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Worcestershire sauce is a fermented liquid condiment created in Worcester, England, during the first half of the 19th century. The exact recipe is a closely guarded secret, but the list of ingredients typically includes vinegar, molasses, anchovies, tamarind, spices, and onions or garlic. It has a complex flavor profile that is savory, sweet, tangy, and umami-rich. Commonly used to enhance the flavor of both cooked and uncooked dishes, Worcestershire sauce is a popular ingredient in meat dishes, marinades, soups, stews, and sauces. It is also a key component in classic cocktails like the Bloody Mary and is often used as a table condiment to add depth to various foods. Its concentrated flavor means that only a small amount is usually needed to make a noticeable difference.