Worcestershire sauce encyclopaedist Pliny the Elder writes in his "Historia Naturalis" and the fourth/fifth-century Roman culinary text Apicius includes garum in its recipes. The use of similar fermented anchovy sauces in Europe can be traced back to the 17th century. The Lea & Perrins brand was commercialised in 1837 and has continued to be the leading global brand of Worcestershire sauce. The origin of the Lea & Perrins recipe is unclear. The packaging originally stated that the sauce came "from the recipe of a nobleman in the county". The company has also claimed that "Lord Marcus Sandys, ex-Governor of Bengal" encountered it
Worcestershire sauce Worcestershire sauce Worcestershire sauce () is a fermented liquid condiment of complex mixture originally created in the town of Worcester in Worcestershire, England in the first half of the 19th century. The creators were the chemists John Wheeley Lea and William Henry Perrins, both known as "William Marshall", who went on to form the company Lea & Perrins. Worcestershire sauce legally has been considered a generic term since 1876 when the High Court of the United Kingdom ruled that Lea & Perrins did not own the trademark to "Worcestershire". Worcestershire sauce is frequently used to enhance food and drink recipes,