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. Most likely, they used a little spice named hing (asafoetida) instead. Hing is incredibly popular in India for its ability to add pungency to foods. It is similar in flavor to leeks and garlic. At Pure Indian Foods, we wanted to create our version of Worcestershire sauce with healthy, organic ingredients suitable for vegans, vegetarians and meat-eaters alike.
Shake Well. Refrigerate After Opening.
Vegan & Vegetarian