Vegemite (/ˈvɛdʒɪmaɪt/ VEJ-i-myte) is a thick, black Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additives. It was developed by Cyril Percy Callister in Melbourne, Victoria in 1922.

Vegemite is one of the richest sources of B vitamins, specifically thiamine, riboflavin, niacin and folate (B1, B2, B3 & B9, respectively).

Vegemite is salty, slightly bitter, malty, and rich in glutamates – giving it an umami flavour similar to beef bouillon.

Vegemite is vegan, kosher, and halal.

Why Vegemite is unique? There’s a reason over 22 million jars of VEGEMITE spread are sold every year and it’s because there’s no other concentrated spread out there so full of Vitamin B and nutrients, so pleasing to the palate and so intrinsically linked with Australia’s past and future as the VEGEMITE brand is. VEGEMITE spread can be enjoyed in many ways – and is not just limited to toast and crackers.

Story of Vegemite Name: The Fred Walker Company initiated an ingenious plan; to have the Australian public officially name their spread. A national competition was launched, offering an attractive 50 pound prize pool for finalists. Unfortunately, the name of the winning contestant was not recorded, but it was Fred Walker’s daughter who chose the winning name – VEGEMITE – out of hundreds of entries. In 1923, VEGEMITE spread graced the shelves of grocers Australia wide. “Delicious on sandwiches and toast, and improving the flavours of soups, stews and gravies,” was how the spread was first described and marketed.