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The lore is that Worcestershire sauce came from an old East Indian recipe. A colonial governor brought back the recipe to England in the 1830s, and asked chemists Mssrs Lea and Perrins to make him some. Their original batch was too fiery-hot to be edible, but they neglected to throw the remainder of the barrel away. Sometime later, when they went to clean out the cellar, they rediscovered the barrel of sauce. On tasting, they found it had mellowed and now had a pleasingly peppery and savory taste.
Use Worcestershire in Bloody Mary drinks, for marinating meats, and for my Lentil Sausage Casserole [which is a favorite with toddlers, trust me]. Use our powder to add the flavor of Worcestershire to your favorite stews, barbecue sauce, bloody mary mix, soups, chilis and casseroles. Worcestershire powder also makes a great dry seasoning blend, and brings big flavor to snack mixes and dips.
Ingredients: Salt, sugar, tomato powder, vinegar, tamarind, spices, natural flavor, citric acid, garlic, onion CONTAINS SUGAR