Ketchup, America’s favorite condiment, was actually invented in 17th century China, and was a concoction of pickled fish and spices called it kê-chiap — meaning the brine of pickled fish or shellfish.
By the early 18th century, the table sauce had made its way to Malaysia, where it was discovered by English explorers, and the word “kê-chiap” evolved into the English word “ketchup.”
And although the Chinese version was more like soy or Worcestershire sauce, ketchup went through various changes, including the addition of tomatoes in the 1700s. Early tomato versions were much thinner with a consistency more like a soy or Worcestershire sauce.
According to “H.J. Heinz: a biography,” written by Quentin R.Skrabec, tomato ketchup was sold locally by farmers until F. & J. Heinz launched their tomato ketchup in 1876. And at the end of the 19th century, tomato ketchup was the primary type of ketchup in the United States.
For those interested in avoiding unwanted additives in commercially bottled ketchup like high-fructose corn sugar, why not make your own ketchup at home?
To get you started, here are 7 delicious recipes. (Click ‘Next’ to see the Homemade Ketchup Recipes)