Monosodium glutamate, or MSG — a food additive that is often found in Asian cuisine — has had something of a negative reputation over the last 60 years. Some food experts insist that's unfair.

For years, monosodium glutamate (MSG) has had a bad rap. The flavour enhancer used in many Asian cultures was thought to trigger physical complaints including headaches, numbness and palpitations ...

Monosodium glutamate, or MSG, is a common ingredient across Asian cuisines. But its history is riddled with false health claims and misinformation. Photograph by Penchan Pumila / Alamy Stock Photo.

For Asian Americans who grew up in the heyday of AZN Pride, the reclamation of MSG has been a major project of the past dozen years, championed by chefs like David Chang and Anthony Bourdain, and food ...

To be clear, we’re not talking about MSG in hot dogs, mustard, ketchup, pepperoni or Cool Ranch Doritos. Those are fixtures in the snackdom of Americana and cause only joy through its powdery magic.

MSG is an often misunderstood spice that should be utilized more frequently in cooking. Here's why MSG deserves a spot in your seasoning cabinet.

However, the inclusion of MSG in many Asian cuisines is where much of the misinformation (and xenophobia) surrounding the seasoning comes from.

In many Asian countries, MSG is viewed as a standard cooking ingredient, no more controversial than salt or sugar in Western kitchens. This cultural divide has led to significant double standards ...