Garum dysentery, and ulcers, and to ease chronic diarrhea and treat constipation. Garum was even used as an ingredient in cosmetics and for removal of unwanted hair and freckles. The biological anthropologist Piers Mitchell suggests that garum may have helped spread fish tapeworms across Europe. Garum is believed to be the ancestor of the fermented anchovy sauce "colatura di alici", still produced in Campania, Italy. Worcestershire is a savory sauce based upon fermented anchovies and other ingredients. Ketchup, originally a savory fish sauce that did not contain either sugar or tomatoes, shared its origins, culinary functions and popularity with garum. Garum
Worcestershire sauce including traditional Welsh rarebit, Caesar salad, Oysters Kirkpatrick, and deviled eggs. As both a background flavour and a source of umami (the savoury "fifth flavour"), it is also now added to dishes which historically did not contain it, such as chili con carne and beef stew. It is also used directly as a condiment on steaks, hamburgers, and other finished dishes. The sauce is also used to flavour cocktails such as the Bloody Mary and Caesar. A fermented fish sauce called "garum" was a staple of Greco-Roman cuisine and of the Mediterranean economy of the Roman Empire, as the first-century