UMARA

SARDINE GARUM UMAMI ‘DUST’

Australian umami

HOW TO USE UMARA DUST

Ideal for:

  • Pasta and risotto

  • Seafood and shellfish

  • Steak and lamb

  • Eggs and omelettes

  • Roasted vegetables

  • Soups, broths, ramen & bouillabaisse

  • Salads and dressings

  • Compound butters

UMAMI DUST

A world-first finishing ingredient, sardine garum transformed into an intensely fine savoury powder. Use as you would bottarga: to finish dishes with layers of natural umami and complexity.

Available in 25g retail jars, 100g chef packs and bulk commercial quantities for food manufacturers and ingredient applications.

The UMARA Story

UMARA is a premium flavour brand born from our Port Lincoln Sardine Garum, crafted from sustainably sourced South Australian sardines (Sardinops sagax). Working alongside SARDI, we transformed this ancient fermented ingredient into a concentrated umami dust, a world-first innovation that combines South Australian seafood, scientific research and a culinary tradition dating back more than 2,000 years.

TASTING NOTES

Aroma
Clean marine notes with savoury depth and a subtle cured character.

Palate
Intense umami balanced by natural salinity, delivering layered savouriness and exceptional length.

Texture
Ultra-fine, free-flowing powder that dissolves instantly and integrates seamlessly.

Finish
Long, clean and persistent, leaving a lingering savoury richness.

CHEF APPLICATIONS

  • Finish pasta, risotto and seafood dishes

  • Fold through butter, mayonnaise and dressings

  • Add depth to sauces, broths, ramen & bouillabaisse

  • Savoury garnishes

  • Use anywhere a clean, concentrated umami boost is desired

A small amount goes a long way.