What Unusual Ingredient Did Ancient Romans Use to Flavor Their Food?

Ancient Romans had a rather unconventional ingredient that they frequently used to enhance the flavor of their food: fermented fish sauce known as "garum." This savory condiment was made by layering fish, usually small fish like anchovies, with salt and allowing it to ferment in the sun for several months. The resulting liquid was bold and umami-rich, often used similarly to how we use soy sauce or Worcestershire sauce today. Garum was so popular that it became a staple in Roman cuisine, with various regions producing their own unique versions. Not only did it add depth to dishes, but it was also believed to have health benefits, showcasing the Romans' sophisticated understanding of food and flavor.