Uncovering the Flavors of Ancient Rome: The History and Significance of Garum

Garum was a fermented fish sauce that was a staple condiment in ancient Greek and Roman cuisine. It was made from the intestines of small fish, such as anchovies or sardines, which were allowed to ferment in salt for several months. The resulting liquid was thick, dark brown, and had a strong pungent smell.
Garum was used to add flavor to a wide variety of dishes, including meats, vegetables, and grains. It was also used as a seasoning for sauces and dressings, and was considered a luxury item in ancient Rome. The production of garum was a major industry in the Roman Empire, with factories located throughout the Mediterranean region.
Garum is still produced today in some parts of the world, such as Spain and Italy, where it is known as "aguamiel" or "garum Italicum." However, it is not as widely available as it once was, and is mainly used as a specialty ingredient in traditional dishes.