Garum

Rome seasoned with these two and little else. Piperine plus amino acids.

Free glutamate stacked on free glutamate. A drop replaces a whole anchovy.

Oxygarum: salt and acid in one pour, and Apicius wrote the ratio down.

Brush on before roasting. The surface browns darker and tastes dry-aged.

Roman sweet-salt. The sugar rounds the amines the way palm sugar does.

Fat plus fermented salt makes an emulsion that needs no cheese to taste aged.

Use it where you would use salt and the roast tastes older than it is.

Sulfurous spear against marine salt; a Roman pairing that Noma quietly reissued.

Isovaleric funk on both sides. The salt lengthens the cocoa considerably.

Shared furanones, and the salt makes the berry read ripe rather than sugary.