The British military presence meant a market of a garrison and their families and, later, mass tourism from the UK. British food products, condiments and sauces like English mustard, Bovril, HP Sauce and Worcestershire sauce are still a subtle but pervasive presence in Maltese cooking. Other imports were only nominal. While the Maltese word "aljoli" is likely to be a loan word, the Maltese version of the sauce does not include any egg as in aioli; instead it is based on herbs, olives, anchovies and olive oil. Similarly, while the Maltese word "taġen" is related to "tajine", in Maltese the word refers exclusively to a metal frying pan.