Umami is often referred to as the "fifth taste," alongside sweet, sour, bitter, and salty. This savory flavor is characterized by its deep, rich, and complex profile, often described as meaty or broth-like. Umami is primarily attributed to the presence of glutamate, an amino acid found in various foods such as tomatoes, mushrooms, aged cheeses, soy sauce, and cured meats. It enhances the overall taste of dishes, making them more satisfying and flavorful. The discovery of umami has transformed culinary practices, emphasizing its role in balancing and elevating flavors in a wide range of cuisines, from Asian to Mediterranean.