Food
The Origins of Popular Condiments
Did you know that ketchup’s origins trace back to a fermented fish sauce from Southeast Asia?
Known as “kê-tsiap” in Chinese, this early version was brought to Europe by British traders in the 17th century.
Initially, Western versions attempted to replicate this savory sauce using ingredients like mushrooms, walnuts, and anchovies.
It wasn’t until the early 19th century in the United States that tomatoes were introduced into the mix, transforming ketchup into the sweet and tangy condiment we know today.
This adaptation was popularized in part by Henry John Heinz, whose company began mass-producing tomato ketchup in 1876.
So next time you dip your fries, remember—this beloved condiment has traveled a long way from its spicy, fishy origins!
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