Worcestershire sauce, named after the English county where it was created, is a classic tangy steak topping and Bloody Mary picker-upper. Today, Worcestershire made in the U.K. by its inventor Lea & Perrins uses malt vinegar, anchovies, molasses, chilies, cloves, onion, garlic, salt, and sugar, but the U.S. uses a different recipe.

In the U.S. version of Lea and Perrins sauce, white vinegar is used instead of malt, and there is significantly more salt and sugar, so the sodium and carb levels are higher. Another curious difference is that the serving size recommended on the label is just one teaspoon instead of a tablespoon, as recommended in the U.K. version.

In addition to tasting different, Worcestershire sauce also looks more distinct in America. Rather than the iconic orange and black labels used in the U.K., American Lea & Perrins is swaddled in a papery beige packaging, a practice put into place during the 19th century to keep the bottles safe during overseas shipping from England.