Garum was a spicy sauce used in ancient Rome, from salty to sweet food, although it did not continue in today's cuisine.
Romans' hot sauce, Garum.
In a document written in Marziale, De Medicina et de Virtute Herbarum (3rd century AD), the internal organs of sardines, mackerel and some types of fish were crushed for one month, after which spices such as salt, anise, mint, saffron, red pepper and thyme were added. information is prepared.
De Re Coquinaria (MS 230), which has the recipes of Roman cuisine, bearing the signature of Marco Gavio Apıcio, is used in more than 10 dishes.
In addition to Marziale, many classical writers talk about Garum in his works: Columella, De Rustica (4-70 AD) and Plinius the Elder, in Garum's ulcer, ear pain, scabies, dog and crocodile bite. remedial pharmacological effects. Petronio (27-66 AD) uses this sauce as a choreographic element in Satyricon.
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