I am not sure if they’re identical, but we Brits call it Marmite - it’s yeast extract. Yes, it’s thick, blackish-brown, fairly salty, acquired taste.

The adverts often play on this ”Marmite, you either love it or hate it”. Perosnally I love it. You are not supposed to eat huge gloops of it in one go - lightly spread on granary toast is best (IMO).

Apparently some people like it with peanut butter, but I’ve not tried that yet.

Marmite even came with a little recipe book taped to the lid a few years back. It’s also supposedly a vegetarian’s fallback because of its high vitamin B content.

I’ve never tried the Australian version, though (called vegemite maybe because of trademark?) There are plenty of ’own brand’ substitutes in Britain, usually called unoriginal but truthful things like ”Yeast Extract”. Wow.

Thanks Andy.

I am sure, both of us are talking about one product, sold under different brand names in different continents/countries. The bottomline is: ”How does the brand name matter so long as it tickles your taste buds!”

-Esther

umm..I am an Australian and do love vegemite but not on the ’barbie’, even when i ate meat.though it is good to use in some soups and stews . A lot of us don’t drink and others not much..and we still enjoy begemite on our toast or bread..full of B vitamins I personally like it with peanut butter ..try it with tofutti better then cream cheese ! I think one reason why a lot of Americans don’t take to it is because of the sweet tooth. American breads are sweeter etc..like sandwich bread ..homemade ww i have noticed a lot of sugar in some recipes and we do prefer a more savoury flavour to our savoury food unless its sweet n sour.