Maggi seasoning is the name for a family of condiments and flavorings developed by the Swiss Maggi company, dating back to 1884. Some of the first Maggi products produced in 1886 were Pea and Bea powdered soup, a bouillon cube (a meat replacement flavoring) and Maggi Seasoning Sauce, a soy sauce and hydrolyzed vegetable protein condiment. The original Swiss company was sold to Nestle in 1947. Before the sale, the products had already been marketed world-wide with formulations tweaked to suit the pallets of the local population. There are specialty varieties for China, Mexico, Vietnam, Pakistan and Germany as well as many other cooking applications explicitly marketed for the palate of that country.
Most of the products are high in sodium, which adds so much flavor to a dish. The Maggi Seasoning sauce has about 400mg of sodium per teaspoon. A typical recipe might include up to 1 tablespoon of sauce so you can see that this is a flavoring you don't use in large quantities.
Maggi Seasoning may be used as a substitute for Thai Sweet Soy Sauce or Tamari (wheat-free soy sauce).
In the U.S., Maggi seasoning is sold in many well-stocked grocery stores, including local Mexican, Indian and Asian markets. Walmart typically stocks the seasoning and bouillon products. Again the formulations are different for different countries. Additionally, Amazon carries a wide array of Maggi Seasoning and flavoring products.
Water, Salt, Wheat Gluten, Wheat, and Less Than 2% of Wheat Bran, Sugar, Acetic Acid, Artificial Flavor, Disodium Inosinate, Disodium Guanylate, Dextrose, Caramel Color.
Note: The ingredient list will vary by product and country.
Think of the seasoning as a general flavor enhancer. Add it a spicy cocktail; we use it on our Michelada cocktail recipe, or add a dash to scrambled eggs, and it's a natural for your favorite stir-fry. Try using it in a recipe where you typically add soy sauce.