Ketchup
A sweet and sour table condiment, now typically tomato-based.
Ketchup, also called catsup, is a sweet-and-sour table condiment. Today, it almost always means tomato ketchup, but early versions were made from ingredients like mushrooms, oysters, mussels, egg whites, grapes, or walnuts. Tomato ketchup combines tomatoes, sugar, and vinegar with spices and seasonings such as onions, allspice, coriander, cloves, cumin, garlic, and mustard, and sometimes celery, cinnamon, or ginger. It is often used on hot, fried, or greasy dishes. It also appears in other sauces and dressings, like Thousand Island dressing and Marie Rose sauce, and as a general cooking ingredient. Its flavor can be replicated as an additive in snacks like potato chips.
The term first appeared in print in 1682, entering English in Britain during the late 17th century as ketchup, catchup, and later catsup. The word’s origin is debated. One theory traces it to the Hokkien words *kôe-chiap* or *kê-chiap*, meaning brine of pickled fish or shellfish. Another suggests it came from the Malay word *kicap*, originally meaning soy sauce, which itself derives from Chinese. A third theory links it to the French *escabeche* or Spanish *escabeche*, a pickling sauce, traced back to Arabic *kabish*. In the United Kingdom, early ketchup was made with mushrooms rather than tomatoes. The first known tomato ketchup recipe was published in 1812 by James Mease. An 1817 recipe included anchovies and cochineal for color. By the mid-1850s, anchovies were no longer used. American cooks began sweetening ketchup in the 19th century, and industrial production increased the sugar content for preservation, creating the modern sweet-sour formula. In Australia, sugar was added to tomato sauce in the late 19th century, and today American ketchup is sweeter and thicker, while Australian tomato sauce is more sour and runny. The condiment is called ketchup in North America and the UK, but catsup is common in some southern US states and Mexico. In the UK, a similar product is also called tomato sauce.
- Primary ingredients
- Tomatoes, sugar, vinegar, seasonings and spices
- Common spices
- Onions, allspice, coriander, cloves, cumin, garlic, mustard
- Alternative names
- Catsup, tomato sauce (UK)
- USDA grade
- Fancy (higher tomato solid concentration)
- Physical property
- Non-Newtonian, shear thinning fluid
Lore & Background
Ketchup, also known as catsup, is a table condiment characterized by a sweet and sour flavor. The modern version is almost exclusively tomato-based, though early recipes utilized ingredients such as mushrooms, oysters, mussels, egg whites, grapes, or walnuts. Tomato ketchup is produced from tomatoes, sugar, and vinegar, combined with various seasonings and spices. Common additions include onions, allspice, coriander, cloves, cumin, garlic, and mustard, with optional ingredients like celery, cinnamon, or ginger. The condiment is frequently served with hot, fried, or greasy dishes. It also appears as a component in other sauces and dressings, such as Thousand Island dressing and Marie Rose sauce, and is used as a general cooking ingredient. Its flavor is replicated as an additive in snacks like potato chips. The term "ketchup" is standard in North America and the UK, while "catsup" persists in some southern US states and Mexico; in the UK, "tomato sauce" refers to a similar product. The word's etymology is debated, with theories tracing it to Amoy Chinese, Hokkien terms for pickled fish brine, the Malay word for soy sauce, or the Arabic-influenced French escabeche. Historically, mushroom ketchup was common in the UK from the 1600s and in the American colonies by 1770. The first known tomato ketchup recipe appeared in 1812, and an 1817 recipe included anchovies and cochineal. By the mid-1850s, anchovies were no longer an ingredient. American cooks began sweetening ketchup in the 19th century, and industrial production led to increased sugar content, creating the characteristic sweet and sour formula.
Reader's Guide
Tomato ketchup's significance grew in the 19th century as American cooks began sweetening it, leading to the typically sweet and sour formula of today. Modern ketchup emerged in the early 20th century from a debate over sodium benzoate as a preservative. Harvey W. In response, Henry J. Prior to Heinz, commercial ketchups were watery and thin; the changes driven by eliminating benzoate helped establish tomato ketchup as the dominant American condiment. Ketchup is also used in other sauces and dressings, such as Thousand Island dressing and Marie Rose sauce, and its flavor is replicated as an additive for snacks like potato chips.
Did You Know?
- Early ketchup recipes included ingredients such as mushrooms, oysters, mussels, egg whites, grapes, and walnuts.
- The etymology of 'ketchup' is disputed, with theories tracing it to Hokkien, Malay, or Arabic origins.
- Ketchup is a non-Newtonian, shear thinning fluid, meaning its viscosity decreases under stress.
Frequently Asked Questions
Who is Ketchup?
Ketchup is a sweet-and-sour condiment meant for the table, now most commonly identified with tomatoes. The name also appears as "catsup" or, in British usage, "tomato sauce."
What are Ketchup's primary ingredients?
The standard tomato recipe relies on tomatoes, sugar, vinegar, plus a blend of seasonings and spices. Typical spice elements include onion, allspice, coriander, cloves, cumin, garlic, and mustard.
What is Ketchup's top USDA grade?
The highest tier is labeled "Fancy," which signals a greater tomato solid concentration in the final product.
What role does Ketchup play at the table?
It serves as a condiment for foods that are generally hot, fried, or greasy, providing a sweet-and-sour contrast to the dish.
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