Use
Initially, Marmite was popular with vegetarians as a meat-free alternative to beef extract products such as Bovril, which were popular in the late 19th and early 20th century.
Marmite is traditionally eaten as a savoury spread on bread, toast, savoury biscuits (crackers in US usage), and other similar baked products. Owing to its concentrated taste it is usually spread thinly with butter or margarine. Marmite can also be made into a winter drink by adding one teaspoon to a mug of hot water much like Bovril.
Marmite is paired with cheese (such as in a cheese sandwich) and has been used as an additional flavouring in Mini Cheddars, a cheese-flavoured biscuit snack. Similarly, it has been used by Walkers Crisps for a special-edition flavour, is sold as a flavouring on rice cakes (available in the UK) and has introduced, with local Dorset bakery Fudges, Marmite Biscuits in the UK. Starbucks UK has a cheese and Marmite Panini on their menu.
In New Zealand, Sanitarium, the NZ Marmite company, recommends spreading it on bread with potato crisps added to make a "Marmite and Chippie" sandwich. In Singapore and Malaysia, Marmite is popularly added to plain rice congee to give it a strong, salty flavour.
In 2003, the Absolute Press published Paul Hartley's The Marmite Cookbook, containing recipes and suggestions on how to blend Marmite with other foodstuffs. In August 2006, as part of the launch of squeezy Marmite, celebrity chef Gary Rhodes created a dessert consisting of coffee ice cream topped with chocolate sauce with a dash of Marmite.
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