An Ancient Roman concoction to make salad more digestible

In this ancient recipe from the Apicius collection, for a change, we get precise measurements. I have scaled them down a bit for household use. Note that the spices need to infuse for one week. You can use the potion as a salad sauce.
You need: 2 units grated ginger, 1 unit rue, 1 date, 0.5 unit ground pepper, 1 unit honey, 8 units ground cumin, wine vinegar, garum fish sauce (or alternatively soy sauce)
Find more recipes on my RUclips channel Ursula's Historical Recipes or in my cookbooks "GARUM: Recipes from the Past“ (available in English, German, French and Italian) , "From Eden to Jerusalem: Recipes from the Time of the Bible“ (English, German and Italian), or "VEGETUS: Vegetarian Recipes from the Past“ (English, German, Italian).
Music: Hanu Dixit, Temple of Freedom (RUclips audio library, creative commons)