Live TV. This Day In History. History Vault. Ketchup's ancient history The ancestor of modern ketchup was completely tomato-free. The golden age of ketchup The 18th century was a golden age for ketchup. Recommended for you.
The Surprising Origins of the Fortune Cookie. The Hoppy History of Beer. The Surprisingly Sufficient Viking Diet. Ketchup and catsup are simply two different spellings for the same thing: a modern, Westernized version of a condiment that European traders were introduced to while visiting the Far East in the late 17th century. What exactly that condiment was, and where they found it, is a matter of a much wider debate.
It could have been ke-chiap , from China's southern coastal Fujian region. Or it could have been kicap , a Malay word borrowed from the Cantonese dialect of Chinese from Indonesia, also spelled kecap and ketjap , both of which are sauces based on brined or pickled fish or shellfish, herbs, and spices.
Whatever it was, the Europeans liked it, and as early , they brought it back home with them, calling it catchup. I personally say ketchup and think that saying catsup is red neck terminology. However, I am from the North and now currently reside in the South and the grocery store aisle signs say catsup not ketchup. From doinga little research on it there actually is a difference between the two, I. Catsup is not a redneck term. It's an old person term. My dad said catsup. I say ketchup.
Catsup vs. Comparison chart Differences — Similarities —. Price Prices for catsup and ketchup vary by brand, and are roughly the same.
Origin of the Words Ketchup and Catsup Both words are derived from the Chinese ke-tsiap, a pickled fish sauce. Del Monte did not switch spellings until , after it became clear that ketchup was the spelling of choice for American consumers.
History Seventeenth century English sailors first discovered the delights of the "sauce", a Chinese condiment and brought it to the West. Ingredients The basic ingredients in modern ketchup are tomatoes, vinegar, sugar, salt , allspice , cloves, and cinnamon. My friends thought I was crazy when I told them I was making ketchup. The flavors, he went on, were impossible to reproduce. There was a reason everyone bought commercial ketchup, he insisted, because any attempt to prepare a homemade version was futile.
Fortunately, I love a challenge. One of the first recipes Henry Heinz used back in the day contained allspice, cloves, cayenne pepper, mace, and cinnamon. A second included pepper, ginger, mustard seed, celery salt, horseradish, and brown sugar. The recipe I tested includes similar ingredients.
While I admit my end result tastes nothing like Heinz that rich texture is hard to achieve , it is still quite delicious. More savory than sweet, it packs a bit of heat that mellows with time after canning. Today, the world of condiments is metamorphosing with the rise of alternative and artisanal ketchups and the ever-increasing popularity of my personal favorite condiment, Sriracha.
What is? Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cook for 1 minute, while stirring. Add the tomatoes, salt, paprika, cinnamon, cloves, celery salt, cumin, dry mustard, chili powder, and ground pepper and simmer, covered, stirring occasionally, for 20 minutes. Blend until smooth with an immersion blender or transfer the mixture to an upright blender in two batches and puree until smooth.
If transferred, return the mixture to the pot. Add vinegars, brown sugar, and honey. Cook over medium heat, uncovered, stirring often, until the ketchup thickens, about 30 minutes. Adjust salt, pepper, and chili powder to taste. All rights reserved. It is a dynamic red concoction.
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