There is an ancient taste that makes the tastebuds tingle and causes us to salivate uncontrollably, creating a craving for savouriness.

While many of us cannot define the taste, which comes from eating olives, Parmesan cheese and mushrooms, the Japanese discovered it over a century ago.

It is called umami - the fifth sense of taste, after the usual four: bitter, salty, sour and sweet.

Umami means deliciousness in Japanese, but it is a "savouriness", says top chef Jodi-Ann Pearton.

She explains that umami is formed naturally by receptors on the tongue detecting glutamates - like monosodium glutamate, or MSG, the flavour enhancer.

"Unlike MSG, it is natural, so it isn't harmful. It is a sense, something that brings everything together," she said.

Pearton said umami has now been bottled, or tubed to be exact.

All the rage overseas, the Taste #5 Umami Paste flavour bomb was developed by international food writer Laura Santtini.

She said: "The truth is that umami should be of interest to anyone who has a tongue. Umami is part of our everyday eating lives, it is just that many of us don't know what to call it. It is what gives depth of flavour to food."

Her umami paste is a blend of Parmesan, anchovies, ripe tomatoes, black olives, porcini mushrooms and balsamic vinegar. Sadly, it is not suitable for vegetarians.

It is now available in South Africa.

"It is a bit of a cheat if you have guests over and you need a hit dish with great flavour."

Pearton prepared simple dishes with the umami paste.

For a starter, she steamed mange tout, sautéed with onion and umami paste, and did the same with mushrooms.

Her main, a crab meat risotto with about half a tube of the paste, was phenomenal.

"You can try it with anything - from risotto to soups, stews, pasta or on steaks. The point is to get the flavour bomb into the dish."

• Taste #5 Umami Paste costs about R49 from La Marina or Pick n Pay