Monosodium glutamate (MSG) is a flavor enhancer that is widely used in the food industry to enhance the taste of various dishes. It is the sodium salt of glutamic acid, an amino acid naturally found in many foods. MSG is a crystalline powder with a savory umami taste, often described as a "meaty" or "savory" flavor. It is commonly added to soups, broths, sauces, snacks, and processed foods to improve their overall taste and depth of flavor. MSG works by stimulating specific taste receptors in the tongue, enhancing the perception of savory flavors and increasing the overall palatability of foods. Despite some misconceptions, MSG is considered safe for consumption by major regulatory authorities, including the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). It is important to note that individuals who are sensitive to MSG may experience symptoms such as headache or flushing, known as "Chinese Restaurant Syndrome." However, these reactions are relatively rare. Overall, monosodium glutamate is widely used in the food industry as a flavor enhancer to elevate the taste experience and bring out the natural flavors of various dishes.