Garum, a fish sauce, exploded in popularity within decades and was mass-produced across the Roman Empire. Amazingly, a version of garum called nuoc mam is still used in Asia today. Who knew? #Garum #RomanEmpire #NuocMam #FishSauce #AncientHistory From: Let's Cook History Series 01 Episode 01 | Odyssey - Ancient History
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Garum, a fish sauce, exploded in popularity within decades and wa…
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In the Roman Empire a unique sauce called garum flavored countless dishes. Prepared by layering fish intestines with salt in large vats, it was left to ferment under the sun. The process yielded a thin amber liquid with a pungent aroma, so much so that factories had to be outside city boundaries. Valued across the empire, regional variations added herbs and spices to create unique tastes. Even Pliny the Elder praised the finest garum as a luxurious item, integral to both Roman cuisine and commer
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Bread and a pungent fish sauce called garum were the secret ingredients that fueled the Roman Empire. #ancienthistory #historyfacts #romanempire | Ancient Star
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