Almori

Murrī or almorí (in Andalusia) was a liquid condiment made using a fermented solid-state starter called budhaj that was made with barley flour or wheat flour, known from Maghrebi and Arab cuisines. Almost every substantial dish in medieval Arab cuisine used murrī in small quantities. It could be used as a substitute for salt or sumac, and has been compared to soy sauce by Rudolf Grewe, Charles Perry, and others due to its high glutamates content and resultant umami flavor.