Garum was a popular condiment in Ancient Rome, a fermented fish sauce hailed for its flavor and culinary versatility. Its use in the Roman kitchen dates back to around the 3rd century BC and was even used by some of the Mediterranean’s great civilizations before Rome. Garum was so popular in the Roman kitchen, it would become an important ingredient used in many traditional recipes that are still cooked and served in the Mediterranean today.

Garum was an important part of Roman cuisine, used as a condiment and seasoning for many dishes. It was made from both fish, including small fish like anchovies and mackerel, and more fatty types like sardines and tuna. The fish was then put into a jar to ferment, becoming a thick liquid and developing its distinctively pungent aroma and flavor in the process. Garum range in color from light to extremely dark and can vary in viscosity.

The Appeal and Versatility of Garum

If one were to ask a Roman why Garum was so popular, it would be easy to conclude that its powerful aroma, umami flavor and high concentration of glutamates was the strong appeal. Not only did it give an intense flavor to dishes, but it could also quickly seasoned a variety of dishes.

In addition to being a flavoring, Garum was also nutritious. One part garum sauce was high in both omega-3 fatty acids and natural probiotic bacteria, making it a healthy addition to food. This fermentation process was also thought to be beneficial for the Romans’ health, as it provided the body with the necessary enzymes for digestion.

Creating the Perfect Fish Sauce

According to Vitruvius, a Roman architect whose works were very influential in ancient Rome, the Garum was best made with fresh and abundant fish, salt and a hearty portion of sun-ripened herbs and spices. The process was simple and straightforward, but a perfect balance was essential to create a well-rounded flavor. The fishes would be combined with a coarse sea salt and steeped in strong Mediterranean sunlight for weeks. The flavor would develop over time, but it was the combination of all elements that made the sauce so special.

One famous recipe for a famous version of Garum called ‘garum romanum’ calls for a mixture of anchovy puree, oregano, bay leaves, fennel, saffron, cumin, and coriander, combined with just the right balance of salt, before being left to mellow in jars in the sun.

“Garum Addiction” in Ancient Rome

By the time of Emperor Nero, one-third of the Roman diet was made up of different sauces and the popular Garum was key among them. It was so adored by the Romans that historian Pliny the Elder would later describe a “garum addiction”. During the fall of the Roman Empire, the Garum was said to still be a staple on their tables, even during their darkest moments.

Author Jennifer McLagan, in her book Odd Bits: How to Cook the Rest of the Animal, notes, “Ancient Rome was a society addicted to Garum. Every table of every social class had a cruet of Garum, which was almost as important as pepper and salt. For the Romans Garum added the “fifth” taste — umami — to a meal and provided an almost addicting taste sensation that was hard to live without.”

The Legacy of Garum

Garum made its mark on Roman cuisine and, centuries later, it’s still used in Mediterranean cuisine today. The original production technique may have changed, but the flavor still resonates. The same intense, pungent and umami-rich taste that Romans enjoyed is still enjoyed today. It’s used as a base for soups, stews and sauces with a range of herbs and spices, such as turmeric, ginger, garlic, and paprika. The influence of Garum can even be seen in Asian cuisine, particularly in the use of fish sauce in dishes such as the Vietnamese phở and Thai Larb salad.

“The fervor with which Roman cooks sought out Garum from all around the Mediterranean demonstrates just how crucial it was to Roman cuisine as a condiment, flavor enhancing seasoning and even a health supplement,” NerdyChef.com

Garum has left its mark on history, still influencing some of the worlds most popular dishes today and the culinary industry as a whole. Its pungent aroma and taste is a lasting testament to the creativity of Roman chefs and their apparent addiction to the sauce.

Conclusion

Garum was arguably the most popular condiment in Ancient Rome, used to season dishes, boost flavor and even as a health supplement. Its wily combination of small fish, herbs, spices and salt not only adds flavor, but also the “fifth taste” known as umami. This powerful blend was so popular that it has remained an integral part of Mediterranean cuisine, and influences dishes across the world today.

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