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
Barbecue sauce In Australia, "barbecue sauce" principally refers to a condiment in the same regard as ketchup. Typically it is a caramelized tomato-based sauce, dark brown in color, replicating the smoky flavors of barbecue grilling. Australian barbecue sauce made at home is sometimes simply a blend of tomato sauce and Worcestershire sauce. Commercially, the various brands in the market range from a fruity flavor to a sauce similar to brown sauce. This type of BBQ sauce is also commonly used in New Zealand. It is most often applied to meats, either after being cooked or applied before for marination. The U.S. has