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Ancient DNA reveals make-up of Roman Empire’s favourite sauce

Pelican Press

By Pelican Press,
in World News

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Fermented fish sauce, or garum, was an incredibly popular condiment throughout the Roman Empire. For the first time, ancient DNA – scraped from vats used to produce the sauce – has revealed exactly which fish species went into the culinary staple. Roman fish sauce was prized for its salty and umami flavours – although the philosopher Seneca famously described one version as “the overpriced guts…

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