Today the NY Times pens an ode to a ubiquitous worldwide condiment: Worcestershire Sauce. Did you know that if you buy Worcestershire sauce in the US and in Japan it may taste different? That's because the recipe is modified to fit different tastes in different countries. Other fun facts include: Worcestershire was first formulated in 1835; The sauce is all but indestructible, whether by heat, cold or time; and, The United States uses more Worcestershire sauce than any other country. The bottle's label lists these ingredients: vinegar, molasses, sugar, salt, anchovies, tamarinds, onions, garlic, spices and ''flavoring.'' Spices and flavoring, how vague. Dave Clements, factory general manager for the original Lea & Perrins Worcestershire sauce reveals that those additional spices and flavorings include chilies, cloves, and another secret ingredient. Feel free to share secret ingredient speculations in the comments. [NYT]
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