Worcestershire sauce is considered umami.
Worcestershire sauce is umami and gets it's deep and savory umami flavor from the fermented ingredients like soy sauce and anchovies.
The Worcestershire sauce's complex taste also includes notes of sweet, sour and salty, which comes from ingredients like spices, molasses, tamarind and vinegar, which make it a great versatile ingredient and sauce in many dishes.
Worcestershire sauce is a fermented liquid condiment that was invented by pharmacists John Wheeley Lea and William Henry Perrins in the city of Worcester in Worcestershire England during the first half of the 19th century.
And the inventors of Worcestershire sauce also went on to form the company Lea & Perrins.
Worcestershire sauce is made mainly from anchovies, vinegar, molasses, onions, tamarind paste and garlic, along with a secret blend of spices
The ingredients of Worcestershire sauce are aged individually for extended periods in barrels to develop a complex, savory and sweet and tangy flavor profile.
Worcestershire sauce is pronounced WUUST-ər-shər or WUUST-ər-shir.
When pronouncing Worcestershire sauce the first syllable, "Wuss," is stressed, the second syllable sounds like "ter" or "tər" with a schwa sound, and the final syllable can be a non-rhotic "shər" in British English or a rhotic "shir" in American English.
The word has three syllables, not the five or six that the spelling might suggest.