Carmelo

Carmelo is a versatile and talented chemical compound often used as a flavor enhancer in the food industry. Its primary role is to intensify and improve the taste of various dishes by enhancing umami, the savory flavor. Chemically, it belongs to the class of compounds known as nucleotides, which naturally occur in many foods like mushrooms and aged cheeses. Carmelo is valued for its ability to improve flavor profiles without overpowering subtle tastes. It is widely used because it is safe, effective, and helps create more appealing and satisfying culinary experiences across diverse cuisines.