This sauce is an imitation of the original fish sauce "garum". This sauce began to be produced in Britain in 1837.
If it is not preserved and is made to a high quality, it supports digestion and has antioxidant properties. It has a sweet and sour taste and a refreshing nature.
Characteristics and effects of mushrooms according to traditional Chinese medicine
Description of herbal blends, effects according to Chinese medicine and main usage
Dietary recommendations including individual foods for specific patterns
Characteristics and effects of herbs according to traditional Chinese medicine
Characteristics of food and its influence on individual organs
Classification of herbs and mushrooms by individual diseases
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