But the ketchup we know today is a far cry from the original concept. The word itself is probably derived from the term ke-tsiap, a mixture of pickled fish or fish brine, herbs, and spices, found in China in the 1690s. By the early 1700s, its use had already spread to Malaysia, where British explorers tried and liked it. Along with other commodities, they took ke-tsiap back to Britain with them, where it soon became a British staple, using local ingredients such as the juice of mushrooms or walnuts. "Ketchup" was used as a generic term to describe various sauces that had vinegar as a base and even now, in Britain, "catsup signifies a spicy liquid based on mushrooms, unripe walnuts, or oysters; this catsup functions primarily as a seasoning for cooking."
Until the late 18th century, tomatoes were thought to be poisonous, and then, in the 1790s, a courageous New England cook added tomatoes to the ketchup she was cooking, thus creating the first tomato ketchup. Other ketchup pioneers not only experimented with tomato-based recipes, but also created ketchups of vegetables and fruits such as plums, walnuts, mangoes or mushrooms. Some also tried shaved tree bark, pig parts, or dust-based ketchups. None, however, achieved much popularity.
Then in 1876, Heinz introduced their Tomato Ketchup to the public and a new staple to the American diet was born.
Next week: catsup vs. ketchup
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