Oyster sauce salt, should be added to the sauce, since the oysters should provide all the savoury flavour. However, this method is prohibitively expensive. Many modern oyster sauces are thickened with cornstarch, flavoured with oyster essence or extract and darkened with caramel. Vegetarian oyster sauce prepared from mushrooms, often oyster mushrooms or shiitake mushrooms, is also popular and generally lower in price. It may contain more taste enhancers if less mushroom extract is used to reduce costs. Most of the oyster sauces available on the market contain added monosodium glutamate (MSG). In recent years MSG-free varieties can also be found. The taste
Marsol (chestnut) Marsol (chestnut) Marsol is a natural chestnut hybrid, a cross between a European chestnut (Castanea sativa) and Japanese (Castanea crenata)(CA 07). INRA produced this variety from Lalevade-d'Ardèche. It is mainly used as a rootstock because of its good graft compatibility with many varieties. As a rootstock, it is more vigorous than Maraval (equal to Bouche de Betizac or Comballe). It is graft compatible with Bouche de Betizac , Bournette, Precoce Migoule, Belle epine , Bouche rouge, Comballe, Insidina, Impériale, Dorée de Lyon, Fertil, and Marron d'Olargues. It is graft incompatible with Marigoule, Marron de Goujounac, and Verdale Delsol. Trees are