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Explore Silphium: Ancient Rome's Lost Aphrodisiac with 1,556,366 views, 60,941 likes, and 3,379 comments. Experience the impact of this video content that has captured audience attention.

Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://bit.ly/3oLyAhW Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share LINKS TO INGREDIENTS & EQUIPMENT** Canon EOS M50 Camera: https://amzn.to/3amjvwu Canon EF 50mm Lens: https://amzn.to/3iCrkB8 Fleur de Sel (Fancy Salt): https://amzn.to/3e8pPJW Mosto Cotto: https://amzn.to/3kGjF6j Colatura de Alici: https://amzn.to/2TycrW6 Asafoetida: https://amzn.to/2G9JvjZ Cumin Seed: https://amzn.to/37Sz3Jb Coriander Seed: https://amzn.to/3kL9bm8 Dried Rue: https://amzn.to/3kTXh9P LINKS TO SOURCES** The Roman Cookery Book: https://amzn.to/34FGgu3 Hippocrates: On Fistulae Part 9: https://bit.ly/3oES0oD Pliny the Elder's Natural History: https://amzn.to/31TUSUZ Aristophanes The Birds: https://bit.ly/3e97SL9 **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. Editor: WarwicSN - https://www.youtube.com/WarwicSN Subtitles by Jose Mendoza SAUCE WITH HERBS FOR FRIED FISH ORIGINAL ROMAN RECIPE (From De re coquinaria) “Sauce with herbs for Fried Fish: Whatever fish you like, clean, salt, fry. Pound pepper, cumin, coriander seed, silphium root, oregano, rue, pound. Moisten with vinegar, add dates, honey, defrutum, oil, liquamen. Pour into a pot, let it boil, when heated pour over the fried fish. Sprinkle pepper and serve.” MODERN RECIPE INGREDIENTS - 1 Whole Fish or Filet - Salt for seasoning - ½ teaspoon ground Black Pepper - ½ teaspoon Cumin Seeds - ½ teaspoon Coriander Seed - ½ teaspoon optional Asafoetida powder - 1 teaspoon Fresh Oregano; cut that it half if you want to use dried. - ½ teaspoon Dried Rue OR 1 teaspoon Fresh Rue. - 3 Tablespoons Red or White Wine Vinegar - 3 Minced Dates - 2 Tablespoons Honey - 1 Tablespoon Mosto Cotto or reduced grape juice 2 Tablespoons Olive Oil plus more for frying 1 Tablespoon Fish Sauce such as Colatura di Alici METHOD 1. Clean and gut the fish, then make several diagonal slices on each side and season with salt. 2. Add 1/2 inch oil to a frying pan and heat it over medium high heat. Then set the fish in and fry on one side, undisturbed. Then flip and fry the other side. Then place on a wire rack to drain. 3. For the sauce, grind and mix the herbs, then add the remaining ingredients. Transfer to a small saucepan and heat over medium low heat until boiling. Serve hot. PHOTO CREDITS Nero & Agripina - By Carlos Delgado: https://bit.ly/3oFnPOk Marble relief of the Dioscuri - Carole Raddato from FRANKFURT, Germany, CC BY-SA 2.0 https://bit.ly/3kGmlk9 via Wikimedia Commons Ferula Tingitana: https://bit.ly/35LCNJJ Giant Fennel: https://bit.ly/3jGxi3Z #tastinghistory #ancientrome #silphium

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