Ketchup, the leading condiment in America, found in 97% of kitchens, did not begin as the tomato-ey concoction that is now a part of the fabric of our culture. (in my case, also part of the fabric of many t-shirts) The roots of ketchup are traced back to China, with a sauce they called ke-tsiap. Tomatoes were not found in the sauce, or in China at all for that matter. The primary ingredient was fish brine mixed with herbs, and this ke-tsiap was a watery sauce. When it arrived in England in the 17th century, then called catsup, it was being used to make pickled anchovies.
About that time, the Spanish found the tomato in South America and started spreading it around. One hundred or so years later, ketchup met tomato in Mexico, producing a similarly watery sauce. Things started to firm up when F&J Heinz started production in 1876 with their now famous “Tomato Ketchup” recipe.
Bonus fact: While they did have plenty of varieties, the number 57 was made-up by Heinz. He thought it sounded good, and liked the 7 for the “psychological influence of that figure and of its alluring significance to people of all ages.”
- Source: http://gomestic.com/cooking/little-known-facts-about-ketchup/
- Source: http://en.wikipedia.org/wiki/Tomato
- Source: http://www.trivia-library.com/a/history-of-product-names-and-trademarks-heinz-57-varieties.htm
