Which British condiment was first produced commercially in Worcester in 1837?

Worcestershire sauce was first produced commercially in Worcester in 1837.

The sauce is associated with the chemists John Wheeley Lea and William Henry Perrins, whose company began selling it in Worcestershire during the Victorian period. Its recipe typically includes vinegar, molasses, sugar, salt, anchovies, tamarind, onions, garlic, and spices, although the exact formulation is proprietary.

The condiment is fermented and matured, which gives it its distinctive combination of sour, sweet, salty, spicy, and savoury flavours. The anchovies are an important source of umami, but the finished sauce does not usually taste strongly fishy.

Worcestershire sauce is commonly added to steaks, gravies, soups, marinades, cheese dishes, and cocktails such as the Bloody Mary. It is sometimes confused with brown sauce, but the two are different condiments: brown sauce is thicker and fruitier, while Worcestershire sauce is a thin, fermented seasoning sauce.