Garum, similar to liquamen, was a type of fermented fish sauce condiment that was an essential flavour in Ancient Roman cooking, the supreme condiment. Although it enjoyed its greatest popularity in the Roman world, it originally came from the Greeks, gaining its name from the Greek words garos or gáron (γάρον), which named the fish whose intestines were originally used in the condiment's production. Garum and the Romans For the Romans it was both a staple to the c… (More on Garum)