KETCHUP
No matter how you spell it, ketchup is one of the world’s favorite condiments. Most labels today are spelled either “ketchup” or “catsup,” but over the year, other manufacturers have used catsip, cotsup, katshoup, cackchop, kotpock, and cutchpuck, among others.
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• Ketchup had its beginnings in Asia, originally as a spicy fish sauce made of anchovies, mushrooms, walnuts, and kidney beans, and named ke-tsiap. British sailors brought the concoction home in the 1600s and it became known as catchup. The first English version of ketchup was published in a 1727 cookbook, calling for anchovies, shallots, white wine vinegar, white wine, mace, ginger, and cloves. Tomatoes weren’t added to the mix until the late 1700s. The entry in the 1913 Webster’s Dictionary defines “catchup” as a “table sauce made from mushrooms, tomatoes, and walnuts.” • The average person consumes about three bottles of ketchup every year. About 97% of American homes have a bottle of ketchup in their refrigerator. It takes 4 tablespoons of ketchup to equal the nutritional value of one medium tomato. • Most of the world’s ketchup is manufactured by Heinz, Hunts, and DelMonte. Heinz introduced its tomato ketchup in 1876. Today, Heinz sells more than 650 million bottles of ketchup and about 11 billion individual packets every year. They purchase about 2 million tons of tomatoes every year to produce their blend. However, ketchup wasn’t Heinz’ first product. The company had been selling bottled horseradish for seven years before introducing ketchup.
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