Garum (or liquamen) is a fermented fish sauce, once enjoyed by Ancient Romans, Phoenicians and Greeks. It would be left in a barrel under the hot Meditteranean sun for up to two months, developing an earthy, salty, fishy aroma. This choice is ideal for recreating the atmosphere of a kitchen or banquet in ancient times. For extra authenticity, try diffusing a herb flavour around the same space, as herbs often complimented garum.
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Aroma Prime Oils are solely for fragrance diffusion into the air – they are not for skin contact, product ingredients, flavoring or candle making.