Flor de Garum of Cádiz
Geographical indication: Jerez (Cádiz). Andalusia.
Garum was one of the most famous sauces in the past, that thanks to the cooperation of investigators from the Seville and Cádiz universities, has been revived with a strong guarantee of rigour and originality.
Flor de Garum of Cádiz from Andalusia.
Garum was one of the most famous sauces in the past, that thanks to the cooperation of investigators from the Seville and Cádiz universities, has been revived with a strong guarantee of rigour and originality.
Garum, together with the perfumes were the most expensive substances in the whole Roman empire.
Garum was supposed to whet the appetite, to aid digestion and was a magic cure, having nutritional, anti-toxic and therapeutic uses in burns, eczemas, sores, stomach disorders and dysentery.
The citizens of the ancient Rome considered this sauce to have aphrodisiac properties and could be consumed only by the upper class.
Its principal aim was to enhance the meal flavour and even today it is considered to be a mythical food which’s formula was thought to be forgotten forever.
As can be deduced from various studies, there were some Garum variations, being Flor de Garum the most expensive and coveted one.
The sauce created in the Province of Cádiz had a fame, spread in the whole Occident, to be the best.
Several members of the Department of Chemical Engineering of the University of Cadiz decided to enter the world of gastronomy based on their findings.
Their union with a group of UCA archaeologists who had found solid and well-preserved remains of Garum in a corner of Pompeii buried beneath Vesuvius, brought them closer to many of the clues that would be decisive for the achievement of the elaboration of Garum.
The cooperation of a historian of the University of Seville interpretating the data that was found in the documents ended up clarifying the formula.
And finally, with the great doses of combination and patience, they achieved this green-brown sauce made from blue fish, Mediterranean spices and salt.
In its heyday, the price of this sauce was equivalent to about 600€ per litre in current terms. This caused that only the Emperor and the highest elite had the honor and pleasure to taste such a magnificent delicacy.
Ingredients: Blue fish, Sea Salt and Spices.
Geographical indication: Jerez (Cádiz). Andalusia.
Producer: El Majuelo.
Net Weight: 100mL.
Fuego y Sal, Sabores Andaluces S.L.
Product of Andalusia
