When we developed Jugaad It, we knew the concept worked. It was actually born from a casual conversation with our Culinary Director, Alyse Baca. We were talking about all-purpose seasonings, and she nonchalantly mentioned, “Yeah, I keep salt, sugar, and MSG right next to my stove top.”

She blew our minds! Salt, sugar, and MSG. The foundation of flavour and balance. We knew we needed to give this gift to the rest of our people! 

Once we developed the blend, we demanded it in our hands immediately. And what we wanted to find out was truly...how far we could Jugaad It...

We've been shaking it on things for weeks. Here's what we found.

On Fresh Tomatoes or Cucumbers

Start here. Cucumbers are one of the most direct demonstrations of what MSG does and came from the creative brain of our Marketing Specialist, Phillip. Just in time for summer gardens!

Alyse, our Culinary Director said, "the first time I tasted Jugaad It, I sprinkled it on a fresh tomato slice and realized this blend is a true experience. It enhances the flavor of anything you add it to without adding any specific flavor. It's the epitome of umami."

Slice a tomato or cucumber. 

Before you do anything else with it, before you build the sandwich or add the dressing, shake Jugaad It on it and let it chill! After 5-10 min, eat a piece plain. 

What you'll notice isn't that it tastes different. It's that it tastes more. More tomato. More cucumber. More of the thing it already was. That's the umami effect in its purest form: amplification without addition.

For the tomato sandwich people: this replaces the salt you'd usually reach for. Try it before you add Duke's. You won't go back.

On Popcorn

This is the one we recommend to sceptics and comes highly recommended by our Sales & Marketing Associate, Haley.

Microwave popcorn, straight out of the bag, Jugaad It shaken on while it's still hot (we go for 3 generous shakes from the tin).

The heat helps the blend adhere and bloom. The result is something more satisfying than butter and salt alone. There's a depth that plain salt can't produce. It's one of those applications where the difference is immediate and undeniable.

On Noodles

We've all been loving it on top of a noodle bowl, right before you eat. 

Not stirred in. Shaken on top as a finishing move. 

Ramen, soba, rice noodles, lo mein, whatever you're making. The Jugaad It sits on the surface and hits you in the first few bites when the flavours are most vivid. It rounds out the broth, deepens the savory notes, and makes the whole bowl feel more complete.

In Shrimp and Grits

A Saturday morning application that our retail team member, Max, said they can’t get enough of! 

Shake Jugaad It on the raw shrimp before they hit the pan, and you get flavour that's built in from the start, not added after. The grits and sauce benefit from a small amount added while they're still cooking down. 

On Tofu and Veggies Before the Air Fryer

If you know our Director of Product Development, Kelly, you know she lives for tofu and veggies in the airfryer. So, to no one’s surprise, this is how she’s been using Jugaad It!

Tofu is porous and picks up whatever you put on it eagerly. Shake Jugaad It on before the air fryer, and the MSG does the same thing it does to tomatoes: it makes the tofu taste more umami-forward before any other seasoning gets involved.

For vegetables like broccoli, cauliflower, and green beans, it acts as both a seasoning and a flavour enhancer, deepening the natural vegetal character rather than masking it.

Broccoli, Butter, and Garlic in the Microwave

This is my personal favorite and something our house does multiple times a week (because let’s be real, we’re lazy). 

Chop raw broccoli. Add butter and diced garlic. Shake Jugaad It on. 

Cover & microwave for one and a half minutes. This is a weeknight side dish that requires four ingredients and ninety seconds and tastes better than it has any right to. The butter and garlic create a fat-soluble flavour that the Jugaad It deepens. The broccoli gets tender without going soft. I’ve made this an embarrassing number of times since we started testing.

In a Salad Dressing

Our Chief Revenue Officer, Laura, has been whisking it in with the oil and acid when she makes a quick, homemade dressing.

A small amount rounds out the dressing in the same way a pinch of sugar does in a vinaigrette, but with the added depth of umami. It's particularly effective in dressings that are meant to be savory rather than bright: Caesar-adjacent, miso-forward, tahini-based.

In a Martini

This one comes from our Culinary Director, Alyse. "I had heard of MSG martinis but hadn't tried one yet. Then I made one at home... and then I made two more martinis that week."

Shaken in. Half a pinch. The olive brine in a dirty martini already carries natural glutamates, and Jugaad It deepens that quality in a classic too. The result is a martini that feels fuller, rounder, and a little harder to explain to guests, which is its own reward.

The Rule

If you cook and you occasionally look at your plate and think 'this is almost right, but something is missing,' that's where Jugaad It goes. 

Not more salt. Not more spice. Not another ingredient. Just the right balance of the three things that form the foundation of flavour. It's been sitting on your plate this whole time in your parmesan and your tomatoes and your soy sauce. We just put it in a tin.

Want to learn more about what Jugaad actually means? And how it's deeply a part of Spicewalla's history? Head to this post!

Your Truth About Jugaad It

Before you start shaking this on everything (and we hope you do), there's one thing I want to touch on.

Some people have sensitivities to ingredients that are otherwise deemed safe, widely consumed, and completely organic and natural. Garlic. Mustard. Sesame. Citrus. My mom refuses to eat garlic because she swears "it makes her burp." My brother can no longer enjoy Sour Patch Kids or fresh lemonade because now, at 40, "it makes him sweat."

And I'm not here to argue with either of their experiences! 

Items like mustard or citrus don't carry a stigma, but all of them can cause real reactions for real people. MSG sits in that same category. It's derived from a naturally occurring compound that the FDA, WHO, and decades of research classify as safe. For most people, it's a revelation. Yet for some, it's not the right fit.

You know your body.

If you've had reactions to MSG in the past, trust that. If you're curious but cautious, start small! A light shake on a tomato slice is a pretty low-stakes place to see how you feel. And if it's just not for you, we genuinely understand and respect that. 

Our goal has always been to spread love through easy, delicious food. That looks different for everyone. In the end, we're so grateful to have this opportunity to share something we're passionate about...even if it's not for everyone ❤️

Cara Manning, Spicewalla's Director of Marketing