Trace the fascinating journey of ketchup from its ancient Chinese roots as a fermented fish sauce to its modern-day incarnation as a beloved tomato-based condiment.
Ketchup, a ubiquitous condiment found in countless kitchens worldwide, is a staple on our tables. The leading brand, Heinz , sells a staggering 650 million bottles annually, highlighting its widespread popularity. With Heinz recently settling the age-old debate on whether ketchup belongs in the cupboard or the refrigerator, have you ever pondered the origin of this familiar word? Many assume it's a manufacturer's invention or a German word due to Henry J. Heinz 's heritage.
However, the truth lies elsewhere. Join the Daily Record WhatsApp community for the latest news updates straight to your messages. Click here on mobile to join, select 'Join Community,' or scan the QR code on desktop and click 'Join Community.' We also share special offers, promotions, and adverts from us and our partners. You can easily leave the community at any time by clicking on the name at the top of your screen and choosing 'exit group.' For more information, please review our Privacy Notice.Historians generally believe the word 'ketchup' has Chinese roots, surprisingly originating from a fermented fish sauce. This sauce, predating the inclusion of tomatoes, is thought to be derived from the word 'kê-tsiap,' a term from the Hokkien language spoken in China's Minnan region, also prevalent in Malaysia, Singapore, Taiwan, and the Philippines. While the thick, sweet tomato sauce we know today seems worlds apart from a fish sauce, it's believed that Chinese traders and immigrants introduced it to Indonesia. This same word likely gives rise to Malaysian 'kicap manis' and Indonesian 'kecap manis,' both sweet soy sauces commonly used in dishes like satay, nasi goreng, rendang, and peanut sauce. Over time, the pronunciation and spelling of 'kê-tsiap' evolved into 'kecap' in Indonesian. British encounters with the word stemmed from their colonial connections. By the 18th century, 'ketchup' was recognized as a spiced, savory condiment. Upon its arrival in Britain, additional ingredients were incorporated, with early versions including mushrooms. Even then, tomatoes remained absent from this type of ketchup.The Americans then embraced the concept, adding tomatoes to the recipe with the first documented recipe appearing in 1812. James Mease is credited with introducing the red vegetable. When German-American Henry J. Heinz launched the first bottled ketchup in 1876, spelled 'catsup,' history was made. His version ultimately dominated the market.
Ketchup Origin History Chinese Fish Sauce Tomatoes Heinz
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