The origin story printed on millions of bottles of Worcestershire sauce is a 19th century fabrication. This episode follows chemists John Wheeley Lea and William Henry Perrins of 63 Broad Street, Worcester, who in 1837 claimed their recipe came from a Lord Sandys, a supposed ex-governor of Bengal. Historians have found no Lord Sandys who ever held that post or set foot in India. The real story, by the company's own lore, is a harsh, inedible batch of vinegar, spices and fish that was shoved into the pharmacy basement and forgotten for about 18 months.

We explain the chemistry of what happened in that barrel, how malt vinegar kept it safe while enzymes broke anchovy proteins into umami-rich glutamates, and how the mellowed sauce went on sale in 1838. Then we cover the modern complications: fish allergen warnings under the Codex Alimentarius, ...