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Ratatouille
In the 1980s
Description Ketjap Manis
3 g saturated with it 2
Beef Garum 250 ml Chilli Ratatouille250 ml Description Beef Garum Garum is a fermented fish sauce that was a main seasoning in ancient Roman cuisine. It was made by fermenting fish, typically anchovies, in salt. In the production of Garum, fish was covered with salt in large containers and fermented for several weeks or months. During fermentation, the fish broke down and released its flavors. Garum was valued for its rich umami taste and was commonly used in Roman cooking to season
US$ 2000.00
US$ 354.50
US$ 17.95
US$ 1845.00
US$ 244.50
