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British Condiments

2020.03.31
  • Chris Pond
  • Culture|Others|Food
  • 2020

Some of you may have heard people say that English food isn’t very delicious. You may have heard that it has no taste and is rather bland. Well, one of the reasons for this is that British food is often eaten with sauces and other condiments to give it taste. Those of you unfamiliar with England may be unaware of the wide range of traditional sauces and condiments that can be found in a typical British household. It is not unusual for condiments to be put out at most mealtimes. There are so many that it is difficult to tell you about them here. So today I am going to introduce what I think are the top 5 essential British condiments.

Branston Pickle

Branston pickle is a pickled chutney first made in the village of Branston in Staffordshire in 1922. It is made from a variety of diced vegetables, including swede, carrots, onions and cauliflower, pickled in a sauce made from vinegar, tomato, apple and spices. It is sweet and spicy containing large chunks of vegetables in a thick brown sticky sauce. It is often served as part of a ploughman’s lunch, a popular food served in British pubs. It is also often eaten with cheddar cheese in sandwiches. The Branston brand was sold to the Japanese company Mizkan in 2012.

Mint Sauce

Mint Sauce is a condiment made from finely chopped peppermint leaves. The chopped leaves are mixed with vinegar and sugar. In British cooking it is usually only served with roast lamb.

Golden Syrup

This is a thick amber coloured syrup made from sugar. Its appearance and consistency is similar to honey. It tastes very sweet and is used in a lot of British baking; for example, cakes and flapjacks. The first can of Golden Syrup was sold in 1885. Interestingly, it is recognised by the Guinness Book of Records as having the world’s oldest brand and packing. The label is very unusual and shows the rotting carcass of a lion surrounded by flies. This comes from an old biblical story. The motto is ‘out of the strong comes sweetness.’

Worcester Sauce

The history of Worcester Sauce is an interesting story. Apparently the idea originated from Sir Charles, the Chief Justice of India, who sent the secret recipe he had found in India to Lady Sandys in Worcester. It consisted of an unusual mixture of anchovies, brine, molasses, vinegar and spices. Lady Sandys asked a local chemical company, Lea and Perrin, to make it. Unfortunately the resulting sauce was found to be inedible, so it was never used. Some years later one of the workers in the factory found an old barrel of the original mixture in the basement. The chemists decided to try it and found that the taste had mellowed with age. In 1837 the company started producing bottles of Worcester Sauce and it is still popular today.

Bovril

This is a dark paste made from beef extract. It was originally a war food designed to provide nutrition to the British soldiers fighting in the Franco Prussian War (1870). It was first sold to the public in 1888. Nowadays it is eaten spread on toast or mixed with water as a hot drink. It is a little similar in looks and consistency to Marmite and Vegemite which are made from yeast extract.

So there you have it. Five delicious British sauces to add a little spice to your meals!

Photo Credit (Dominika Gregušová@Pexels.com)

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