Worcestershire Sauce vs Maggi | Savory Seasonings Compared

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Shopping for seasoning can be difficult since there are so many condiments to choose from these days.

But most grocery store shelves stock two popular seasonings: Worcestershire sauce and Maggi.

Although both can be used to add flavor and depth to your dishes, there are some key differences between the two seasonings.

Worcestershire Sauce vs Maggi | Savory Seasonings Compared

Worcestershire is a savory sauce made with fermented anchovies and it’s commonly used for marinades, beef dishes, soups, and more. It has a strong umami flavor and thin runny consistency. Maggi on the other hand is a flavor enhancer made vegetables, soy and wheat proteins with a salty taste and thicker consistency.

It is often used as a flavoring in Asian dishes and to make soup stock.

So while both Worcestershire sauce and Maggi can be used to enhance the flavor of dishes they are not the same.

This article discusses the differences between the two so you can choose the best seasoning for any recipe.

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What is Maggi?

Maggi is a seasoning created in Switzerland that comes from the Nestle corporation. Maggi has a savory, smoky, slightly sweet taste.

It’s also known for its lovage flavor with hints of onion and celery. It’s traditionally used to season stews, soups, sauces, and other savory dishes.

There are three types of Maggi seasoning: cubes, granulated powder and a bottled liquid sauce.

This product is made by Nestlé and is popular in Dutch and German-speaking countries.

In this article, I’m comparing the liquid Maggi seasoning, also called “Wurze” in German, to Worcestershire sauce because they’re both liquids.

Maggi liquid seasoning is the original, and it's the only brand worth buying

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Maggi seasoning has a rich savory taste and is often used to add depth of flavor to soups, gravies, sauces, and marinades.

The sauce looks and feels like soy sauce, but the taste is a little bit different.

It’s also kind of like Worcestershire sauce, but it has a different type of sweetness.

What is Worcestershire sauce?

This dark brown condiment was invented in the city of Worcester, England. It is made from a mixture of vinegar, molasses, tamarind, onions, fermented anchovies, and other spices.

Worcestershire sauce tastes savory, slightly sweet, and tangy with sharp fish flavors coming through in the background.

This condiment is commonly used to season soups and sauces. It can also be added to marinades, stews and other dishes to add a more intense flavor.

Worcestershire sauce is best described as umami, or a savory taste.

It has a slight sweetness that comes from the molasses, along with tart and tangy notes from the vinegar and tamarind.

What is the difference between Worcestershire sauce and Maggi?

Worcestershire sauce is a savory condiment originally created in the 19th century.

It is a dark, strong and tangy liquid, made with vinegar, anchovies, garlic, onions, tamarind extract and other seasonings.

The taste of Worcestershire sauce is slightly salty, sweet and sour. It adds depth of flavor to many dishes like steak and fish dishes.

Maggi, on the other hand, is a popular seasoning made from hydrolyzed vegetable protein. It is MSG-free, but it does contain soy ingredients.

Maggi seasoning is available at most grocery stores and it comes in granulated powder, cube, and liquid form.

The taste of Maggi is savory and slightly salty. It is often used to enhance the flavor of soups, sauces, and other dishes.

Maggi doesn’t have the same vinegary flavors that Worcestershire sauce does so it just tastes more salty than umami and it lacks sweetness.

So while they may have some similarities, there are also some key differences between Worcestershire sauce and Maggi.

It is important to consider both flavor profiles, as well as the ingredients list, when deciding which one is best for your dish.

That way you can get the most out of these two popular condiments!

Ingredients & flavors

  • Worcestershire sauce: savory, umami, salty
  • Maggi: salty, savory, herby (lovage), smoky

The main difference between Worcestershire sauce and Maggi is the ingredients used in their production.

Maggi contains no fish or anchovies, whereas Worcestershire sauce does contain these flavors.

Many people describe Maggi as having a lovage taste, with hints of onion and celery.

Maggi does contain monosodium glutamate (MSG) to enhance the flavor, whereas Worcestershire sauce does not.

Basically, Worcestershire sauce tastes umami whereas maggi is more like a salty vegetable mix with a hint of smokiness.

So, the flavors of Worcestershire sauce and Maggi are different. The taste of one may not work in a dish that the other would be perfect for.

Texture and appearance

Worcestershire sauce has a thin, watery consistency and is dark brown in color. Maggi also has the same liquid consistency and has a similar brownish color.

The texture of both sauces is quite thin, however Maggi has a slightly thicker consistency compared to Worcestershire sauce.

If you put them in a clear bowl, you can easily tell them apart by their colours. Worcestershire sauce has a darker hue while Maggi is slightly more brownish in color.


Worcestershire sauce is often used to enhance the flavor of savory dishes like steak and fish. It can also be added to marinades, dressings, and sauces.

  • BBQ meat marinade
  • Beef pot roast
  • Salad dressing
  • Soups
  • Stews
  • Dipping sauce
  • Caesar salad
  • Caesar cocktail
  • Bloody Mary cocktail
  • Stir-fry
  • Rice dishes

Maggi is mostly used to season savory dishes like soups, sauces, stews and marinades. It can also be used as a condiment for salads, sandwiches, and eggs.

The liquid Maggi seasoning is quite strong so you only need to use a few drops to get the desired flavor.

Here are some dishes you can add Maggi to:

  • Creamy pasta dishes
  • Vegetable or lentil soups
  • Mashed potatoes
  • Stews
  • Meat
  • Marinades
  • Roasted vegetables
  • Fish
  • Dipping sauce

Since Maggi has a slight smokiness to it, it can also be used to make a smoky flavored sauce or dip.

Overall, Worcestershire sauce and Maggi are two very different condiments with unique flavor profiles and different uses.


Maggi was created in Switzerland by Julius Maggi in the late 1870s. It is now produced and distributed worldwide by Nestlé.

These days the Maggi brand is extremely popular in India and China.

Worcestershire sauce was created in the English city of Worcester in the early 19th century by chemists Lea & Perrins as a condiment for beef.


The nutritional content of Worcestershire sauce and Maggi varies slightly depending on the brand.

Worcestershire sauce typically contains no fat or sugar, and is low in calories.

Maggi is usually low in fat but very high in sodium. Since it contains a lot of salt, it is best to use it sparingly.

Maggi is sometimes criticized because it contains MSG, which is linked to certain health risks.

However, most brands of Maggi are now MSG-free and contain only natural ingredients such as hydrolyzed vegetable protein.

Overall, Worcestershire sauce is healthier and more nutritious than Maggi. However, both sauces can be beneficial when used judiciously.

Best brands

Lea & Perrins Worcestershire sauce is the original and most popular brand of the sauce. It is made with natural ingredients and contains no added sugar or preservatives.

French’s Worcestershire sauce is another cheaper and popular option for this savory sauce.

Maggi liquid seasoning is the original, and it’s the only brand worth buying. It has the perfect balance of savoriness and dehydrated vegetable taste.

Can you substitute Maggi for Worcestershire sauce?

Maggi and Worcestershire sauce can both be used to add flavor to your dishes.

However, they have very different tastes, so there are better substitutes for Worcestershire sauce than Maggi.

If you don’t have Worcestershire sauce on hand, you can try adding a few drops of Maggi liquid seasoning to your dish.

The flavor won’t be the same, but it can still add some depth and complexity to your recipe.

Maggi is saltier and lacks the fishy umami flavor of Worcestershire sauce but it still has a pleasant savoriness.

Maggi works best as a substitute in meat marinades and sauces, where it can be used to add a slightly smoky flavor.

Maggi also is a good substitute for soy sauce in most savory dishes


In conclusion, Worcestershire sauce and Maggi are two very distinct condiments with unique flavor profiles and different uses in the kitchen.

Worcestershire sauce is savory, umami, and slightly sweet, while Maggi is salty with a hint of smokiness.

Both are low in fat and calories and can be used to enhance the flavor of savory dishes.

The next time you’re in the kitchen, consider trying both Worcestershire sauce and Maggi to find out which one is best for your dish.

If you’re making a meat-based dish, you might prefer the rich flavors of Worcestershire while Maggi might be better for soups, stews, and crock-pot meals.

Now what exactly are these umami flavors? The magical fifth taste explained

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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.