Ketchup

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The Name

“Ketchup” is really the general name for a range of spice, salty, instead liquid condiments, according to The Oxford Companion to Food. The word “ketchup” comes from a Chinese word (in the Amoy dialect) “k√™tsiap,” which means “fermented fish sauce.” The popular tomato ketchup is not just the best known ketchup, but almost the only one left nowadays.

Other Ketchups

Another sort of ketchup is mushroom ketchup, considered to be the first kind in Britain. People used to pickle mushrooms just for the mushrooms, but then started using the pickle sauce by itself. Various other ingredients also have been used to make ketchup, such as, but not limited to, mussels, oysters, and walnuts. These would be mixed with garlic, spices, onions, spirits or wines to make varying flavors.

The Prevalence of Tomato Ketchup

As tomato products became increasingly popular, tomato ketchup came on the scene around the 1830s. It became instantly popular in the United States and you could say it’s America’s”national condiment.” In fact, it is virtually on every restaurant table! Ketchup can also be used in sauces, Animal Removal, marinades and sauces. Have you ever used ketchup in pasta sauce? How about dipping your grilled cheese sandwich in a little ketchup? Ultimately, the tomato condiment has carved a wonderful kingdom for itself.

Ketchup Fun Facts

An article about ketchup would not be complete without a couple of fun facts!

There are about 10 whole tomatoes in every Heinz ketchup bottle.

If you are having difficulty getting the ketchup to pour out of the bottle, set a drinking straw to the bottom of the bottle. The air that goes to the bottom will help it pour easier.

Heinz ketchup company buys more than two million tons of tomatoes each year!

Ketchup was only recently surpassed as the most widely used condiment in the U.S.. In 2013, salsa sales were higher than ketchup.

97% of kitchens in the United States have ketchup.

It’s only approved for distribution when it comes out of the glass bottle at 0.045 km/h.

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