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This post originally appeared on Salon by Ashlie D. Stevens.
What is garum?
Garum was a condiment made from the drippings of fermented fatty fish that was popular in Ancient Rome. Many of the anchovy-based condiments that we use today including
colatura di alici and Worcestershire sauce can trace their development back to the popularity and flavor profile of garum.
The condiment that fell alongside the Roman Empire
In 2019, an ancient condiment factory was uncovered outside Ashkelon, a city in modern-day southern Israel, while developers were scoping out the site for a planned sports park. The factory, or ....

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