Thank God for seasoning shortcuts (aka Maggi Magic / Aji Ginisa)

Not so much as it contain soduim in high level. Moderation is the key in using these seasonings as they contain high soduim. You may not be aware of it but ask a xhemist or a nutritionist and they will tell you the truth, do not ask of course those who's promoting them.

They are so popular nowadays. Before the only seasoning we use is Aji Ginisa but now there are Maggi Magic, Knorr seasoning, and Lucky Me Nam Nam. I wonder which of them really is better to use. They really help to enhance the flavor of food. We sell lugaw and it improves the taste every time you sprinkle one of them.

We also use Maggi Magic Sarap and Aji Ginisa to make our dishes more flavorful. I can say that those products are good help with preparation of our foods and it added appetite. However, it might be harmful in our help as those products may cause Urinary Tract Infection and could also affects our Kidney. it's better to minimize using those products.

Yes, I use these too and I am also quite thankful for them since they do speed up cooking and the taste is also better. I use Nam-nam though and the seasonings for mechado and other viands.

I also thank God that this seasoning was created, before my mother always use Ajinomoto cause there is no other seasoning created. Now, I use Maggi Magic Sarap, can you believe that I hate cooking but thanks to Maggi it helps me make my dishes tasty. Now when I cook I always use Maggi and the outcome was a tasty meal. I use it even on fried egg and fish and in adobo or any other meal,even without condiments.

I also always put some AjiGinisa to my sauteed viands. I would even use it sometimes to season my fried rice. I also found out that NamNam is even more flavorful that Magic Sarap, to add as a seasoning to what i am cooking. For those with soup, like pochero, i like seasoning them with Knorr or Maggi Cubes. It make the soup so tasteful. Though, i only use them in moderation.

yes my mom uses them so i guess it is safe. We use vetsin too and my mom said she finds it safe because she herself saw how my grandfather uses it for cooking and that we are all still very safe :) hehe

Oh,I am guilty of this too. I do use ginisa mix for instant seasoning and also poisoning our body (hehehe) Yes, it's full of chemicals and harmful ingredients hidden from it's taste (duh) I don't use it everyday. I prefer to use brown sugar/mascuvado to season my menu and recipe.

I dont use them cos of MSG, I use garlic powder and onion powder which is made of the real thing. Those 2 are ingredients of the ginisa mixes. I still use real onions and garlic though, I only use powder when I feel lazy. Another face of mine is sesame oil, sesame oil also provide the Umami taste. My sister is a sucker for them. she hates slicing and chopping garlic, onions and she hates sauteeing them. so yes she uses them religiously. In the US, they use liquid stock as flavoring of dishes.

Although I'm okey with just garlic and salt on my fried rice, I find adding aji ginisa makes it more flavorful. I think if we use it in the right way then we'll be safe. Anyway, it won't pass BFAD if its harmful right?

Thank GOD for it! It saves my hungry tummy and it makes food more yummy. I don't know what dishes they use it because I'm the taster not the cook. But I know that my mom and my "manang" uses it. Our cooks also use it. ^_^

I use these but only occasionally, mainly for fried rice or sauteed vegetables. I still prefer using fresh garlic and onions. And while they do take some more time to prepare, in my opinion the dish ends up tasting better. I don't deny that these seasoning shortcuts are useful. I'm sure a lot of families actually use them considering the number of brands that already carry this kind of product. In a sense it is also more economical since you no longer need to buy separate ingredients. Still, I prefer using fresh ingredients.