Worcestershire sauce was created in 1835 by English chemists John Wheely Lea and William Perrins in Worcester, England. They developed the sauce to recreate an Indian condiment at the behest of a nobleman. Initially unpleasant, a bottle stored for 18 months developed a pleasant flavor, leading to the successful sale of Lea & Perrins' Worcestershire sauce starting in 1937. The sauce became popular across British voyages, and it was exported to the U.S. in 1839. Today, Worcestershire sauce is enjoyed globally in over 130 countries.
The recipe for Worcestershire sauce was developed in response to a request from a nobleman returning from India during the British occupation, aiming to recreate an Indian sauce.
After initially struggling with the flavor, Lea and Perrins stored their concoction for 18 months, ultimately discovering its pleasant, complex fermented flavor.
The introduction of Lea & Perrins' Worcestershire sauce included innovative marketing that helped spread its popularity, leading to its export to the U.S. in 1839.
Today, Worcestershire sauce is sold globally in over 130 countries, having evolved from a pharmacy experiment to a beloved condiment used in various dishes.
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