Ketchup History

Ketchup has a long international history.
It started out in China as a fish sauce, similar to the Thai nam pla

น้ำปลา

or Vietnamese nuoc mam

ước mắm

The sauce made its way down through SE Asia changing its spices and ingredients.

By the time it settled in Indonesia, it was known as

kecap

Either from a native Malay term or borrowed from a S. Chinese dialect.

By this time, it was also sharing the term kecap with soy sauces, including thick, sweetened ones.

Gif Source

The sauce(s) made their way to England in the late 17th C where, according to Wikipedia , it was first spelled

catchup

and later

ketchup

As soy beans were not being grown in England and as the comparable ancient Roman fish sauce Garum was mostly forgotten, the product filled a taste and texture void, but needed substitute ingredients.

Gif Source

Many different items were used in making early British ketchups, including mushrooms and green walnuts.

With the development of tomatoes as a crop, they soon became the standard, particularly when the foodstuff jumped the Atlantic to the Americas.

Interestingly, the Americans kept the

ketchup / catsup

name while the British tended toward

tomato sauce or red sauce

Mushoom and walnut ketchups can still be found, but tomato ketchup became the dominant form by the early 20th C.

Wikipedia

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