Worcestershire sauce usage dates back to Europe in the early 17th Century and is made primarily from anchovy-based fermented fish sauces. It was Mr. John Lea and Mr. William Perrins, both English chemist, that first created their version by introducing vinegar plus a long list of spices to enhance the dreaded fermented fish taste and […]
Worcestershire
Worcestershire sauce usage dates back to Europe in the early 17th Century and is made primarily from anchovy-based fermented fish sauces. It was Mr. John Lea and Mr. William Perrins, both English chemist, that first created their version by introducing vinegar plus a long list of spices to enhance the dreaded fermented fish taste and […]
SriRacha Sauce
Lingham’s SriRacha is a tangier hot sauce made in the traditional manner from ripe red hot chilli peppers, distilled vinegar, lots of garlic, plus sugar and salt. It derives it’s name from the coastal city of Si Racha, in the Chonburi Province of eastern Thailand. Sriracha is frequently used as a dipping sauce for Thai foods, […]
