Description

Roman fish based condiment sauce

Garum is the classic Roman condiment made from fish and other herbs and fruits. It was used to add a salty and umami flavour to a large number of Roman recipes and drinks, often diluted in olive oil, wine or vinegar. 2-3 tsp of Garum is equal to about 1 tsp of dry salt.

Garum is extremely salty and should be used sparingly! This quick Garum recipe is taken from the 10th century Geoponica collection of earlier Roman recipes, and uses a non-fermented recipe for this Roman condiment.

This Garum is made with sea salt, anchovies, mackerel, oregano and the Roman condiment: Defrutum (grape must, figs and fennel). 

Ingredients: Water, Sea Salt, Anchovy (FISH), Mackerel (FISH), Grape Juice, Oregano, Fig, Fennel.

Allergy advice: For allergens, including cereals containing gluten, see ingredients in BOLD.

Ingredients minimum content: 100ml