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Worcestershire Sauce is a spicy sauce composed mainly of water, vinegar, molasses, corn syrup, anchovies, spices and flavorings. It’s good for marinating meats. It also helps flavor some sauces, but should be used sparingly, as it has a very strong flavor.


 Worcestershire Powder is used as a sprinkle for meats or to add flavor to marinades or stir-fry dishes., dry seasoning blends, snacks, meat items, dips, barbecue sauce, bloody Mary mix, dressings, and marinades. Just as the sauce can be used in stews, soups and casseroles, the powder can be added to these dishes and more where a bitter dark flavor is desired. Use 1 part Worcestershire Powder to 3 parts water or vinegar to make your own Worcestershire Sauce.


Worcester Sauce was originally an Indian recipe, brought back to Britain by Lord Marcus Sandys, ex-Governor of Bengal. One day in 1835 he appeared in the chemist's emporium of John Lea and William Perrins in Broad Street, Worcester, and asked them to make up a batch of sauce from his recipe. This was done, but the resulting fiery mixture almost blew the heads off Mssrs Lea and Perrins, and a barrel they had made for themselves was consigned to the cellars. Much later, during spring clean, they came across the barrel and decided to taste it again before throwing it out. Wonder of wonders, the mixture had mellowed into a superlative sauce! The recipe was hastily bought from Lord Sandys and in 1838 Britain's most famous commercial sauce was launched.


The ingredient that sets Worcestershire Sauce apart from most sauces is tamarind, the fruit of Tamarindus indica or Indian date in Arabic. The original recipe is closely guarded, but basically consists of anchovies layered in brine, tamarinds in molasses, garlic in vinegar, chilies, cloves, shallots, and sugar. After sitting for two years with periodic stirrings, the mixture is sifted of the solids, and bottled. Now a generic term, Worcestershire Sauce is currently manufactured by many different commercial retailers, as well as under the original Lea & Perrins label.

A Few Ideas to Get You Started

A sprinkle of Worcestershire Powder gives a lift to almost any savory recipe, especially casseroles, soups, grilled meats and cheese dishes. Of course it is also an important addition to tomato juice and to that celebrated hangover cure the ‘prairie oyster’.

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Flavor & Aroma

Distinctive aromatic  and pungent

Sensory Profile

Worcestershire Sauce has a bitter, slightly sour flavor that is usually from tamarind.