I really like English Marmite.
Couldn’t believe how much I hated New Zealand Marmite when I was given some to try.

Even if you don’t like yeast extracts, any of them are really good as taste enhancers when cooking soups, stews or sauces. Loads of vitamins, minerals and amino acids, just add a spoon or so instead of (or in addition to some) salt and it’s a really versatile hidden ingredient that brings nutrition and umami to most dishes - even Japanese spaghetti napolitan.