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The flavor enhancer from seaweed that adds "umami" to recipes is monosodium glutamate (MSG). Umami, often described as a savory taste, is considered one of the five basic tastes, alongside sweet, sour, bitter, and salty. MSG is a sodium salt derived from glutamic acid, which is an amino acid naturally abundant in various foods, including seaweed.

While MSG itself is not directly derived from seaweed, it can be produced using processes that involve fermentation of starches and sugars, making it widely used in culinary applications to boost the savory flavor of foods. Seaweed, particularly varieties like kombu, contains naturally occurring glutamate, which contributes to umami. This connection places MSG in the category of flavor enhancers that can harness the umami taste, making it a common ingredient in many Asian cuisines and processed foods.

The other options do not serve as umami enhancers. Magnesium sulfate is primarily used as a food additive for its source of magnesium but does not enhance flavor. Carrageenan, derived from red seaweed, is primarily a thickening or gelling agent, while calcium alginate, obtained from brown seaweed, is used as a gelling agent as well and does not impart umami flavor