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The Romans prized garum highly, valuing it for both flavor enhancement and as a source of sodium. Historical figures like Pliny the Elder lauded it as a luxurious condiment, while its production became a thriving industry throughout the Roman Empire.

Garum factories flourished along the Mediterranean coast, particularly in regions such as Southern Spain, where high-quality varieties were produced. Despite its popularity, it garnered mixed reactions; some esteemed garum, while others criticized its pungent aroma and potential health risks.