Mondo Knows Facts
Worcestershire sauce is a fermented seasoning
Anchovies, molasses and spices mature in barrels for months before bottling The sauce was developed in Worcester in the 1830s by chemists John Lea and William Perrins, who reportedly found a forgotten barrel of spiced anchovy vinegar and liked what ageing had done to it. The mixture is fermented and matured, with tamarind, molasses, garlic and onion supplying sweetness and depth. The anchovies give it a savoury glutamate note that suits meat and cheese dishes. It sits in Mondo's food collection, one of 200 facts that each trace back to the reference below.
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Tags: worcestershire, fermentation, britain
Worcestershire sauce is a fermented seasoning: the short answers
- Where does this come from, and can I check it?
- Anchovies, molasses and spices mature in barrels for months before bottling. The figure is taken from British Library, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
- Is this really a food fact?
- Yes. It sits on the Food shelf, one of 2,600 sourced facts grouped into space, animals, the human body, history, science and more. Category pages collect every fact in the same field.
- What else can I read about it?
- The links under the fact point to a quiz, game, puzzle or calculator on the same subject, and the shelf below shows related facts. The wording here is original, and quoted phrases are marked as quotations.