Worcestershire Sauce

Worcestershire sauce must be the most mysterious condiment out there!

  • Worcestershire sauce is a condiment in the form of a liquid, made primarily through the process of fermenting.
  • ‘Worcestershire sauce’ is also known as ‘Worcester sauce’ and, in Spanish, ‘salsa inglesa’, meaning ‘English sauce’.
  • Worcestershire sauce is most often used as a flavouring in beef and other meat based dishes, Caesar salad and hamburgers, as well as cocktail beverages.
  • Worcestershire sauce is typically made of anchovies, garlic, spices, molasses and onion, as well as a mixture of other ingredients that often includes vinegar.
  • Although its history is uncertain, Worcestershire sauce is said to have been first invented by English pharmacists John Lea and William Perrins, in England’s Worcester, in Worcestershire,  Europe, and it was sold commercially by them by the year 1838 under the Lea & Perrins brand, now the most popular brand in the world.

Worcestershire Sauce, Worcester Sauce, Condiment, Food, Culinary, Flavour, Ten Random Facts, Flickr

  • The initial Worcestershire sauce made by Lea and Perrins is said to have been very strong and unpleasant and therefore placed in a cellar, however, years later it was tasted and discovered it was pleasant after fermenting.
  • Worcestershire sauce is high in sodium, iron, potassium and vitamin C and it contains many other vitamins and minerals.
  • It is widely accepted that the Lea & Perrins Worcestershire sauce recipe is derived from an Indian condiment, that the Englishmen tried to replicate for an acquaintance who had visited or lived in the country.
  • Worcestershire sauce is commonly available in supermarkets and is usually sold in bottles, under various brand names.
  • The list of ingredients, but no method, of the original Worcestershire sauce by Lea & Perrins was first uncovered in 2009 in a rubbish bin, and the document now resides in the Worcester City Art Gallery and Museum.

 

Bibliography:
Docio A, History of Worcestershire Sauce, 2013, British Local Food, http://britishlocalfood.com/history-of-worcestershire-sauce/
Smallwood K, What is in Worcestershire Sauce and Why is It Called That?, 2012, Today I Found Out, http://www.todayifoundout.com/index.php/2013/10/worcestershire-sauce-called/
Worcestershire Sauce, 2014, Wikipedia, http://en.wikipedia.org/wiki/Worcestershire_sauce

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Hazelnut Chocolate Spread

Spreadable chocolate and nuts is hazelnut chocolate spread.

  • Hazelnut chocolate spread, also known as ‘chocolate spread’, is a cocoa flavoured substance that is typically known by the famous brand name ‘Nutella’.
  • Hazelnut chocolate spread typically contains oil, sugar, cocoa, milk powder and hazelnuts, as well as a few other ingredients, and is usually made by extracting the cocoa and processing the hazelnuts, then mixing the items with the other ingredients, into a paste.
  • Hazelnut chocolate spread was first invented by Italian confectioner Pietro Ferrero, in Italy’s Piedmont, after World War II, to give people an affordable chocolate treat.
  • The first invented hazelnut chocolate spread was originally solid, known as ‘Pasta Gianduja’, which was first sold in 1946, and later altered so that it became spreadable, which was known as ‘Supercrema’ in 1951.
  • Hazelnut chocolate spread is commonly used on wheat-based items, such as bread, waffles, crumpets and scones.

Hazelnut Chocolate Spread, Nutella, Brown, Hoembrand, Australia, Paste, Condiment, Dollop, Ten Random Facts, Foods, Culinary

  • In 1964, ‘Supercrema’ was improved and released as ‘Nutella’, by Michele Ferrero, Pietro’s son, which is the original, and leading hazelnut chocolate spread brand.
  • Hazelnut chocolate spread has been previously marketed as a healthy item, due to the healthy hazelnuts, but generally the product actually contains a large quantity of sugar and fat.
  • Hazelnut chocolate spread was originally targeted at all ages, but later primarily at children, who are one of the main consumers of the spread.
  • Hazelnut chocolate spread is high in fat, sugar, and manganese and is a good source of vitamin E, copper and iron.
  • Although hazelnut chocolate spread originated in Italy, it entered the market in the United States of America in 1983, and it is now sold around the world under different names, recipes and brands, by different companies.

 

Bibliography:
History of Hazelnut Chocolate Spread, 2013, Nutilight, http://www.nutilight.com/#!HISTORY-ON-HAZELNUT-CHOCOLATE-SPREAD/cqpw/6136BBEF-617B-4315-9DA2-818B42B7439D
Mitzman D, Nutella: How the world went nuts for a hazelnut spread, 2014, BBC News Magazine, http://www.bbc.com/news/magazine-27438001
Nutella, 2014, Wikipedia, http://en.wikipedia.org/wiki/Nutella

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Barbecue Sauce

Do you like barbecue sauce?

  • Barbecue sauce is a sauce or condiment used for flavouring food items, and its use and recipe varies in different regions and countries.
  • ‘Barbecue sauce’ is also known as ‘barbeque sauce’ and ‘BBQ sauce’.
  • Some barbecue sauces are designed to be used to marinate or baste meat cooked on a barbecue, as well as flavouring other foods.
  • Barbecue sauce typically has the primary ingredient of at least tomato paste or vinegar, depending on its purpose with an addition of sugar or molasses, spices and sometimes liquid smoke.
  • One of the first commercial barbecue sauces was made in Georgia’s Atlanta, in the United States, and was available for purchase in 1909.

Barbeque Sauce, BBQ, Barbecue. Condiment, Commercial, Bottled, Australian, Homebrand

  • Barbecue sauce is typically red-brown to dark brown in colour.
  • Barbecue sauce is commonly sold in bottles in supermarkets, and is often similar to ketchup or tomato sauce in its taste and use.
  • Barbecue sauce originated from the culinary practice of marinating, combined with the barbecue method Native Americans used to cook their meat.
  • Barbecue sauce was probably invented in America from the 1400s – 1600s, and was later developed in Europe.
  • Some barbecue sauces have a very high content of sodium, are a good source of manganese, and have a significant quantity of vitamin A and potassium, as well as other vitamins and minerals.

 

Bibliography:
Barbecue Digest: The secret history of BBQ sauce, 2012, Eatocracy, http://eatocracy.cnn.com/2012/07/09/bbq-sauce/
Barbecue Sauce, 2014, Wikipedia, http://en.wikipedia.org/wiki/Barbecue_sauce
Goldwyn M, The History of Barbecue Sauce, 2012, Amazing Ribs, http://amazingribs.com/BBQ_articles/history_of_bbq_sauce.html

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Sweet Chilli Sauce

These facts are both sweet and hot, like sweet chilli sauce.

  • Sweet chilli sauce is a sauce popular among Asian communities, particularly in Thai and Malaysian cultures, and is also commonly used in western countries, like Australia.
  • Sweet chilli sauce is usually a thick, lumpy sauce that is red or orange in colour.
  • Sweet chilli sauce is typically made with chilli and sweet fruit or sugar.
  • Sweet chilli sauce is typically available in supermarkets and restaurants due to high popularity, and is generally purchased in a bottle, although there are many recipes for the condiment.
  • Sweet chilli sauce is commonly used with Asian spring rolls as a dipping sauce, and is added to various meat and vegetable dishes to add flavour.

Sweet chilli sauce, red, liquid, splotch, plat, blob, Orange, Mae Ploy, Ten Random Facts, Food

  • Sweet chilli sauce sometimes includes extra spices and liquid, like vinegar or water, to add flavour and to create volume.
  • Sweet chilli sauce is a good source of antioxidants, manganese, vitamin A and vitamin C.
  • Sweet chilli sauce is often used as a replacement in western diets, for sauces such as tomato or barbeque.
  • Sweet chilli sauce may contain vegetables, particularly tomato, to reduce the heat of the chilli and thicken the sauce.
  • Sweet chilli sauce is usually made with mild chilli peppers, like Jalapeño or Serrano.

 

Bibliography:
Sweet Chilli Sauce, 2013, Wikipedia, http://en.wikipedia.org/wiki/Sweet_chilli_sauce
Sweet Chilli Sauce, n.d, Tarladalal.com, http://www.tarladalal.com/glossary-sweet-chilli-sauce-1306i
What is Sweet Chilli Sauce?, 2014, WiseGEEK, http://www.wisegeek.com/what-is-sweet-chilli-sauce.htm

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Vegemite

“Happy little vegemites.” – Slogan.

  • Vegemite is a healthy black-brown food spread made primarily from yeast extract, as well as malt and vegetable extracts, with the addition of salt and flavours.
  • Vegemite was invented by the Australian chemist, Cyril P Callister, in 1922 in Melbourne, for the Fred Walker Company, later owned by Kraft, and is now the property of Mondelēz International.
  • Vegemite qualifies as a savoury foodstuff, and is popularly used as spread on products such as bread or toast, biscuits and crumpets, often with cheese, lettuce, tomato, butter or avocado, and as a flavouring in dishes like soup, stew and casseroles.
  • Consumers buy approximately 22 million jars of Vegemite each year, and the spread is one of a number of similar products, including Marmite of New Zealand, Britain and South Africa, Promite of Australia, Cenovis of Switzerland and Hefeextrakt of Germany.
  • Vegemite is very high in a range of B vitamins, although it is best spread thinly, as the taste is quite salty, and it can taste a bit like malt, as well as being a little bitter.

Vegemite, Yeast Extract Spread, Food, Black, Dark, Container, Ten Random Facts

  • The name ‘Vegemite’ came from a chance competition in 1923, with prize money of 50 pounds, that was equivalent to $3,527 in 2010, and was named by Hilda and Laurel Armstrong.
  • The spread was renamed ‘Parwill’ for a time, a name from its new slogan ‘If Marmite… then Parwill’, due to lack of sales, but it was changed back to ‘Vegemite’ for the same reason.
  • Vegemite lacked popularity until 1937, when a limerick competition with substantial prizes caused the product to become more well known, and it was later used to supplement the Australian army’s nutrient intake in World War II, and within a decade of the competition, the product was used in 9 out of 10 homes.
  • Vegemite was, in 1984, Australia’s first product to be commercially and electronically scanned using a barcode at a checkout.
  • Vegemite has been sold in various sized glass jars, porcelain jars, tins, tubes, pots, plastic cups, portion control packaging, and a number of reusable containers, and the product has been combined with cream cheese to produce a product called ‘Vegemite Cheesybite’.
Bibliography:
Vegemite, 2014, Wikipedia, http://en.wikipedia.org/wiki/Vegemite
The Vegemite Story, n.d, Vegemite, http://www.vegemite.com.au/pages/the-vegemite-story.aspx

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Marmalade

No slice of toast for breakfast is complete without marmalade.

  • Marmalade is a special citrus jam that is made from the peel and juices of citrus fruit, as well as sugar and water.
  • The word ‘marmalade’ comes from the Portuguese word ‘marmelada’, which means ‘quince jam’.
  • Marmalade has been the most popular among the British, but in recent years it has seen a decline in sales, due to the younger generation favouring other spreads and breakfast options.
  • In the 1500s, the use of the term ‘marmalade’ became a common term for jam or fruit preserves, not just quince or citrus jam, and depending on the country you live in, ‘marmalade’ today, can be a reference to only citrus preserves, or it can be a broad term for any fruit jams.
  • Preserves have been made for hundreds of years, and by the 1400s, quince pastes (like thick jam) were being made, and were known as ‘marmalade’.

Marmalade, Homemade, Orange, Citrus, Jar, Peel, Jam, Preserves, Ten Random Facts, Spread,

  • Scottish Janet Keiller of Dundee city made a jam out of oranges, most likely adapting a quince recipe, and commercialised the marmalade in the late 1700s.
  • Marmalade is popularly used as a spread on toast or bread, commonly at breakfast.
  • Marmalade often has a tangy taste, particularly when using tangier oranges such as the traditionally used, Seville oranges.
  • It is said that marmalade was originally a type of sweet, and that it was beneficial for digestive issues.
  • Marmalade is typically orange in colour, but it can be red, brown or many other colours, depending on the fruit used, the length of time cooked, and the ingredients included.
Bibliography:
Marmalade, 2013, Wikipedia, http://en.wikipedia.org/wiki/Marmalade
Marmalade: A preserve we must preserve, 2010, The Telegraph, http://www.telegraph.co.uk/foodanddrink/7175487/Marmalade-a-preserve-we-must-preserve.html

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