Garum - The staple of Roman Cuisine
Amphorae used to be the most widely used mean of transportation for liquids all over the Roman Empire. They were used for wine, garum, mead, perfume, oil, vinegar and many more things. But what exactly is garum? Garum was used in nearly every Roman meal. It is a kind of sauce produced by fermenting fish or fish guts in vinegar and salt. It came in many varieties and grades. Garum Flos, the most expensive kind, could cost its weight in gold.
Today it is hard to get a hand on real garum. It just is not produced anymore. But some fish based sauces from east Asia bear great similarities to the original Roman spice sauce.
If you too want to add that little something extra to your kitchen equipment or are just looking for a useful and handy means of liquid storing, then this amphora is just the piece for you to have!
Amphora Details
- Weight: Ca. 570 grams
- Modeled after real archaeological finds
- Can be used to store liquids of any sort
- Made from clay
- Typical form of the 1st century A.D.
- Made entirely by hand in Germany
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