It doesn’t contain “worchestershire sauce” (whatever that is) Here are the full ingrediants :-
*Malt Vinegar (From Barley) , Tomatoes, Molasses, Spirit Vinegar, Glucose-Fructose Syrup, Dates, Sugar, Salt, Modified Maize Starch, Rye Flour, Tamarind Extract , Spices, Onion Extract
*
Originally Posted by BrainGlutton
So how do you feel about cheeseburgers?
Boy, not in MY Universe!!! I can’t imagine a much nicer treat than a big juicy med-rare burger covered w/ melted Swiss…(Homer gurgle)
There you go then. Somebody had a bottle handy and could read the label! 
No, I don’t like the stuff. I let Google be my friend.
I used to like McDonalds, because they were quick, cheap and the restaurant was clean.
Then a friend bought some quality lean meat, some herbs and made home-made burgers. 
I will never eat another fast food meal. Those proper burgers were sensationally delicious.
Yum, and totalling opposite from the “Home-burger” skit of Eddie Murphy’s!!!
I’ve stumbled onto a new approach that I may never give up…chopping 1/2 a sweet onion, add some fresh chopped garlic, a little worchestershire, s&p, and cover w/ dry red wine…simmer till the wine is almost totally cooked down, let cool a bit, then mix w/ the quality beef…voila…adds such a wonderful flavor! And, that’s why I’ve landed on Swiss as the favorite cheese topper! 
People people, please: it’s Worcestershire sauce. Spelled with a capital letter as it is a proper noun, and pronounced “WOOS-tuh-shuh”. (Though in the vernacular it is occasionally shortened to “Worcester” sauce.)
Worcester is the county town of Worcestershire, which is where the first manufacturer came from. Wiki link.
What is this “Worchestershire saurce” that our American cousins keep talking about ? Do they mean this ?
That’s it. Great stuff. I put it in all sorts of dishes.
FWIW I have run out of Colmans and it is not readily available down in this neck of the woods. Obviously no horseradish or colmans would make a mockery of ones Sunday roast. A little experimentation showed that wasabi makes an excellent alternative, either with the roast or in a cold roast beef sandwich.
If you are ever down Norwich way you could always visit Colman’s mustard shop and museum
I’m sure there’s alot of other online spots that you could get it on, but I’m a fan of Amazon, and was surprised to find it on there…AND…4-4oz tins for $14.19…not bad a’tall.
But, that wasabi action sounds really good!
Another use for mustard powder is to make a mustard bath :-
“A foot bath of two tablespoons of mustard powder in a bowl of hot water helps combat the discomfort of a day out in damp winter weather, or colds and flu. A good soak in a deep, hot mustard-bath will ease aching limbs after a hard day in the garden. And a mustard plaster, or poultice, brings rapid relief to the pain of lumbago and sciatica – don’t use mustard in any form if you are allergic to it”
This thread begs the question – how do all y’all feel about whole grain mustard?
That’s what I like on my corned beef sandwiches, along with sharp cheddar and sourdough bread.