Ancient Roman Ketchup Was Actually Rotten Fish
Garum was the Roman Empire’s most common sauce, a fermented fish seasoning used on food from Spain to Pompeii to distant frontier camps. Archaeologists have found amphora jars stamped for garum trade across the Mediterranean, showing just how widely this everyday flavor traveled. Romans joked about its smell, prized high-quality versions as luxury goods, and carried the taste of home wherever they went.




















