This paste has been used for centuries and its ancestor is the ancient Roman fish sauce 'garum'

This anchovy paste was also widely used in Czech cuisine during the time of M. D. Rettigová. It is used in sauces and pasta, for preparing appetisers, etc.

It has a sweet and salty taste and a neutral nature. It supports the production of blood and energy and promotes the production of Yang, meaning it warms. It is not suitable for skin conditions.