Sorry that it has taken a while to get this information. But I think it is worth the wait. Here is some really good information on the Taste #5 Umami Paste™.
1) The source for purchasing is Cardullos in Cambridge, MA and they are good to work with.

2) The website for direct information and recipes is Laura Santtini. It is an interesting site.
3) From her web site, the ingredients are “Taste #5 Umami Paste™ is a combination of everyday Mediterranean ingredients packed with umami, ripe tomatoes, Parmesan cheese, Porcini mushrooms, salted anchovies, black olives and balsamic vinegar.”
4) The product originated in England, London I believe. The web site comes from England and, therefore, the measurements in the recipe listed below are in metric measures. I have tried to translate the measurements to degrees F, pounds and cups where necessary. The US really should go to the metric system. It’s so much easier.
5) Here is a recipe from the web site using Taste #5 Umami Paste™ with a leg of lamb. There are many more recipes available on the web site.

Leg Over Lamb

Called so because, with a cooking time of 6 hours you have plenty of time to do all sorts of things, like drink coffee and read the Sunday papers!
2kg (4.4 lbs) leg of lamb
4 garlic cloves cut into 3
2 sprigs rosemary cut into 1” lengths
1 good squeeze of TASTE #5 UMAMI PASTE™
3 tbsp extra virgin olive oil
4 red onions cut into quarters
350ml (1½ cups) red wine
125ml (½ cup) port (if you do not have, increase wine to 475ml)
1 tbsp balsamic vinegar (thick sort)
1-2 tbsp of jelly (mint, rosemary, red currant, sage)
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh sage
1 tbsp chopped fresh mint

Pre heat the oven to 120°C (250ºF).

Randomly make slits in the lamb, and stuff each hole with a piece of garlic and rosemary using your finger to push them right in.
Heat olive oil in a large casserole, add lamb and brown well on all sides. Season with salt & freshly ground black pepper and add the onions, red wine a good squeeze of TASTE #5 UMAMI PASTE™ and port. Mix jelly, balsamic vinegar and herbs together and spoon over the lamb. Cover with tight fitting lid and cook in the oven for around 5-6 hours until falling off the bone. (Source: Laura Santtini)

I must say that ordering online was easy, although I had made a mistake. A Cardullos representative was on the phone to me – initially by email – within 24 hours of placing the order and everything was straightened out. They were polite and extremely helpful. Now ….. To the kitchen!!! Cheers!