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Oyster sauce is a thick, dark brown condiment made primarily from oyster extracts, salt, sugar, and often cornstarch to thicken it. Some versions may include caramel coloring or other additives to enhance color and flavor. Despite being made from oysters, it doesn't typically have a strong seafood taste; instead, it offers a rich, savory, and slightly sweet flavor profile often described as umami. It is not vegetarian or vegan. Its consistency is similar to that of a light syrup. Originating in Guangdong province of China in the late 19th century, oyster sauce was purportedly created accidentally by Lee Kum Sheung, the founder of Lee Kum Kee, who left a pot of oyster soup simmering for too long and discovered it had transformed into a flavorful, thick sauce. Oyster sauce is a staple ingredient in many Asian cuisines, especially Cantonese, Thai, and Vietnamese dishes. It is commonly used to add depth and richness to stir-fries, noodle dishes, vegetable preparations, and marinades. It is also often used as a table condiment.