Originally it was available only from the fourth stomach of calves, and was scarce and expensive, or was available from microbial sources, which often produced unpleasant tastes.
Algselt oli see saadaval ainult vasikate neljandast maost ning see oli vähe ja kallis või oli saadaval mikroobsetest allikatest, mis sageli põhjustasid ebameeldivaid maitseid.