Ketchup's Twisty Evolution: From Fish to Tomatoes

The humble ketchup we know and love today has a long and fascinating history that spans continents and ingredients. From its early origins as a fish-based condiment to the modern tomato ketchup we enjoy today, ketchup has undergone many transformations.

Early Beginnings: Fish Ketchup

Before tomatoes were used in ketchup, the sauce was made from various fish and shellfish. Early recipes called for fish or shellfish to be pickled in brine, creating a tangy and salty condiment that could be preserved and transported.

In the 17-18 centuries, the original recipe in the Amoy language consisted of fish or shellfish pickled in brine. This catchup was often transported to Malaysia and Singapore, where the name evolved to "Kicap" or "Kecap" in Malay. The English settlers further modified the word to "Ketchup," which then made its way to the American colonies. Notably, in the 1690s, catchup was also used, and the only known ingredient at that time was mushrooms. Various variations of ketchup, such as stewed buds and onions, were created in the 19th century.

Transition to Tomato Ketchup

The introduction of tomatoes to ketchup recipes marked a significant shift. The term tomato catsup began to be used in the 19th century. This was a precursor to the modern tomato ketchup that we know today. The earliest known reference to tomato ketchup is from 1837, but it wasn't until 1876 that FR Heinz launched their iconic version of tomato ketchup.

In 1913, ketchup was made from a diverse range of ingredients including mushrooms, walnuts, tomatoes, sugar, and spices. This illustrates the constant experimentation and innovation that has characterized the evolution of ketchup.

Modern Ketchup and Contemporaries

Since 1913, there have been numerous innovations in ketchup production. Modern ketchup recipes are typically dominated by tomatoes, but there are still many variations that retain the traditional flavors and ingredients that have defined ketchup for centuries.

Today, ketchup is not only a globally recognized condiment but also a source of endless culinary creativity. Whether you prefer the classic tomato-based ketchup or the more diverse flavors like fish or mushroom ketchup, the story of ketchup is one of enduring adaptability and innovation.