Monosodium glutamate, or MSG, is a flavor enhancer commonly used in many cuisines to increase the flavor of savory dishes. It is a salt form of glutamic acid, which is an amino acid found naturally in many foods, such as tomatoes, mushrooms, and Parmesan cheese. MSG is typically made by fermenting starches, such as corn or sugarcane, into glutamic acid through a process called bacterial fermentation. The resulting glutamic acid is then treated with sodium carbonate and hydrochloric acid to produce the crystalline powder form of MSG. MSG is often added to packaged foods to enhance their umami flavor, which is a savory taste that is distinct from sweet, salty, sour, and bitter.