Fifth element of taste arrives in a paste

THE elusive fifth taste – which claims to transform the blandest of dishes – is to hit supermarket shelves.

The taste, known as umami, was first discovered by Japanese scientists in the early 1900s but accepted only relatively recently in the West, where only sweet, sour, salt and bitter were recognised.

Umami is said to be an intensely savoury flavour and is a standard element of Michelin-starred restaurant food.

Now supermarket chain Waitrose is to stock umami in a paste developed by chef Laura Santtini.

Taste No5 combines umami-rich Italian ingredients, such as tomato, Parmesan cheese and porcini mushrooms, into a single paste.