Details
Tiparos is the fish sauce found in kitchens across Thailand, made since 1947 by fermenting anchovies with salt until the liquid turns a clear amber and develops a deep, rounded savouriness. Anchovy makes up well over half of the bottle, with only water, salt and a touch of sugar added, so the flavour is clean and full of umami rather than harsh. It is the seasoning behind pad thai, som tam and Thai curries, the base of the chilli dipping sauce nam pla prik, and a drop or two also deepens Vietnamese pho, Cantonese stir-fries and even a Western stew. Product of Thailand.
