The Fishy Ingredient You Need To Add To Chili

Believe it or not, fish sauce is the one ingredient that can elevate the taste of your chili, balancing the flavors and providing a pleasant gastronomic experience. But opening a bottle of the funky brown stuff might have you thinking twice about using it. Stick with it, though, and you'll be generously rewarded.

The condiment from Southeast Asia is essentially a mixture of fermented fish, water, and salt. This pungent concoction is traditionally brewed for a year inside huge wooden vessels. After the first fermentation, the mixture is pressed, the liquid drained off, and the remaining contents of the barrels go for another round of fermenting. The result is a pungent sauce with a multifaceted flavor profile.

Fish sauce (which may be called nuoc mam, phu quoc, or nam pla depending on the country of origin) can be that one ingredient that gives your chili, soup, or stew that extra wow. But what is it that makes the fishy flavoring so special? That would be the umami-rich flavor component known as glutamate, which works especially well to boost the many complex flavors found in your favorite chili recipe.

For years, people have heard about the evils of monosodium glutamate (MSG), which has allegedly caused headaches, heart palpitations, and even sleepiness. Because MSG has been associated with Asian food, many people have even convinced themselves that eating at an American Chinese restaurant can contribute to the symptoms. Contrary to popular belief, the FDA has concluded that MSG is safe for consumption. The truth of MSG is that the above-reported effects aren't really supported by scientific research.

What is it about glutamate that makes it so extraordinary? It's all about the savory umami edge it brings to a dish, which can also help other flavors shine — especially rich, varied flavors in a bowl of chili. And much like adding a teaspoon of espresso powder to your favorite brownie recipe boosts flavor without making dessert taste like java, you won't be left with a strange fishy taste in your chili (unless you're dramatically heavy-handed, of course).