Worcestershire Sauce, Certified Organic

Worcestershire Sauce's Indian Roots The inspiration for Worcestershire sauce originated in India, then made its way to England, where it was popularized and sold commercially since 1837. While most recipes use anchovies for that signature taste, it’s very unlikely that the original version from India used dried fish. It's far more likely it was vegan. Was Worcestershire Sauce Vegan? Worcestershire sauce was brought to the commercial market by John Wheeley Lea and William Henry Perrins, two chemists (pharmacists) who formed the company, Lea & Perrins in the city of Worcester, in Worcestershire, England. Theirs was the first sauce to bear the name “Worcestershire”; they sold their first commercial bottle in 1837. Their original ingredients included tamarind, vinegar, anchovies and most assuredly asafetida, an aromatic little spice virtually unknown to the West at the time. According to the company, the sauce came from “the recipe of a nobleman in the county,” Lord Marcus Sandys, the