File:Garumamphoren.JPG · Wikimedia Commons · See Wikimedia Commons
garum
Sign in to savethumb|upright|Garum amphorae from [[Pompeii]]
Wikidata facts
- Subclass of
- fish sauce
- Image
- Garum Mosaik Pompeji.JPG
Show 3 more facts
- different from
- garam masala
- Commons category
- Garum
- described by source
- Pauly–Wissowa
Sources (2)
via Wikidata · CC0
~8 min read
Encyclopedic overview
8 sectionsContents
- Manufacture and export
- Cuisine
- Social aspects
- As medicine
- Legacy
- See also
- References
- External links
thumb|upright|Garum amphorae from [[Pompeii]]
Garum is a fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage, and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous. Although garum enjoyed its greatest popularity in the Western Mediterranean and the Roman world, it was in earlier use by the Greeks. The taste of garum is thought to have been comparable to that of today's Asian fish sauces.
Excerpted from Wikipedia’s “garum” article, available under the CC BY-SA 4.0 licence.