The Secret Sauce of the Roman Empire

Ancient Romans obsessed over a pungent fermented fish sauce called garum. It was essentially the ketchup of the Mediterranean, used to flavor almost every dish from vegetables to desserts.

Making garum was a smelly process that involved layering fish guts with salt and letting them sit in the sun for months until they liquefied. This liquid was highly prized and traded across the empire in sealed jars. Despite its intense production, it added a complex savory depth to food that is surprisingly similar to modern Asian fish sauces. Romans were so addicted to this umami-rich condiment that they even added it to sweet wine for a unique flavor kick.