Pompeii reveals another secret - garum

Garum was a fermented fish sauce and was used extensively throughout the ancient world as a condiment. What went into garum and how it was prepared was lost to time. In 2014 a team from the University of Cadiz began excavating at Pompeii in search of garum. They found a garum store and, inside, were 2,000-year-old traces of the sauce itself. For the first time ever an actual sample of garum could be analyzed to find out exactly what it was made of. Microscopic analysis revealed pollen grains revealing which selection of herbs were used. The sample also told them exactly what species of fish was used.

The spices are characteristic of the Mediterranean – rosemary and coriander. Anchovies were used. Like modern soy sauce, fermented garum is a rich source of umami flavoring, including monosodium glutamate. When mixed with wine, vinegar, black pepper, or oil, garum enhances the flavor of a wide variety of dishes, including boiled veal and steamed mussels. It was so common that even peasants used it to improve the taste of their bread.