first-timers make is treating it like peanut butter. The standard British use is a very thin scrape over hot buttered toast, just enough to tint the butter rather than coat the bread. Start with less than looks right and add more if you want it.
Cooks also use it by the half teaspoon to deepen gravies, stews, pasta sauces, and mushroom dishes. This is the familiar squat glass jar with the yellow lid, and at that rate it goes a long way.
Ingredients
Nutrition Information
| Per 100 g | Typical values |
|---|---|
| Energy | 1100 kJ / 260 kcal |
| Fat | <0.5 g |
| Saturates | <0.1 g |
| Carbohydrate | 30 g |
| Sugars | 1.2 g |
| Protein | 34 g |
| Salt | 10.8 g |
| Thiamin B1 | 7.7 mg |
| Riboflavin B2 | 6.8 mg |
| Niacin | 69 mg |
| Folic Acid | 1250 µg |
| Vitamin B12 | 24 µg |
| Per 8 g serving | Typical values |
| Energy | 88 kJ / 21 kcal |
| Fat | <0.5 g |
| Saturates | <0.1 g |
| Carbohydrate | 2.4 g |
| Sugars | <0.5 g |
| Protein | 2.7 g |
| Salt | 0.86 g |
| Thiamin B1 | 0.62 mg |
| Riboflavin B2 | 0.54 mg |
| Niacin | 5.5 mg |
| Folic Acid | 100 µg |
| Vitamin B12 | 1.9 µg |
Allergen Information
Contains celery, barley, wheat, oats and rye
Manufacturers can change formulations at any time, so always read the physical label before consuming.
Manufacturers can change formulations at any time, so always read the physical label before consuming.
Directions & Storage
Marmite Yeast Extract, 4.4 oz
$18.72
Questions About This Product
The things people actually want to know before they cook with it.
What is the difference between Marmite and Vegemite?
Both are yeast extract spreads built from brewers' yeast, but they diverge in the grain blends behind the yeast and in each brand's proprietary mix of vegetable and spice extracts. Marmite is dark brown with a sticky, syrupy texture closer to molasses, and reads as slightly sweeter and less bitter. Vegemite is nearly black, thicker and more paste-like, and comes across as sharper and more yeast-forward. People who grew up on one usually find the other wrong rather than merely different.
Is this the British Marmite or the New Zealand one?
They are two different products with different recipes. British Marmite has been made in Burton upon Trent since the early 1900s, while New Zealand Marmite has been produced under a separate license since 1919 and tastes noticeably different. The naming gets confusing overseas: British Marmite is sold in Australia and New Zealand under the name Our Mate, and the New Zealand version is sometimes marketed elsewhere as NZ-Mite. A 4.4 oz jar in the US market is the British formulation.
How is Marmite actually made?
It starts as spent brewer's yeast, a byproduct of beer brewing. Salt is added to a yeast suspension to trigger autolysis, meaning the yeast cells break themselves down, and the mixture is then heated and sieved to remove the cell husks. What remains is a glutamate-rich concentrate, which is why the flavor lands as intensely savory rather than simply salty.
Can I use Marmite instead of Vegemite, Bovril or a stock cube in cooking?
For cooking purposes they overlap quite a bit, since all of them contribute deep savory background to stews, gravies and braises. Marmite swaps in for Vegemite almost directly, though you may want slightly less because of the different bitterness balance. Bovril is the closest in usage but has a beef-derived history, so it is not a like-for-like swap if you are cooking meat-free. Against a stock cube, Marmite brings savory depth but not the same body, so it works best as a booster rather than a full replacement.
Is Marmite gluten free?
No. Marmite contains roughly 30 parts per million of gluten as a result of the brewing process it comes from, which is above the threshold for a gluten-free claim, and the brand does not market it as gluten free. Anyone avoiding gluten for medical reasons should treat it as a gluten-containing product.
Is Marmite vegan, and does it have B12?
Marmite is vegan and is fortified with B vitamins, including thiamine, riboflavin, niacin, folic acid and vitamin B12. The B12 in particular was added deliberately because it is a nutrient that plant-based eaters often need a source for. The exact fortification profile can differ between the British and New Zealand recipes, so read the jar you actually have.
Is it true Marmite was banned in Denmark?
That story circulated widely in 2011 but was inaccurate. There was no ban on Marmite itself; the Danish Veterinary and Food Administration required vitamin-fortified foods to go through an approval process, and the importer had not obtained that licensing. Once testing was completed at the supplier's request, the matter was resolved in 2016.
Why is a 4.4 oz jar of Marmite so small, and how long does it last?
Marmite is used in very small amounts, traditionally scraped thinly across buttered toast rather than spread like jam, so a small jar goes a long way for one household. The 4.4 oz size, 125 grams, is the standard small British jar and is a common entry point for people trying it for the first time. Larger jars exist for regular users, but for anyone still deciding whether they are in the love-it or hate-it camp, the small jar is the sensible test.
What are the different Marmite versions I keep seeing?
Beyond the standard jar, the brand has run a long series of variants and limited editions. Marmite XO is a stronger version matured for an extra period, and there have been novelty releases including a Guinness edition in 2007, a Champagne edition in 2008, and a Ma'amite jubilee jar in 2012. More recent line extensions include peanut butter and truffle versions, and a chocolate product also exists. Availability of the specialty versions in the US is patchy and inconsistent.
Should anyone avoid Marmite for medication reasons?
Yeast extract is high in tyramine, and Marmite is specifically listed among the foods to avoid for people taking monoamine oxidase inhibitor antidepressants such as phenelzine or tranylcypromine, because the combination can cause a dangerous blood pressure reaction. This is a well-established interaction, not a fringe concern. Anyone on an MAOI should follow their prescriber's dietary guidance rather than making a judgment call on their own.
Where does the name Marmite come from?
It is named after the marmite, a French covered cooking pot, and the label has carried an illustration of one since the early days of the brand. The original product was sold in earthenware containers before switching to the bulbous glass jar that has been supplied by the German glassmaker Gerresheimer since the 1920s. The jar shape has become as recognizable as the spread itself.
Why is Marmite occasionally in short supply?
Because Marmite depends on spent brewer's yeast, its supply is tied to how much beer is being brewed. When brewing output dropped sharply during pandemic-era pub closures, yeast supply tightened and Marmite production was affected in multiple markets, prompting shortage coverage in the UK and South Africa. New Zealand had its own famous shortage, nicknamed Marmageddon, when earthquake damage shut its factory in 2012.
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