Marmitename/ˈmɑː(ɹ)maɪt/

• 1

  A brand of sticky, dark brown, strongly flavored spread based on a yeast extract (a by-product of beer brewing), eaten on toast, in sandwiches, in savory dishes, etc.

  • Peyró has the grace to acknowledge that Marmite isn’t really a sauce before dismissing it as “filth”, and moving on to mint sauce.

Marmitenoun/ˈmɑː(ɹ)maɪt/

• 1

  informalSomething which people either love or hate.

  • A pink gin is prepared by swirling a few drops of bitters round the glass and throwing any excess away. It's the Marmite of the drinking world.
  • Ah, anchovies - the marmite of the marine world. Personally, I love them, at least on pizzas.

Marmiteadj/ˈmɑː(ɹ)maɪt/

• 1

  informalDivisive, such that one either loves or hates it; polarizing.

  • But that 10% gap between fans and detractors leaves room for an interesting concept: is there something more Marmite than Marmite?
  • 'Hangry', fittingly, is very Marmite. For some it is newfangled and unpalatable, but for others it is an essential description of everyday life.

Marmiteverb/ˈmɑː(ɹ)maɪt/

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  To apply Marmite to.

  • My toast carefully Marmited, I took a bite and immediately felt as if I’d been hit in the face by an ocean wave, a wave befouled by oil from a sinking tanker, oil that had caused a die-off of marine birds and invertebrates, creatures whose decomposing bodies were adding to the general funkiness that had found its way inside my mouth.

marmitenoun/ˈmɑːˌmaɪt/

• 1

  A rounded cooking pot of various designs, commonly pot-bellied, with or without tripod, handles, lid etc; originally earthenware but currently more commonly of cast iron or other metals.

  • 1824 Thomas Gill. The Technical Repository p. 180: XXXV: On the French Marmite, or Pot-au-Feu: and on preparing Bouillon with it My little boy having been ill of a fever for forty days, I have learned from his attendant how to make the celebrated soup (bouillon) of Paris: and finding it to be superior to any that I ever before tasted, I take the liberty to send you the directions necessary to enable any one to prepare this cheap and desirable food. Earthen-pots with covers, made to hold from one to seven pounds of meat, are found in every family. The marmite bought for me was for one-and-a-half pound only: this quantity of lean meat (bœufmaigre), was always part of the leg or shoulder: it was put into the marmite, which was then filled up with cold water, about five pints, and placed on the hearth, close to the wood-fire; and when it began to simmer or boil gently, it threw up a scum, which was carefully taken off from time to time with a spoon, for the space of threequarters of an hour, which perfectly cleansed the meat and water from every impurity.