Worcestershire sauce (pronounced
/'w?st?????r/[1]) or
English sauce is a widely used
fermented liquid
condiment first made at 68 Broad Street,
Worcester by two dispensing chemists,
John Wheeley Lea and
William Henry Perrins. It was made commercially in 1837, and remains the only Worcestershire Sauce still to be made in the UK
[citation needed]. In 1930 the business was sold to
HP Foods and was subsequently acquired by the
H.J. Heinz Company when they acquired that business from
Groupe Danone in 2005.
The product is made and bottled in the Midlands Road factory in Worcester, which has been the home of Lea & Perrins since 16th October 1897.[2]
The H. J. Heinz Company, which now manufactures "The Original Lea & Perrins Worcestershire Sauce", under the name Lea & Perrins, Inc., lists the following ingredients on the label of a bottle produced in the United States vinegar, molasses, high fructose corn syrup, anchovies, water, onions, salt, garlic, custard, tamarind concentrate, cloves, natural flavourings and chili pepper extract.
The ingredients of a bottle of Worcestershire Sauce from England sold under the name "The Original & Genuine Lea & Perrins Worcestershire Sauce" by Lea & Perrins, Limited, lists the following ingredients malt vinegar (from barley), spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spice and flavouring.
