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
Nam phrik Nam phrik Nam phrik (, ) is a type of spicy, chili-based, hot sauce typical of Thai cuisine. Usual ingredients for "nam phrik" type sauces are fresh or dry chilies, garlic, shallots, lime juice and often some kind of fish or shrimp paste. In the traditional way of preparing these sauces, the ingredients are pounded together using a mortar and pestle, with either salt or fish sauce added to taste. "Nam phrik" type sauces are normally served on small saucers placed by the main dish as a condiment or dip for bland preparations, such as raw or boiled greens, fish,