DID YOU KNOW…
Ketchup: From Fermented Fish to Tomato Icon, A Spicy Journey!
Before it became the iconic tomato-based condiment we know today, ketchup was a far cry from red, originating as a fermented fish sauce in Southeast Asia and later evolving into mushroom or walnut versions in Europe.
The word 'ketchup' likely comes from the Hokkien Chinese term 'kê-tsiap,' which referred to a briny sauce made from fermented fish. British traders and sailors encountered this savory condiment in the 17th century and brought the concept back to Europe. For over a century, European ketchups were made from various ingredients like mushrooms, walnuts, or even oysters, completely devoid of tomatoes. It wasn't until the early 19th century in America that tomatoes were finally introduced, transforming the sauce into the sweet and tangy staple we now recognize.
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