100 ml
Description Guinea Fowl 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 vessels and fermented for several weeks or months. During fermentation, the fish broke down and released its flavors.
Garum was valued for its rich umami flavor and was frequently used in Roman cuisine to season dishes, similar to how soy sauce or fish sauce is used today in Asian cuisine. It added depth and complexity to a wide range of recipes, from meat and seafood to vegetables and sauces.
Garum fell into oblivion after the decline of the Roman Empire. However, in recent years, modern chefs and food historians have revived interest in this ancient seasoning. Some chefs experiment with preparing their own versions of Garum, while others use it as inspiration for creating new dishes.
For the modern Guinea Fowl Garum, carcasses of the French Miéral Guinea Fowl from Bresse and buckwheat were fermented using Koji. Koji is rice inoculated with Aspergillus oryzae, a type of mold used in Japanese cuisine to ferment various foods, including soybeans, grains, and vegetables. It is an important ingredient in traditional Japanese fermentation processes, such as the production of soy sauce, miso paste, sake, and mirin.
The carcasses undergo a multi-stage processing before fermentation, with some parts gently simmered for a day and others roasted in the oven. This elaborate processing gives the Garum complexity and depth as well as roasted aromas. The guinea fowl Garum is naturally aged for 18 months in red wine barrels. In taste, it resembles chicken broth.
use
Seeteufel Garum is used as a seasoning. A very small amount is enough to give a dish additional depth. The Garum can be used instead of broth and salt, for example with
- Risotto
- Rice pans
- Pasta dishes
- Couscous
- clear the soup
- spicy ramen
Liquid seasoning made from fermented poultry and barley
Origin: Germany
Delivery time: 3-5 business days
Ingredients: spring water, Miéral guinea fowl 35% (Bresse, France), BARLEY, lupins, sea salt, Aspergillus oryzae
Allergens: CEREAL
| Nutritional values | pro 100 g |
|---|---|
| Energy | 482 kJ/ 115 kcal |
| Fat | 0 g |
| saturated with it | 0 g |
| Carbohydrates | 9 g |
| of which sugar | 0,3 g |
| Protein | 10 g |
| Salt | 13 g |
Responsible entrepreneur: Markus Shimizu, Stephanstr 24, 10559 Berlin