Goodall's of Ireland Yorkshire Relish 125ml (Pack of 2)

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Listed Exhibitor. Manufacturers of Yorkshire Relish, Goodall's Jelly Squares, Goodall's Jelly Crystals, Goodall's Egg, Baking and Custard Powders, Goodall's Salad Cream, Salad Oils, Essences, Spices, Seidlitz Powders, etc. (Stand No. B.71) [2]

Worcestershire sauce is a savory, fermented liquid condiment originating from the English city of Worcester. Worcestershire sauce is usually added to dishes as a finishing touch, while Yorkshire relish can be used as a primary ingredient in recipes because of its bold flavor. Worcestershire sauce was created by two chemists, John Wheeley Lea and William Henry Perrins from the English city of Worcester. If you place label-less bottles of Worcestershire sauce and Yorkshire relish side by side, you might not be able to tell the difference.

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Both Worcestershire and Yorkshire sauce are British – Worcestershire sauce was created in 1837 by Lea & Perrins is Worcester whereas Henderson’s Yorkshire sauce was created in Sheffield. However, once you taste them you’ll notice that Worcestershire is savory or “umami” whereas Yorkshire relish has a spicy tomato flavor! Colman's have been making English mustard in Norwich in the county of Norfolk since 1814. English mustard, typified by Colman's, is a mixture of brown mustard ( Brassica juncea) and white mustard ( Sinapis alba). The mustard plants that produce the seeds for Colmans mustard are grown locally in the area around Norwich. The blended mustard seeds are ground into mustard flour which is then mixed with water, citric acid, sugar, salt and spices to make the famous mustard with the yellow label sporting a picture of a bull's head. English mustard is not cooked and the ingredients are simply mixed together and matured giving the mustard its particularly hot taste.

This process also means that it has a longer shelf life than Yorkshire relish, which has no fermentation involved and should be consumed within six months. Robert Goodall (1831-1870) was born in Market Weighton, Yorkshire. After serving an apprenticeship to a chemist, he established a small chemist’s shop on Wade Lane, Leeds from 1853. Yorkshire Relish is made by blending together the ingredients and then bottling it immediately to capture its flavor. Worcestershire sauce is a vinegar, anchovy and tamarind based fermented liquid seasoning used as a marinade, condiment, and in many sauces. Yorkshire relish is a spicy tomato-based condiment that includes hot spices such as cayenne pepper, garlic powder, and paprika and is used to season fish and seafood.

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William Powell Bowman died in 1955. A reserved man, he was said to have never suffered a day of illness in his life. This process also helps to ensure that the flavor of the sauce remains consistent from batch to batch.