Food Guide

Ketchup Chronicles: Unraveling the Mystery Behind Why Tomato Sauce is Called Ketchup

Do you ever wonder why tomato sauce is called “ketchup”? We do.

Well, technically it’s not tomato sauce, it’s catsup.

Ketchup is a thick, red sauce made from tomatoes, vinegar, sugar, and spices.

It’s usually served as a condiment with burgers, hot dogs, steaks, and more.

1. It’s based on a Chinese recipe.

1. It’s based on a Chinese recipe.

2. It was developed in the United States in the 1800s.

3. It’s a type of tomato sauce that’s often used as a condiment.

2. It was used as a wig-preserving agent.

The story of ketchup is a bit contentious.

Some food historians believe that the Chinese, not the Americans, invented the tomato-based condiment.

The sauce that we now know as ketchup was originally calledGe-Thcup or koe-cheup.

The Chinese character for this sauce is similar to that for “fish-guts sauce,” a popular condiment made from the blood and entrails of fish.

This suggests that the Chinese may have been making tomato-based sauces for a very long time.

In the United States, tomato ketchup was first introduced in 1876 by Henry J.

Heinz, who patented the product and trademarked the name “Heinz Tomato Ketchup.

” Other tomato ketchups were introduced in the United States in the late 1800s, including those made by Armour and Company, French’s, and Del Monte.

3. It’s made from fermented fish.

There is a discussion going on in the comments section of this blog post about the name of the tomato sauce brand “Heinz Tomato Ketchup”.

One person suggests that the “ketchup” part of the name may have originated from the fact that the main ingredient (tomato) was fermented with “fish guts”.

As the post’s author points out, this would be an unusual addition to a recipe for tomato sauce, and he questions the plausibility of this claim.

He also wonders how the name “ketchup” came to be associated with a tomato-based sauce, given that the word is traditionally used to describe a fish paste made from fermented Baltic herring.

He suggests that it may be simply a case of ” mistaken identity “, where the name of one thing (in this case, a fish paste) gets attached to something else (a tomato sauce) because they are similar in some way.

4. It was used to soften leather.

When tomatoes are cooked and combined with vinegar and other spices, they take on a tangy, piquant flavor that’s quite different from the raw fruit.

This cooking process also breaks down the tomatoes’ cell walls, releasing more of their flavor.

The first ketchups were made from tomatoes, and the name comes from the French word for tomato, “la tomate.

” In the United States, tomato ketchup is the most common type of ketchup, although other types are popular in other countries.

In Thailand, for example, sweet chili ketchup is popular, and in the United Kingdom, brown onion ketchup is common.

There are also specialty ketchups made from ingredients like mushrooms or fruit.

One of the most distinctive ketchups is the “Blair’s Death Sauce” made by the maker of Blair’s barbecue sauce.

It’s a very spicy ketchup made with ghost peppers and other hot peppers.

5. People associated the smell of tomatoes with ulcers.

The association between the smell of tomatoes with ulcers is not a myth.

Tomatoes do indeed contain chemicals that can trigger the symptoms of gastric ulcers.

However, the exact mechanism is not well known.

There are several theories about how tomatoes may cause ulcers.

One theory is that the acid in tomatoes can irritate the stomach lining, causing it to become inflamed.

Another theory is that the bacteria in tomatoes can cause infections in the stomach, which can lead to ulcers.

The most likely explanation is that the combination of acid and bacteria in tomatoes can cause both inflammation and infection, which can lead to ulcers.

Final Thoughts

So, as you can see, tomato sauce is a very versatile condiment, and a bit of a chameleon in the kitchen, often reappearing as something else entirely, depending on its surroundings.

The one thing it always seems to be is delicious.

And the one thing it never seems to be is a wig-preserving agent.

Or, as it was known in its earliest incarnation, “ge-thcup.

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Emily W.

Emily Wong is an Asian-American food writer the founder of With nearly 8 years of experience, she has a passion for making cooking accessible to everyone and sharing her personal experiences with food. Emily's vision for is to create a community of food lovers who are passionate about cooking, eating, and sharing their experiences with others. Read my story
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