Snags wrote:Your one Grissel also seems to have chilli in it
Which you do get a hint of heat in the original maybe chilli or white pepper
I think it was supposed to be made by someone trying to replicate flavours they liked in India.????
Lea and Perrins website wrote:Lea & Perrins Worcestershire Sauce was first created by the Worcester chemists John Wheeley Lea and William Henry Perrins. They devised the recipe in the 1830's when Lord Sandys - a nobleman of the area - was eager to recreate an exciting taste he had acquired on his travels to Bengal.
When Lea & Perrins was first created, it wasn't to their liking and was set aside and forgotten about. It wasn't until the barrels were rediscovered many months later that the taste had mellowed into what we know and love as Worcestershire Sauces. To this day, the ingredients are allowed to 'mature' for 18 months before being blended and bottled in Worcester. Only a lucky few know the exact recipe.
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